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Culinary Services Manager Jobs in Baton Rouge, LA

Walk On's

Kitchen Manager

Brusly, LA

The Kitchen Manager (KM) is responsible for all culinary operations of a Walk-On's Bistreaux and ... Must have 2 years of management experience in a full service, high volume restaurant. * Solid track ...

Walk On's

Kitchen Manager

Brusly, LA · On-site

The Kitchen Manager (KM) is responsible for all culinary operations of a Walk-On's Bistreaux and ... Must have 2 years of management experience in a full service, high volume restaurant. * Solid track ...

Walk On's

Kitchen Manager

Brusly, LA · On-site

The Kitchen Manager (KM) is responsible for all culinary operations of a Walk-On's Bistreaux and ... Must have 2 years of management experience in a full service, high volume restaurant. * Solid track ...

Gecko Hospitality

Kitchen Manager

Baton Rouge, LA

$55K - $65K/yr

The ideal candidate has back-of-house management experience in full-service dining, is comfortable working the line during peak volume, and is passionate about developing culinary teams while holding ...

Walk On's

Executive Kitchen Manager

Brusly, LA · On-site

$68K - $84K/yr

The Executive Kitchen Manager (EKM) is responsible for all culinary operations of a Walk-On ... Skills/ Qualifications: o Must have 2 years of management experience in a full service, high volume ...

Walk On's

Executive Kitchen Manager

Brusly, LA · On-site

$68K - $84K/yr

The Executive Kitchen Manager (EKM) is responsible for all culinary operations of a Walk-On ... Skills/ Qualifications: o Must have 2 years of management experience in a full service, high volume ...

Walk On's

Executive Kitchen Manager

Brusly, LA

$68K - $84K/yr

The Executive Kitchen Manager (EKM) is responsible for all culinary operations of a Walk-On ... Skills/ Qualifications: o Must have 2 years of management experience in a full service, high volume ...

Imh

Nutrition Retail Manager

New Roads, LA

This position is responsible for all aspects of Retail Services within the Culinary Service ... Manages employees to ensure that food safety standards and regulatory guidelines are met.

New

Walk-On's

Kitchen Manager

Baton Rouge, LA

$52K/yr

... service and a passion for culinary brilliance. Our Kitchen Manager positions give team members an ... opportunity to work in a fast paced, team-oriented, gameday atmosphere serving amazing Louisiana ...

Walk-On's

Kitchen Manager

Baton Rouge, LA · On-site

$52K/yr

... service and a passion for culinary brilliance. Our Kitchen Manager positions give team members an ... opportunity to work in a fast paced, team-oriented, gameday atmosphere serving amazing Louisiana ...

Walk-On's Sports Bistreaux

Kitchen Manager

Baton Rouge, LA · On-site

$52K/yr

... service and a passion for culinary brilliance. Our Kitchen Manager positions give team members an ... opportunity to work in a fast paced, team-oriented, gameday atmosphere serving amazing Louisiana ...

225 Hospitality LLC

Kitchen Manager

Baton Rouge, LA · On-site

... service and a passion for culinary brilliance. Our Kitchen Manager positions give team members an ... opportunity to work in a fast paced, team-oriented, gameday atmosphere serving amazing Louisiana ...

225 Hospitality LLC

Kitchen Manager

Baton Rouge, LA · On-site

... service and a passion for culinary brilliance. Our Kitchen Manager positions give team members an ... opportunity to work in a fast paced, team-oriented, gameday atmosphere serving amazing Louisiana ...

Court To Table

Sous Chef

Baton Rouge, LA · On-site

$40K - $50K/yr

Lead back-of-house operations during service - managing line cooks, prep, and plating * Ensure food ... Culinary degree or equivalent professional training preferred * Bi-lingual English/Spanish a plus

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Culinary Services Manager information

See Baton Rouge, LA salary details

$30.7K

$54.3K

$75.9K

How much do culinary services manager jobs pay per year?

As of Aug 21, 2026, the average yearly pay for culinary services manager in Baton Rouge, LA is $54,260.00, according to ZipRecruiter salary data. Most workers in this role earn between $42,200.00 and $62,400.00 per year, depending on experience, location, and employer.

What is a culinary services manager?

Culinary Services Managers are professionals responsible for overseeing the daily operations of food service establishments, such as restaurants, cafeterias, hotels, or healthcare facilities. They manage kitchen staff, ensure food quality and safety standards are met, create menus, control inventory, and handle budgeting. Their role also often involves coordinating with suppliers, maintaining compliance with health regulations, and ensuring customer satisfaction. Effective Culinary Services Managers combine culinary expertise with strong leadership and organizational skills. They play a crucial role in the overall dining experience and operational success of food service venues.

What are the key skills and qualifications needed to thrive as a culinary services manager?

To thrive as a Culinary Services Manager, you need expertise in food service operations, menu planning, nutrition, and a background in hospitality or culinary management, often supported by a relevant degree or certification. Familiarity with kitchen management systems, inventory software, and food safety certifications such as ServSafe is typically required. Strong leadership, communication, and organizational skills set top performers apart in managing teams and ensuring customer satisfaction. These competencies are vital for maintaining high food quality, regulatory compliance, and efficient kitchen operations.

What are some common challenges faced by a culinary services manager, and how can they be addressed?

Culinary Services Managers often face challenges such as balancing budget constraints while maintaining food quality, managing diverse teams with varying skill levels, and adapting menus to meet dietary needs or changing trends. Effective communication, creative menu planning, and strong leadership are key to overcoming these hurdles. Staying updated on industry best practices and fostering a collaborative work environment also help ensure smooth kitchen operations and high customer satisfaction.

What is the difference between Culinary Services Manager vs Food Service Supervisor?

AspectCulinary Services ManagerFood Service Supervisor
CredentialsFood safety certifications, culinary backgroundFood safety certifications, supervisory training
Work EnvironmentHospitals, schools, corporate cafeteriasRestaurants, cafeterias, catering services
Employer & IndustryHealthcare, education, corporate sectorsFood service establishments, hospitality
Common Search IntentManaging culinary operations, menu planningOverseeing daily food service activities

The Culinary Services Manager typically oversees broader culinary operations, including menu development and staff management in institutional settings. In contrast, the Food Service Supervisor focuses on daily food service activities and staff supervision within restaurants or cafeterias. Both roles require food safety certifications and industry experience, but their scope and work environments differ.

What job categories do people searching Culinary Services Manager jobs in Baton Rouge, LA look for?

The top searched job categories for Culinary Services Manager jobs in Baton Rouge, LA are:

Culinary Services Manager jobs near you
Infographic showing various Culinary Services Manager job openings in Baton Rouge, LA as of August 2026, with employment types broken down into 77% Full Time, 8% Temporary, and 15% Contract. Highlights an 100% In-person job distribution, with an average salary of $54,260 per year, or $26.1 per hour.

Culinary Field Specialist

Upper Crust Food Service

Baton Rouge, LA • On-site

Full-time

Posted 18 days ago

Upper Crust Food Service rating

7.0

Company rating: 7.0 out of 10

Based on 13 frontline employees who took The Breakroom Quiz

18th of 68 rated caterers

Job description

Proudly serving Sororities and Fraternities, Upper Crust Food Service is known for freshness, quality, variety, and excellent customer service. Upper Crust Food Service began with a vision to solve a problem that many Fraternity and Sorority houses face. That problem is a lack of consistency and professionalism in the kitchen. With a focus on great food and personal service, we've remained true to our roots. Today, the chefs of Upper Crust Food Service prepare tens of thousands of meals weekly for students across the country.
If you've ever walked into a kitchen and known within thirty seconds whether it was having a good day or a bad one, we want to talk to you.
Upper Crust puts chefs in houses, and we're only as good as the last meal that came out of one of our kitchens. The Culinary Field Specialist is the person who makes sure that meal is a good one, house after house, across a whole subregion. You've cooked. You've run a line, maybe run a kitchen. You know the difference between a chef having an off day and a kitchen that's actually in trouble, and you know how to tell them apart fast.
This job has you in the kitchens most of the week, not behind a desk. You're tasting food, watching prep, jumping on the line if someone's in the weeds, and talking a chef through a rough stretch like someone who's been there. There's real coordination work underneath all of that schedules, staffing, and vendors but it's there to make the cooking easier, not to replace it. If you want to run your own subregion as an Area Manager someday, this is how people earn that job here: kitchen by kitchen, not spreadsheet by spreadsheet.
WHAT YOU'LL OWN
Kitchen standards and chef coaching
  • Get into the houses in your subregion regularly and taste the food, watch the line, see how prep is actually going, not just whether a checklist got signed.
  • Talk to chefs like a chef would. Coach technique, menu execution, and consistency because you've earned the right to, not because it's your job title.
  • When something's off on the food safety or quality side, catch it early and help fix it right there instead of writing it up for later.

Solving problems in the field
  • Be the person a chef actually wants to call when a menu bombs, an ingredient falls through, or a kitchen is running thin and helps them work through it.
  • When something bigger needs the Area Manager's attention, bring it to them with the context and a fix already in mind.
  • Solve problems with your chefs, not around them.

Staffing and scheduling, in service of the kitchen
  • Keep schedules across your houses covered so every kitchen has the hands it needs to cook well, every single shift.
  • Be the first call when a shift falls apart whether a no-show, a call-out, an emergency and make sure a short-staffed day doesn't turn into a lower-quality meal.
  • Keep a real bench of relief staff you can actually count on, not just a list.

Vendors and ingredients
  • Stay on top of vendors so chefs are cooking with what they ordered, when they need it.
  • When a new house comes online, get the kitchen itself ready. Equipment, setup, staffing all needed so it opens cooking at Upper Crust standard from day one.

Working with partners
  • Be the day-to-day contact for on-site partners when something comes up.
  • Handle the coordination-level stuff yourself; loop in the Area Manager for anything relationship- or contract-related.
  • Show partners the same care in how you show up that they see on the plate.

WHAT YOU BRING
  • Real time in a kitchen, a line cook, sous chef, kitchen manager, chef. Ideally with some experience leading others or working across more than one site.
  • A palate you trust and an eye that catches what's off before someone has to tell you.
  • Patience to teach and the backbone to hold a standard, sometimes in the same conversation.
  • Enough organizational instinct to run a schedule and fix a broken sauce in the same afternoon.
  • A level head when a kitchen needs help right now, not next week.
  • The range to talk technique with a chef at 6 AM and give a partner a calm update at 10 AM.
  • A willingness to be on the road within your subregion. This job lives in the kitchens, not in an inbox.
  • A real interest in building a career in culinary field leadership, not just passing through.

SUCCESS LOOKS LIKE
You'll know you're doing this job well when the food across your subregion is consistently good and the chefs running those kitchens trust you.
  • The food holds steady, house after house, even on the hard weeks.
  • Chefs call you before a small problem turns into a big one.
  • Shifts stay covered without the quality taking a hit to make it happen.
  • Your Area Manager gets to spend their time on partners and growth because the kitchens are in good hands.
  • Partners notice, and say so.

THE PATH FORWARD
This is how we build Area Managers at Upper Crust. Every house you visit, every chef you coach, every problem you solve on the spot is building the judgment that job takes. This role goes somewhere and it starts with showing up in the kitchen.
Upper Crust Food Service provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

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