Executive Chef | Upscale Steakhouse

August 29, 2026

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Job Title: Executive Chef

Location: Baton Rouge, LA

Salary: $80,000 to $100,000 (DOE)

Benefits: Quarterly bonus potential up to $12,000 annually, participation in the company's Management Incentive Plan with equity tiers and no buy-in requirement, and quarterly and annual restaurant and guest excellence award bonuses.

What We're Looking For:

An established upscale steakhouse group is seeking an Executive Chef to lead the culinary operation at its Baton Rouge location. This is genuine fine dining, not polished casual. Everything is made from scratch in house, from the filet to the wagyu, through to the desserts. Nothing arrives in a bag or a pouch. The wine program runs from $50 to $3,000 a bottle, tableside service is a point of pride, and the guest experience is the entire business model. The group is not a large chain and does not operate like one. The General Manager and Executive Chef run the restaurant as their own, and their names go on the front door.

The right candidate is a seasoned culinary leader who owns the kitchen as a business, not just the food. You are accountable for the culinary P&L, the standard on every plate, and the development of the team behind you. Candidates coming from casual dining are generally not a fit for this environment. Wine knowledge is a real advantage.

Key Responsibilities

Run the restaurant alongside the General Manager as one leadership team, with real autonomy over how your kitchen operates rather than executing someone else's playbook
Own the culinary P&L, including food cost, actual versus theoretical variance, purchasing, inventory, waste, and culinary labor
Deliver a scratch kitchen at a fine dining standard, from filet to wagyu through desserts, with nothing brought in prepared
Build and develop the culinary team, promoting Sous Chefs and creating the bench strength that lets the kitchen run without you in it
Lead culinary execution for private dining, wine dinners, holiday events, and large-party service

Qualifications

5+ years of culinary leadership in upscale, fine dining, steakhouse, or seafood. Casual dining background is generally not a match
Proven track record developing Sous Chefs into stronger leaders, with names you can point to
Genuine command of food cost and actual versus theoretical variance, not just familiarity with the reports
Scratch kitchen experience; wine knowledge strongly preferred

If interested, please apply or send your resume to stacymp@geckohospitality.com

Skills:
Business Model, Cook Dishes, Culinary Operations, Incentive Programs, Leadership, Profit & Loss, Purchasing/Procurement, Restaurant, Seafood Department, Team Building, United States Department of Energy (DOE)

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