Kitchen Manager

Walk-On's Sports Bistreaux is a well-established American restaurant brand rooted in the vibrant culture of Baton Rouge, Louisiana. Founded by two LSU walk-on basketball players who turned their passion and dedication into a thriving business, Walk-On's has grown from a single location into a nationally recognized name in casual dining. The restaurant chain is celebrated for its scratch-made dishes infused with authentic Louisiana flair, offering guests a unique game-day atmosphere that blends sports excitement with Southern hospitality. Walk-On's prides itself on fostering a fun, welcoming environment where team members are treated like family and every role contributes to creating memorable guest experiences. The company’s commitment to teamwork, hospitality, passion, growth, and community forms the foundation of its vibrant culture. These core values ensure that both employees and guests enjoy an environment driven by collaboration, genuine care, energetic service, personal development, and neighborhood support.

The Kitchen Manager (KM) at Walk-On's Sports Bistreaux plays a pivotal role in maintaining the high standards the brand is known for. As a full-time, exempt position reporting to the Executive Kitchen Manager or General Manager, the KM is responsible for overseeing daily kitchen operations and leading the Back of House (BOH) team. This leadership role is crucial for ensuring consistency in food quality, safety compliance, operational efficiency, and financial performance. The KM supervises culinary operations to uphold Walk-On’s stringent standards on food safety, presentation, and taste, making certain that every dish served reflects the restaurant's signature style and quality. Attention to detail and integrity in managing recipes and proprietary food processes are essential responsibilities to safeguard the unique culinary offerings of the brand.

In addition to culinary supervision, the Kitchen Manager is entrusted with managing inventory, maintaining par-stock levels, and controlling food costs (COGS) through strategic food and supply management. These financial management duties are critical to maintaining profitability and aligning operations with budgetary goals. The KM also plays a vital role in team leadership by training, coaching, and scheduling kitchen staff to ensure smooth operations and high service standards. Cultivating a positive, safe, and productive work environment is a key expectation for this role, fostering teamwork and accountability within the kitchen.

The position demands compliance with all health, safety, and labor regulations, as well as physical stamina, including the ability to stand for extended periods, lift up to 50 pounds, and work up to 60 hours per week, including long shifts on weekends and holidays. Walk-On’s values candidates with at least two years of management experience in high-volume, full-service restaurant settings who demonstrate strong communication, organizational skills, and a proven track record in culinary leadership.

Joining Walk-On’s as a Kitchen Manager means becoming part of a team that values energy, passion, and pride in its work. The company offers an inclusive work culture that celebrates diversity and provides opportunities for growth and development within the organization. This role is more than a job; it is an opportunity to contribute to a winning culture steeped in the traditions of hard work, hospitality, and a passionate commitment to team success.