Executive Chef

Required Years of Experience

3 years

Job Details

Hufft Marchand Hospitality is searching for an Executive Chef to lead the kitchen at The Overpass Merchant one of Baton Rouges most respected neighborhood restaurants and bars.

This is not a clipboard chef position. Were looking for a hands-on leader who thrives in service, develops people, understands systems, and loves creating food that guests actually crave.

The right candidate can balance:

• High-volume execution
• Creative menu development
• Food & labor cost management
• Team culture and accountability
• Seasonal features and specials
• Kitchen organization and cleanliness
• Training and development

Youll work directly with ownership and leadership to continue evolving a restaurant that has been part of the Baton Rouge dining scene for years.

What Were Looking For

• Proven leadership experience in a high-level kitchen
• Strong understanding of ordering, inventory, prep systems, and scheduling
• Ability to lead from the front during service
• Passion for hospitality and team development
• Someone organized, driven, creative, and calm under pressure
• A chef who understands both the art and business of restaurants

What We Offer

• Competitive salary (DOE)
• Growth opportunities within a multi-concept hospitality group
• Creative freedom and collaboration
• Supportive ownership team
• Opportunity to make a real impact

About Us

Hufft Marchand Hospitality is a Louisiana-based hospitality group behind concepts including:

• The Overpass Merchant
• BARCAR
• Il Supremo Pizza & Pasta
• Juniors on Harrison
• Gails Fine Ice Cream

We believe in building restaurants with personality, soul, consistency, and teams that actually enjoy showing up to work.

To Apply

Please send your resume, references, and a short introduction about yourself and your culinary philosophy.

Compensation Details

Compensation: Salary ($70,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts

Required Skills

High volume execution

Creative Menu Development

Food Cost Management

Labor Cost Management

Team Culture Development

Accountability in the Kitchen

Seasonal menu planning

Kitchen Organization

Cleanliness in the Kitchen

Training Staff Effectively

Development of Culinary Talent

Collaboration With Ownership

Impactful Leadership

Adaptability in a Fast Paced Environment

Commitment to Restaurant Evolution

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