Kitchen Manager: Banquets & Inventory Lead

ASM Global; Baton Rouge (LA); On-site; USD 52,000 - 72,000; Full time

Job summary

ASM Global is seeking a Kitchen Manager for the Raising Cane’s River Center in Baton Rouge, LA. The role reports to the Executive Chef and oversees daily kitchen operations, including inventory management and costing, in a fast-paced venue environment.

The Kitchen Manager leads culinary and stewarding staff, purchases, receives and produces food items, and steps in during the Executive Chef’s absence. Strong leadership and ServSafe certification are essential.

Qualifications

• Ability to work independently with minimal supervision.
• Maintain effective working relationships with staff and guests.
• Work under pressure in a fast-paced environment.
• Organize and prioritize work to meet deadlines.
• Follow oral and written instructions and communicate clearly.
• ServSafe certified or able to obtain certification.
• English speaking and comprehension sufficient for customers and staff.

Responsibilities

• Train kitchen cooks and dishwasher/stewards.
• Manage Banquet Event Orders and Concessions Event Orders.
• Order and receive products; monitor food costs and budgets.
• Maintain inventory and cage; assist in monthly counts.
• Ensure equipment cleanliness and annual maintenance.
• Attend event-related meetings and relay changes to departments.
• Coordinate with concessions staff to maintain inventory levels.
• Operate kitchen in absence of Executive Chef.
• Adhere to health regulations and ASM Global policies.

Skills

Independent work

People relations

Work under pressure

Organizational skills

Communication skills

ServSafe certified

English proficiency

Job description

ASM Global is seeking a Kitchen Manager for the Raising Cane’s River Center in Baton Rouge, LA. The role reports to the Executive Chef and oversees daily kitchen operations, including inventory management and costing, in a fast-paced venue environment.

The Kitchen Manager leads culinary and stewarding staff, purchases, receives and produces food items, and steps in during the Executive Chef’s absence. Strong leadership and ServSafe certification are essential.