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Kitchen Director Jobs in Baton Rouge, LA (NOW HIRING)

Frank's Restaurant

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Line Cooks

Baton Rouge, LA · On-site

$13 - $17/hr

Occasionally assist with menu development, specials, or prep work as directed by the Head Chef or Kitchen Manager. * Handle high-pressure situations during busy service periods with professionalism ...

Frank's Restaurant

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Line Cook

Prairieville, LA · On-site

$14 - $18/hr

Occasionally assist with menu development, specials, or prep work as directed by the Head Chef or Kitchen Manager. * Handle high-pressure situations during busy service periods with professionalism ...

Duck Inn, LLC

Mike Anderson's Line Cook

Prairieville, LA · On-site

$14.25 - $18/hr

Prepare all food items as directed in a sanitary and timely manner * Follow recipes and presentation specifications * Operate standard kitchen equipment safety and efficiently * Clean and maintain ...

The Claiborne at Shoe Creek

Cook

Baton Rouge, LA · On-site

$13 - $17.50/hr

Support special diets and dietary restrictions as directed * Maintain a clean, organized kitchen and food prep areas * Assist with inventory, storage, labeling, and rotation of food items * Work ...

Upper Crust Food Service

Line Cook

Baton Rouge, LA · On-site

$15 - $19/hr

That problem is a lack of consistency and professionalism in the kitchen. With a focus on great ... directed by management. * Help with unloading, inspecting, and storing of raw ingredients and ...

Upper Crust Food Service

Line Cook

Baton Rouge, LA · On-site

$15 - $19/hr

That problem is a lack of consistency and professionalism in the kitchen. With a focus on great ... directed by management. * Help with unloading, inspecting, and storing of raw ingredients and ...

Upper Crust Food Service

Line Cook

Baton Rouge, LA · On-site

$15 - $19/hr

That problem is a lack of consistency and professionalism in the kitchen. With a focus on great ... directed by management. * Help with unloading, inspecting, and storing of raw ingredients and ...

Upper Crust Food Service

Line Cook

Baton Rouge, LA · On-site

$15 - $19/hr

That problem is a lack of consistency and professionalism in the kitchen. With a focus on great ... directed by management. * Help with unloading, inspecting, and storing of raw ingredients and ...

East Baton Rouge Council on Aging

Prep/Cook

Baton Rouge, LA · On-site

$13.75 - $17.25/hr

Description Reports to: Director of Nutritional Services Department: Nutrition Services ... kitchen Has understanding and knowledge of how to properly use and maintain all equipment in the ...

Mike Anderson's Hospitality Group

Expeditor

Gonzales, LA · On-site

$13 - $15/hr

Plating and Garnishing items. * Assist managers in directing the "flow" of service. * Answer, report and follow kitchen managers instructions * Clean up station * Stock inventory appropriately

Arby's

General Manager

Denham Springs, LA · On-site

This individual will direct the operation of the restaurant, attain sales and profit objectives ... Operate POS systems, kitchen equipment, computers, and other standard devices * Communicate clearly ...

Arby's

General Manager

Denham Springs, LA · On-site

This individual will direct the operation of the restaurant, attain sales and profit objectives ... Operate POS systems, kitchen equipment, computers, and other standard devices * Communicate clearly ...

Mike Anderson's Hospitality Group

Expeditor

Gonzales, LA · On-site

$13 - $15/hr

Plating and Garnishing items. * Assist managers in directing the "flow" of service. * Answer, report and follow kitchen managers instructions * Clean up station * Stock inventory appropriately

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All JobsKitchen JobsKitchen Director JobsKitchen Director Jobs in Baton Rouge, LA

Kitchen Director information

What is a kitchen director?

A Kitchen Director is a professional responsible for overseeing the overall operations of a kitchen, typically in a restaurant, hotel, or catering facility. Their duties include managing kitchen staff, ensuring food quality and safety standards, creating menus, ordering supplies, and controlling costs. Kitchen Directors play a crucial role in maintaining efficient kitchen workflows, upholding health and safety regulations, and delivering a high-quality dining experience to customers.

What skills and qualifications are needed to be a kitchen director?

To thrive as a Kitchen Director, you need strong culinary expertise, leadership experience, and a background in food safety, often supported by a culinary degree or equivalent experience. Familiarity with inventory management systems, scheduling software, and certifications like ServSafe are typically required. Exceptional organizational skills, clear communication, and the ability to motivate teams are vital soft skills in this role. These abilities ensure efficient kitchen operations, high food quality, and a positive work environment, all of which are essential for customer satisfaction and business success.

What challenges does a kitchen director face in managing a large kitchen staff?

A Kitchen Director often encounters challenges such as balancing efficient workflow with high food quality, managing labor schedules to meet varying demand, and fostering clear communication among staff from diverse backgrounds. Ensuring compliance with food safety regulations while maintaining a positive team environment can also be demanding, especially during peak service hours. Proactive leadership, regular staff training, and effective delegation are key to overcoming these challenges and ensuring smooth kitchen operations.

What is the difference between Kitchen Director vs Kitchen Manager?

AspectKitchen DirectorKitchen Manager
CredentialsOften requires culinary degree or extensive experienceTypically requires culinary certification or related experience
Work EnvironmentOversees multiple kitchens or large food service operationsManages daily operations of a single kitchen or restaurant
ResponsibilitiesStrategic planning, staff management, budgeting, and high-level oversightSupervises kitchen staff, ensures food quality, manages schedules

The Kitchen Director generally holds a higher-level, strategic role overseeing multiple kitchens or large operations, requiring broader experience and credentials. The Kitchen Manager focuses on daily kitchen operations, staff supervision, and food quality within a single location. Both roles are essential in food service but differ mainly in scope and responsibility.

What are the most commonly searched types of Kitchen jobs in Baton Rouge, LA?

The most popular types of Kitchen jobs in Baton Rouge, LA are:

Kitchen Director jobs near you

Line Cooks

Frank's Restaurant

Baton Rouge, LA • On-site

$13 - $17/hr

Full-time

Medical, Dental, Vision, Life, Retirement

Re-posted 18 days ago

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Job description

We are seeking a skilled and dedicated Line Cook to join our dynamic kitchen team at Frank's Grill & Bar. The ideal candidate is passionate about cooking, thrives in a fast-paced environment, and is committed to delivering high-quality dishes that delight our guests. As a Line Cook, you will play a key role in preparing and executing menu items while maintaining a clean, safe, and efficient kitchen.

Key Responsibilities:

  • Prepare and cook menu items according to recipes, quality standards, and presentation guidelines.
  • Set up and stock stations with necessary ingredients and equipment.
  • Ensure timely preparation of dishes during service, coordinating with other kitchen staff to meet order demands.
  • Maintain a clean and organized workstation, adhering to food safety and sanitation standards (e.g., proper food handling, storage, and labeling).
  • Assist in inventory management, including checking stock levels and reporting shortages.
  • Collaborate with the kitchen team to ensure smooth operations and consistent food quality.
  • Follow all health, safety, and sanitation regulations, including proper use of equipment.
  • Occasionally assist with menu development, specials, or prep work as directed by the Head Chef or Kitchen Manager.
  • Handle high-pressure situations during busy service periods with professionalism and efficiency.

Qualifications:

  • [1-2 years] of experience as a Line Cook or similar role in a restaurant setting preferred.
  • Knowledge of cooking techniques, food safety standards, and kitchen equipment operation.
  • Ability to work quickly and efficiently under pressure while maintaining attention to detail.
  • Strong communication and teamwork skills to collaborate with kitchen and front-of-house staff.
  • Flexibility to work evenings, weekends, holidays, and varying shifts as needed.
  • Physical stamina to stand for long periods, lift up to [50 lbs], and work in a hot, fast-paced environment.
  • [Optional: Culinary school degree or relevant certification is a plus.]
  • [Optional: Familiarity with specific cuisines, e.g. American, or farm-to-table, is preferred.]

Requirements:

  • Must be at least [18] years of age.
  • Valid [state-specific] food handler’s certification or ability to obtain one within [30 days] of hire.
  • Reliable transportation and punctuality.
  • Positive attitude and willingness to learn and adapt.

Benefits:

  • Competitive hourly wage [$15-$19 p/h, based on experience] or salary.
  • [Optional: health benefits, paid time off, or other perks.]
  • Opportunities for growth and advancement within the restaurant.
  • A supportive and inclusive team environment.

Company Description

We have been serving Frank Sr.’s biscuit recipe that is frankly “the best homemade biscuits in the world,” since 1964. Our family restaurant is now in its third generation, continuing to serve breakfast all day long. We have a wonderful team of crewmembers ready to get you trained and working in your new career.