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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $75,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability
long-term disability
Employee assistance program
Discounted rooms
Paid holidays
Paid vacation
Paid sick time
401(k) retirement savings plan
Job Description
Renaissance Baton Rouge is a distinguished full-service hotel that epitomizes Southern hospitality combined with upscale decor and modern amenities. Strategically located 15 miles from Baton Rouge Metropolitan Airport, it provides convenient access to notable attractions such as the Mall of Louisiana, Perkins Rowe, Louisiana State University, and the Country Club of Louisiana. This makes it an ideal destination for both business travelers and tourists seeking comfort, style, and accessibility. The hotel prides itself on offering a superior guest experience highlighted by spacious and elegantly designed rooms and suites. Each accommodation is carefully appointed with luxurious bedding, flat-panel TVs, mini-refrigerators, and... Show More
Job Requirements
- culinary degree or equivalent
- minimum of 3 years progressive culinary experience including supervisory roles
- familiarity with health and safety regulations
- knowledge of liquor laws
- effective communication skills
- ability to work flexible hours
- strong organizational skills
- ability to manage kitchen operations efficiently
- team-oriented attitude
- commitment to delivering high-quality food service
Job Qualifications
- culinary graduate with at least 2 years of progressive experience in a hotel or related field
- at least 3 years of related progressive experience
- knowledge of food and beverage preparation techniques
- understanding of health department rules and regulations
- knowledge of liquor laws and regulations
- previous supervisory experience
- strong leadership and communication skills
- ability to train and manage kitchen staff
- proficiency in menu planning and food cost control
- commitment to cleanliness, sanitation and safety standards
Job Duties
- approach all encounters with guests and employees in a friendly, service-oriented manner
- oversee all aspects of the daily operation of the kitchen and food production areas, including hot food from the main kitchen and bakery and cold food from the pantry
- make cooks aware of daily forecasts and customer counts to prepare food timely
- supervise and assist in the food preparation for banquets as required, following banquet event order specifications
- work with the executive chef and food and beverage manager to create and implement menus
- coordinate and monitor all phases of loss prevention in kitchen areas
- monitor quality of all food product and presentation
- prepare required reports including wage progress, payroll, revenue, employee schedules, quarterly action plans
- respond to guest complaints promptly
- understand, implement and monitor corporate promotions in outlets including buffet and three-meal concept standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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