Job Overview
Employment Type
Full-time
Compensation
Salary
Range $68,700.00 - $94,600.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
work-life balance initiatives
Job Description
Raising Cane's River Center is a prominent event venue located in Baton Rouge, Louisiana. Known for hosting a wide range of live events including concerts, conferences, banquets, and special occasions, this facility serves as a hub for entertainment and community gatherings. The center is recognized for its commitment to providing outstanding food and beverage services, ensuring memorable guest experiences through both its culinary excellence and exceptional event management.
The Executive Chef role at Raising Cane's River Center is a senior culinary leadership position responsible for overseeing the entire culinary operations at the venue. This includes concessions, catering and banquets, premium and VIP services, as well as special event catering. The Executive Chef plays a crucial role in shaping the culinary vision and operational excellence of the River Center’s food and beverage department. This position reports directly to the Director of Food & Beverage and requires a high level of strategic oversight combined with hands-on management to maintain quality, consistency, and guest satisfaction.
In this fast-paced, high-volume live events environment, the Executive Chef is tasked with delivering exceptional food quality on event days and during regular operations. The role involves close collaboration with various departments including General Management, Sales and Catering, Operations, and Facility Maintenance to ensure smooth execution of events, optimize efficiency, and exceed client expectations.
Key responsibilities include leading all back-of-house culinary operations, overseeing menu execution, conducting quality assurance reviews, and maintaining standardized recipes and production guides. The Executive Chef also focuses on menu development and innovation, incorporating local and seasonal ingredients to align with the venue’s brand and diverse event mix. Financial performance is a major area of responsibility, involving management of food and labor costs, waste reduction, vendor relationships, and adherence to budgets.
Additionally, the Executive Chef recruits, trains, and develops culinary and stewarding teams, fostering a positive culture of accountability and continuous improvement. The role requires managing food safety and sanitation compliance in accordance with local health codes and company policies. Equipment maintenance and collaboration with facility teams are also essential components to ensure operational readiness of the kitchen and service areas.
This leadership role demands strong communication skills, exemplary organizational abilities, and a proactive approach to problem-solving. The Executive Chef must be adaptable to the dynamic scheduling demands of an event-driven venue, including availability for nights, weekends, and holidays. The position offers an exciting opportunity to lead culinary operations in a vibrant, community-focused environment where quality and guest experience are top priorities.
The Executive Chef role at Raising Cane's River Center is a senior culinary leadership position responsible for overseeing the entire culinary operations at the venue. This includes concessions, catering and banquets, premium and VIP services, as well as special event catering. The Executive Chef plays a crucial role in shaping the culinary vision and operational excellence of the River Center’s food and beverage department. This position reports directly to the Director of Food & Beverage and requires a high level of strategic oversight combined with hands-on management to maintain quality, consistency, and guest satisfaction.
In this fast-paced, high-volume live events environment, the Executive Chef is tasked with delivering exceptional food quality on event days and during regular operations. The role involves close collaboration with various departments including General Management, Sales and Catering, Operations, and Facility Maintenance to ensure smooth execution of events, optimize efficiency, and exceed client expectations.
Key responsibilities include leading all back-of-house culinary operations, overseeing menu execution, conducting quality assurance reviews, and maintaining standardized recipes and production guides. The Executive Chef also focuses on menu development and innovation, incorporating local and seasonal ingredients to align with the venue’s brand and diverse event mix. Financial performance is a major area of responsibility, involving management of food and labor costs, waste reduction, vendor relationships, and adherence to budgets.
Additionally, the Executive Chef recruits, trains, and develops culinary and stewarding teams, fostering a positive culture of accountability and continuous improvement. The role requires managing food safety and sanitation compliance in accordance with local health codes and company policies. Equipment maintenance and collaboration with facility teams are also essential components to ensure operational readiness of the kitchen and service areas.
This leadership role demands strong communication skills, exemplary organizational abilities, and a proactive approach to problem-solving. The Executive Chef must be adaptable to the dynamic scheduling demands of an event-driven venue, including availability for nights, weekends, and holidays. The position offers an exciting opportunity to lead culinary operations in a vibrant, community-focused environment where quality and guest experience are top priorities.
Job Requirements
- High school diploma or GED required
- Culinary degree/apprenticeship certification preferred
- 7+ years of progressive culinary experience, including senior culinary leadership in a high-volume venue environment (arena, stadium, convention center, performing arts, or large-scale catering)
- Demonstrated success managing food cost, labor, and culinary budgets in an event-driven operation
- ServSafe Manager certification (required or ability to obtain within a defined timeframe)
- Knowledge of HACCP and local health department standards
- Strong leadership, communication, and organizational skills with a hands-on management style
- Proven ability to drive efficiency, consistency, and quality under tight timelines and high-volume demands
- Strong understanding of purchasing, inventory, production planning, scheduling, and cost controls
- Ability to work irregular hours including nights, weekends, and holidays based on event schedule
- Proficiency with Microsoft Office (Word, Excel) and comfort learning operational systems for scheduling/inventory/timekeeping
- On-site role in a fast-paced event environment
- schedule varies based on event calendar
- Frequent standing/walking
- working in hot/cold kitchen environments
- exposure to knives, hot surfaces, steam, and cleaning chemicals
- Ability to lift/move up to 50 lbs, bend, reach, and perform repetitive motions throughout shift
- Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions
Job Qualifications
- High school diploma or GED required
- Culinary degree or apprenticeship certification preferred
- 7+ years of progressive culinary experience including senior culinary leadership in a high-volume venue environment
- Experience managing food cost, labor, and culinary budgets in an event-driven operation
- ServSafe Manager certification required or ability to obtain
- Knowledge of HACCP and local health department standards
- Strong leadership and communication skills
- Proven ability to manage efficiency, consistency, and quality under high-volume demands
- Strong organizational skills and a hands-on management approach
- Understanding of purchasing, inventory, production planning, scheduling, and cost controls
- Ability to work flexible hours including nights, weekends, and holidays
- Proficiency in Microsoft Office applications
Job Duties
- Lead all back-of-house culinary operations across the property
- Oversee menu execution and production systems for concessions, banquets/catering, VIP/premium areas, and special events
- Conduct line checks, tastings, and quality assurance reviews to ensure standards for flavor, portioning, presentation, and temperature
- Create and maintain standardized recipes, prep sheets, production forecasts, and execution guides for all concepts and service models
- Develop creative, trend-forward menu items that align with the River Center’s brand and event mix while leveraging local and seasonal ingredients where possible
- Collaborate with Sales/Catering on client menu proposals, tastings, and BEO-driven execution, including customized menus for high-profile events
- Own culinary cost performance including food cost, labor cost, waste, and controllables, operating within approved budgets and driving margin improvement
- Build production and staffing plans aligned to event forecasts
- manage schedules to meet business demand while minimizing overtime
- Oversee purchasing, receiving, storage, and inventory controls
- maintain strong vendor relationships and ordering discipline
- Track and reduce spoilage and waste through smart par levels, rotation practices, and production planning
- Recruit, hire, train, coach, and develop a high-performing culinary and stewarding team
- Build a culture of accountability, pride, teamwork, safety, and continuous improvement
- Create clear station expectations and cross-training plans to strengthen bench depth and execution reliability
- Manage performance including feedback, corrective action, and recognition in accordance with policy and applicable laws
- Maintain full compliance with local health codes, food safety standards, and company policies including sanitation and HACCP practices
- Drive outcomes that support strong inspection and audit performance
- Ensure proper labeling, dating, storage, temperature logs, and safe food handling across all kitchen and storage areas
- Champion workplace safety, accident prevention, and safe equipment use
- report and correct hazards immediately
- Ensure cleanliness, organization, and operational readiness of all kitchen areas and equipment
- Partner with Facility Maintenance and F&B leadership to manage preventative maintenance programs and respond to equipment needs quickly
- Maintain standards for BOH readiness including opening/closing procedures, deep cleaning schedules, and stewarding performance
- Partner cross-functionally with Operations, Sales, and Event Management to anticipate needs and deliver seamless event execution
- Communicate staffing, production levels, challenges, and solutions clearly to leadership
- Maintain an active presence in the local culinary/hospitality community and represent the River Center through industry and community engagement
- Perform additional duties as assigned to support overall venue operations and special initiatives
Job Criteria
Experience
Expert Level (7+ years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
