Food & Beverage Manager / Executive Chef

Position Overview

Hotel Indigo Baton Rouge is seeking a dynamic, hands-on Food & Beverage Manager / Executive Chef to lead the full culinary and F&B operations of our boutique lifestyle hotel. This hybrid role blends Executive Chef, Sous Chef, Culinary Manager, Kitchen Manager, and Food & Beverage Manager responsibilities — ideal for a hospitality professional who thrives in a chef-driven, boutique hotel environment and wants to shape a memorable guest experience.

What You’ll Lead

• Full Food & Beverage Operations including breakfast service, bar operations, small plates, and special events
• Executive Chef responsibilities including culinary execution, kitchen leadership, food quality, and presentation
• Culinary operations including prep, production, inventory, ordering, vendor management, and cost control
• Bar program management including cocktails, beverage menus, and guest engagement
• FOH + BOH staff training, scheduling, coaching, and performance management
• Food cost, beverage cost, labor cost, waste reduction, and margin optimization
• Compliance with health, safety, sanitation, and hospitality standards
• Collaboration with the General Manager on promotions, seasonal menus, and guest experience enhancements

What Makes You a Strong Fit

• Experience as an Executive Chef, Sous Chef, Chef Manager, Culinary Manager, Food & Beverage Manager, or Kitchen Manager
• Background in boutique hotels, upscale casual dining, chef-driven restaurants, or lifestyle hospitality
• Strong understanding of food service management, inventory control, ordering systems, and culinary operations
• Passion for guest experience, service excellence, and hospitality management
• Hands-on leadership style — willing to cook, plate, serve, and support wherever needed
• Strong communication, organization, and team-building skills