Kaizen Lab Inc.
Be Part of Baton Rouge’s Most Exciting New Concept
Court to Table | Baton Rouge, LA | Full-Time
We’ve launched a first-of-its-kind destination in Baton Rouge — a vibrant restaurant paired with a state-of-the-art pickleball facility. Think: fresh, chef-driven food, craft cocktails, and an energetic atmosphere where social dining and active living meet.
We’re looking for a Sous Chef who’s passionate about food, thrives in fast-paced environments, and wants to help contribute to a culinary program that’s both approachable and unforgettable. As third-in-command in the kitchen, the Sous Chef supports the Lead Sous Chef and Executive Chef in all aspects of kitchen operations, including menu planning, inventory management, team leadership, and food preparation.
Responsibilities
Work side-by-side with the Executive Chef and Lead Sous Chef to operate the kitchen Assist in developing a menu that’s seasonal, crowd-pleasing, and athlete-friendly Lead back-of-house operations during service — managing line cooks, prep, and plating Ensure food consistency, portion control, and quality standards are met daily Help manage ordering, inventory, and food cost targets Maintain cleanliness, safety, and health standards at all times Set the tone for a collaborative, high-energy kitchen culture Qualifications
2+ years of experience as a Sous Chef or in a similar role Culinary degree or equivalent professional training preferred Bi-lingual English/Spanish a plus Strong leadership, organizational, and communication skills In-depth knowledge of kitchen operations, food safety, and culinary techniques Ability to work flexible hours, including nights, weekends, and holidays Passion for excellence and a commitment to high standards Benefits
Competitive salary Health, dental, and vision insurance 401K matching plan Opportunities for career advancement and professional development Dynamic and supportive work environment
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Work side-by-side with the Executive Chef and Lead Sous Chef to operate the kitchen Assist in developing a menu that’s seasonal, crowd-pleasing, and athlete-friendly Lead back-of-house operations during service — managing line cooks, prep, and plating Ensure food consistency, portion control, and quality standards are met daily Help manage ordering, inventory, and food cost targets Maintain cleanliness, safety, and health standards at all times Set the tone for a collaborative, high-energy kitchen culture Qualifications
2+ years of experience as a Sous Chef or in a similar role Culinary degree or equivalent professional training preferred Bi-lingual English/Spanish a plus Strong leadership, organizational, and communication skills In-depth knowledge of kitchen operations, food safety, and culinary techniques Ability to work flexible hours, including nights, weekends, and holidays Passion for excellence and a commitment to high standards Benefits
Competitive salary Health, dental, and vision insurance 401K matching plan Opportunities for career advancement and professional development Dynamic and supportive work environment
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