Top 11 Culinary manager Jobs in Thibodaux, La

Fresh Market by Premier - Culinary Consultant
Premier —Thibodaux, LA
- Full-time
- ServSafe
- Basic math
- 8 years
Grady V's - Kitchen Team Member
Premier —Thibodaux, LA
- Full-time
- ServSafe
- Military
- Basic math
- Flexible schedule
Fresh Market by Premier - Food Packaging Team Member
Premier —Thibodaux, LA
- Full-time
- ServSafe
- Military
- Basic math
Fresh Market by Premier - Kitchen Cook Team Member
Premier —Thibodaux, LA
- Full-time
- ServSafe
- Military
- Basic math
Pepper's Pizzeria of Thibodaux - Kitchen Team Member
Premier —Thibodaux, LA
- Full-time
- ServSafe
- Military
- Basic math
- Flexible schedule
Pepper's Pizzeria of Houma - Kitchen Team Member
Premier —Houma, LA
- Full-time
- ServSafe
- Military
- Basic math
- Flexible schedule
COOK (PART TIME)
Morrison Healthcare —Morgan City, LA
- $12 - $17 an hour
- Part-time
- Background check
- Serving
- Hospital
- Commuter assistance
- Disability insurance
Quick Apply

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Fresh Market by Premier - Culinary Consultant

Premier -
Thibodaux, LA

Apply Now

Job Details

Full-time

Qualifications

Food and beverage product quality management
Kitchen health and safety standards
Production data analysis
Food service health code compliance
Recipe development
ServSafe
Team leadership
Basic math
Labor cost analysis
Production safety compliance
Cold chain logistics
Kitchen cost control
HACCP
Inventory tracking for food cost management
Food & beverage production
Perishable goods management
Cost reduction analysis
Managing kitchen staff
ServSafe Food Manager Certification
Menu costing
Restaurant cost management
Production scheduling
Production documentation
General management

Full Job Description

Fresh Market by Premier Culinary Consultant: Our Culinary Consultant serves as a senior culinary advisor
and strategic leader for Fresh Market by Premier. While our Market Chef oversees day-to-day kitchen
execution, the Culinary Consultant operates at a higher level — providing vision, structure, innovation, and
refinement to our entire fresh food program.

At Fresh Market, this means ownership and operations leadership will look to you for product insight, menu
architecture, scalability, and culinary direction. You will evaluate, strengthen, and evolve our chef-prepared
workplace meal offerings while implementing the systems, documentation, and training necessary to
achieve excellence in safety, cost controls, consistency, innovation, and long-term brand growth.

Summary of Duties & Responsibilities:
Our Department Managers are dynamic individuals that fill many roles: Manager, Leader, Trainer, Mentor.
Following is an overview of general job duties and responsibilities:

GENERAL OBJECTIVES

Fully understand Fresh Market by Premier’s brand, vision, mission statement, and workplace meal positioning — and apply those concepts to culinary development and product strategy.
Evaluate and elevate our Fresh Market food program to ensure it remains differentiated from standard vending and mass-produced alternatives.
Develop, refine, and standardize cohesive menu systems including salads, sandwiches, wraps, heat & serve entrées, grab-and-go offerings, seasonal rotations, and “Better for You” items.
Work with the Culinary Director and Market Chef to develop, cost, engineer, and redesign menu items with full yield analysis and margin awareness.
Create and implement standardized recipe documentation including:
- Accurate yields and portion controls
- Ingredient specifications
- Equipment requirements
- Production flow integration
- Packaging and labeling standards
Evaluate prep sheets, production sheets, forecasting tools, and inventory systems to improve efficiency, reduce waste, and strengthen execution consistency.
Provide leadership guidance and mentorship to culinary managers and production teams to ensure training standards and culinary systems are properly executed.
Anticipate, identify, and correct systemic issues related to product consistency, cost variance, workflow inefficiencies, inventory controls, and staffing structure.
Collaborate with Packaging Manager, Inventory Specialist, and Operations leadership to align
product development with:
- Commissary production capacity
- Cold chain standards
- Delivery logistics
- Market footprint limitations
Participate in culinary and strategic meetings to evaluate menu performance, guest feedback, waste trends, cost trends, and R&D initiatives.
Evaluate vendor relationships, ingredient sourcing, and equipment utilization to ensure quality optimization and margin discipline.
Provide insight into evolving food trends relevant to industrial and commercial workforce populations and recommend adjustments that align with our concept.
Support major menu resets, product launches, and new client deployments.

Work Hours:

Consulting Engagement – 12–24 Hours Per Week
Expanded hours (up to 40 per week) during major R&D initiatives, menu resets, or deployment phases
Deliverables-based performance review structure

Education, Experience, and Licensing Requirements:

Must have proficient skills in: Culinary Strategy, Menu Engineering, Cost Control, Production Planning, Team Leadership, Verbal Communication, and Systems Documentation.
Have knowledge of culinary / food and beverage service generally involving 8+ years culinary experience in high-volume or multi-unit environments.
Experience developing scalable fresh food programs preferred.
Maintain NRA Serv-Safe Manager’s Certification.
Possess strong basic math skills and the ability to analyze food cost, margin, and production efficiency metrics.
Possess the highest standards for personal appearance, professionalism, and leadership conduct.
Working knowledge of HACCP, cold chain compliance, and food safety systems

Qualifications and Skills:

Visionary culinary mindset balanced with operational discipline
Deep understanding of production kitchens, commissary systems, and multi-unit scalability
Strong command of recipe costing, menu engineering, yield analysis, labor efficiency, and waste reduction
Ability to translate culinary creativity into repeatable systems and documented procedures
Strong leadership presence with mentoring capability
People management insight and ability to elevate internal kitchen leadership
Ability to effectively communicate with culinary team, management, and ADMIN
Efficient and complete planning and multi-tasking
Self-motivated with high energy level and strong executive presence
Excellent problem-solving and conflict management abilities; solution oriented
Superior attention to detail and organizational skills
Ability to work well in a dynamic, fast-changing growth environment

Apply Now

Refine Your Search

culinary manager jobs in thibodaux, la

Fresh Market by Premier - Culinary Consultant

Grady V's - Kitchen Team Member

Fresh Market by Premier - Food Packaging Team Member

Fresh Market by Premier - Kitchen Cook Team Member

Pepper's Pizzeria of Thibodaux - Kitchen Team Member

Pepper's Pizzeria of Houma - Kitchen Team Member

COOK (PART TIME)

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