Watermark CHEF DE CUISINE

Watermark Baton Rouge Hotel is a unique and historic establishment that offers an unparalleled hospitality experience in downtown Baton Rouge. Part of Marriott's prestigious Autograph Collection, this iconic hotel is renowned for its classic and eclectic architecture that combines Art Deco and Greek Revival styles. Originally built in 1927 as Baton Rouge's first skyscraper and serving as the headquarters of Louisiana Trust & Savings Bank, the building has a rich history that adds character and charm to the guest experience. Visitors to the hotel enjoy beautifully preserved public spaces, including murals by the celebrated New Orleans artist Angela Gregory, carved marble walls, grand staircases, and the original bank vaults that evoke a sense of the city's elite heritage. The hotel's location overlooking the Mississippi River enhances its appeal, providing a stunning backdrop for both leisure and business travelers.

The Chef de Cuisine position at Watermark Baton Rouge is a full-time role that demands a high level of culinary expertise, leadership, and dedication to excellence. The Chef de Cuisine is responsible for overseeing the quality, consistency, presentation, taste, and cost-control of all meals produced in the kitchen. This role ensures that every dish meets corporate quality standards and aligns with the hotel’s commitment to exceptional guest satisfaction. The successful candidate will lead and train kitchen staff, enforce sanitation and food safety regulations, and work closely with the Director of Food and Beverage to develop and implement innovative menus. Financial oversight is a critical element of this role, as the Chef de Cuisine must control both food and labor costs efficiently while maintaining high standards of food quality.

The day-to-day responsibilities include coordinating with other food and beverage managers, monitoring kitchen operations, maintaining compliance with health department regulations, enforcing portion control, and preparing essential reports such as payroll, revenue, and employee schedules. The Chef de Cuisine must be proactive in loss prevention efforts within kitchen areas and be capable of managing both hot and cold food production effectively. Additionally, this role requires strong communication skills to keep supervisors informed about any kitchen-related issues and to ensure smooth operations.

Watermark Baton Rouge values its team members and offers competitive compensation along with a comprehensive range of benefits tailored to support the wellbeing and growth of its staff. This role is ideal for culinary professionals who are passionate about maintaining culinary excellence within a historic and culturally rich environment. Candidates with progressive culinary experience, particularly within hotels or related food and beverage settings, will find a challenging and rewarding opportunity to contribute to a one-of-a-kind hospitality experience.