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Training Kitchen Manager Jobs in Baton Rouge, LA

Twin Peaks

Kitchen Manager

Baton Rouge, LA · On-site

Kitchen Manager SUMMARY OF POSITION: Directly responsible for all kitchen functions including food ... Provide orientation of company and department rules, policies and procedures and oversee training ...

225 Hospitality LLC

Kitchen Manager

Baton Rouge, LA · On-site

Conduct high-level training programs for kitchen staff, focusing on culinary skills, food safety ... Manage kitchen operations according to Walk-On's standards to optimize profitability. * Work ...

225 Hospitality LLC

Kitchen Manager

Baton Rouge, LA · On-site

Conduct high-level training programs for kitchen staff, focusing on culinary skills, food safety ... Manage kitchen operations according to Walk-On's standards to optimize profitability. * Work ...

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 ... Is responsible for ongoing training and professional development of all Heart of House (HOH) team ...

Walk On's

Kitchen Manager

Brusly, LA

The Kitchen Manager (KM) is responsible for all culinary operations of a Walk-On's Bistreaux and ... Is responsible for ongoing training and professional development of all Heart of House (HOH) team ...

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 ... Is responsible for ongoing training and professional development of all Heart of House (HOH) team ...

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 ... Is responsible for ongoing training and professional development of all Heart of House (HOH) team ...

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 ... Is responsible for ongoing training and professional development of all Heart of House (HOH) team ...

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 ... Is responsible for ongoing training and professional development of all Heart of House (HOH) team ...

BJ's Restaurants

Senior Kitchen Manager

Baton Rouge, LA · On-site

$55K - $64K/yr

Responsibilities The Kitchen Manager is responsible for managing all functions of the restaurant ... Key responsibilities include hiring, managing, supervising and training restaurant team members and ...

BJ's Restaurants

Senior Kitchen Manager

Baton Rouge, LA · On-site

$65K - $75K/yr

Responsibilities The Kitchen Manager is responsible for managing all functions of the restaurant ... Key responsibilities include hiring, managing, supervising and training restaurant team members and ...

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Training Kitchen Manager information

See Baton Rouge, LA salary details

$21.6K

$49.6K

$72K

How much do training kitchen manager jobs pay per year?

As of Aug 20, 2026, the average yearly pay for training kitchen manager in Baton Rouge, LA is $49,641.00, according to ZipRecruiter salary data. Most workers in this role earn between $37,400.00 and $60,000.00 per year, depending on experience, location, and employer.

What is a training kitchen manager?

Training Kitchen Managers are professionals responsible for overseeing kitchen operations while also providing training and guidance to kitchen staff. They develop and implement training programs to ensure all team members follow food safety, preparation, and presentation standards. In addition to managing daily kitchen activities, they monitor staff performance, mentor new hires, and help maintain high-quality food service. Their role is essential for maintaining consistency and efficiency in food preparation and service within restaurants, hotels, or culinary schools.

What are the main challenges a training kitchen manager faces when balancing staff development with daily kitchen operations?

A Training Kitchen Manager often juggles the dual responsibilities of ensuring efficient kitchen operations while also mentoring and training staff. Balancing these tasks can be challenging, especially during peak service hours when productivity and quality must be maintained. The role requires strong time management skills to schedule training sessions without compromising service standards. Successful managers foster a supportive learning environment by integrating coaching moments into daily routines and collaborating closely with chefs, line cooks, and front-of-house managers to align training goals with operational needs.

What are the key skills and qualifications needed to thrive as a training kitchen manager, and why are they important?

To excel as a Training Kitchen Manager, you need strong culinary expertise, leadership experience, and typically a degree in culinary arts or hospitality management. Familiarity with kitchen management software, inventory systems, and food safety certifications like ServSafe are commonly required. Outstanding communication, organizational skills, and the ability to mentor and motivate team members set top performers apart. These skills ensure efficient kitchen operations, high-quality training for staff, and adherence to safety and quality standards.

What is the difference between Training Kitchen Manager vs Culinary Instructor?

AspectTraining Kitchen ManagerCulinary Instructor
CredentialsFood safety certifications, culinary experienceCooking certifications, teaching credentials
Work EnvironmentCommercial kitchens, training facilitiesClassrooms, training centers, culinary schools
Employer & IndustryHospitality, culinary training programsEducational institutions, culinary schools

The Training Kitchen Manager oversees kitchen operations, staff, and training programs in a commercial or training setting. In contrast, a Culinary Instructor primarily focuses on teaching culinary skills to students in classrooms or training centers. While both roles require culinary expertise and certifications, the Training Kitchen Manager emphasizes operational management, whereas the Culinary Instructor centers on education and skill development.

What are popular job titles related to Training Kitchen Manager jobs in Baton Rouge, LA?

For Training Kitchen Manager jobs in Baton Rouge, LA, the most frequently searched job titles are:

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

The top searched job categories for Training Kitchen Manager jobs in Baton Rouge, LA are:

Training Kitchen Manager jobs near you
Infographic showing various Training Kitchen Manager job openings in Baton Rouge, LA as of August 2026, with employment types broken down into 1% As Needed, 80% Full Time, 17% Part Time, and 2% Contract. Highlights an 91% Physical, 1% Hybrid, and 8% Remote job distribution, with an average salary of $49,641 per year, or $23.9 per hour.

Kitchen Manager

Twin Peaks

Baton Rouge, LA • On-site

Full-time

Re-posted 22 days ago

Twin Peaks Restaurants rating

5.6

Company rating: 5.6 out of 10

Based on 29 frontline employees who took The Breakroom Quiz

61st of 88 rated restaurants

Job description

Kitchen Manager
SUMMARY OF POSITION:
Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
DUTIES & RESPONSIBILITIES:
  • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
  • Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
  • Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
  • Fill in where needed to ensure guest service standards and efficient operations.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
  • Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
  • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
  • Responsible for training kitchen personnel in cleanliness and sanitation practices.
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
  • Check and maintain proper food holding and refrigeration temperature control points.
  • Provide safety training per training program, lifting and carrying objects and handling hazardous materials.

QUALIFICATIONS:
  • A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
  • At least 6 months experience in a similar capacity.
  • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Be able to work in a standing position for long periods of time (up to 9 hours).

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