Job Description

NOW HIRING: REGIONAL DIRECTOR OF CULINARY
Hufft Marchand Hospitality (HMH) – Baton Rouge, LA

Hufft Marchand Hospitality is seeking a Regional Director of Culinary to lead and elevate our growing portfolio in the Baton Rouge market.

This is a high-impact leadership role overseeing 4 restaurant locations with another coming on board this fall , responsible for driving culinary excellence, operational performance, and team development across all kitchens.

We’re looking for someone who thrives in a fast-paced, hands-on environment and is passionate about building teams, systems, and food programs that consistently deliver.

CORE RESPONSIBILITIES

• Oversee culinary operations across 4 locations
• Manage and optimize food cost, labor cost, and overall kitchen profitability
• Lead menu development, recipe standardization, and seasonal innovation
• Train, mentor, and develop chefs, sous chefs, and kitchen managers
• Ensure consistency, quality, and execution across all concepts
• Build and maintain systems for ordering, prep, and production
• Collaborate with ownership and operations on strategic growth initiatives
• Maintain high standards for cleanliness, organization, and food safety

WHAT WE’RE LOOKING FOR

• Proven experience in a multi-unit culinary leadership role
• Strong understanding of P&L, food costing, and labor management
• Ability to lead teams while also being hands-on in the kitchen when needed
• Passion for developing people and building strong kitchen cultures
• Organized, systems-driven, and detail-oriented
• Creative mindset with a focus on execution and scalability

Hufft Marchand Hospitality is a Louisiana based restaurant group built on the belief that great restaurants start with strong teams, thoughtful systems, and food that people genuinely crave.

Our Baton Rouge portfolio represents a growing extension of that philosophy— four distinct concepts, each with its own identity , but all rooted in quality, consistency, and hospitality. 

Across these locations, we focus on:

• High-quality, chef-driven food that is approachable and repeatable
• Operational discipline with a strong emphasis on food cost, labor management, and systems
• Team development , creating real growth paths for chefs and kitchen leaders
• Consistency at scale , ensuring every guest has the same experience every time

We’re not a corporate group, and we’re not hands-off owners. We’re involved, in the kitchens, in the numbers, and in the day-to-day decisions that make restaurants successful.

As we continue to grow in Baton Rouge, our goal is to build a best-in-class culinary program —one that balances creativity with execution and empowers our teams to take ownership of their kitchens.

This role is critical to that mission.

The Regional Director of Culinary will not just oversee operations—they will help shape the future of our Baton Rouge concepts, build strong culinary leaders within each location, and create systems that allow us to scale without sacrificing quality.

If you are interested and qualified for the position, we would love to hear from you! 

Nick + Lon

 

 

 

 

 

 

 

 

 

Job Tags

Seasonal work, Immediate start

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