Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,000.00 - $64,800.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training opportunities
flexible scheduling
Job Description
The Raising Cane's River Center, located in the vibrant city of Baton Rouge, Louisiana, is a premier event and convention facility known for hosting a wide range of events including concerts, banquets, conferences, and exhibitions. This establishment prides itself on offering exceptional service and creating memorable experiences for its guests. It serves as a cornerstone for community and entertainment activities in the region, providing state-of-the-art amenities and spaces that cater to both large-scale and intimate gatherings. The River Center is operated by ASM Global, a worldwide leader in venue management, which emphasizes high standards in food and beverage operations as... Show More
Job Requirements
- High school diploma or equivalent
- prior experience in kitchen or culinary management
- ServSafe certification
- ability to obtain City/Parish Responsible Server Bar Card
- physical ability to lift up to 30 pounds
- capability to work flexible hours including nights, weekends, and holidays
- proficiency in English to converse with customers, supervisors, and employees
- ability to follow oral and written instructions
- willingness to work under pressure and meet deadlines
Job Qualifications
- ServSafe certification
- ability to obtain City/Parish Responsible Server Bar Card
- excellent communication skills in English
- experience working independently with minimal supervision
- effective relationship building skills with employees, guests, and others encountered through employment
- ability to work effectively under pressure and manage multiple tasks in a fast-paced environment
- strong organizational and prioritization skills
- knowledge of health department regulations and food safety standards
Job Duties
- Training of all kitchen cooks and dishwasher/stewards
- fulfilling services detailed per each banquet event order (BEO) and concessions event order (CEO)
- order and receive product and prepare food items while maintaining control of food costs and being aware of budget goals
- managed inventory / cage
- assist in maintaining all equipment cleanliness and conducting annual maintenance
- attend in-house event-related meetings and relay immediate changes with other departments
- assists with monthly inventory
- exhibit an attention to detail and consistency in every aspect of service
- coordinate with the concessions workers, bartenders, cashiers and runners to maintain adequate inventory levels for proper and uninterrupted concessions/bar service
- abide by and maintain established accurate inventory control procedures at all times
- training of all kitchen and stewarding staff to include ServSafe and any health department regulations
- interact with customers, clients and co-workers in a pleasant and professional manner
- follow all rules and regulations which apply to the ASM Global Food and Beverage Division and the Savor Safe Alcohol Management Program
- maintain safe, secure, and sanitary working conditions and leave work area in a clean and orderly fashion
- responsible for kitchen in absence of executive chef
- other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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