Kitchen Ops Lead: Banquets, Inventory & Training

ASM Global-SMG; Baton Rouge (LA); On-site; USD 55,000 - 75,000; Full time

Job summary

Raising Cane's River Center in Baton Rouge, LA seeks a Kitchen Manager reporting to the Executive Chef. You will oversee day-to-day kitchen operations, inventory management, purchasing, receiving, and production in the Executive Chef's absence.

You will train cooks and stewarding staff, manage food costs, coordinate with concessions, attend event meetings, and ensure health and safety compliance across the kitchen.

Qualifications

• Ability to work independently with minimal supervision.
• Strong communication with guests and colleagues.
• Ability to work under tight deadlines in a fast-paced setting.
• Organize and prioritize tasks to meet deadlines.
• Must be ServSafe certified or able to obtain certification.

Responsibilities

• Train kitchen cooks and dishwasher/stewards.
• Fulfilling services per BEO/CEO and managing inventory costs.
• Coordinate with concessions staff to maintain inventory for service.
• Attend in-house event-related meetings and relay changes to departments.
• Assist in maintaining equipment cleanliness and annual maintenance.

Skills

Independence

Team collaboration

Under pressure

Prioritization

Communication

ServSafe certified

English proficiency

Job description

Raising Cane's River Center in Baton Rouge, LA seeks a Kitchen Manager reporting to the Executive Chef. You will oversee day-to-day kitchen operations, inventory management, purchasing, receiving, and production in the Executive Chef's absence.

You will train cooks and stewarding staff, manage food costs, coordinate with concessions, attend event meetings, and ensure health and safety compliance across the kitchen.