The Raising Cane's River Center in Baton Rouge, Louisiana has an immediate opening for a Kitchen Manager. Reporting to the Executive Chef, the position is responsible for the day-to-day operations of the kitchen, including inventory management.

Summary: This position is second in command over the culinary and stewarding departments and is responsible for purchasing, receiving, and producing food items in the facility in the absence of the Executive Chef.

Essential Duties and Responsibilities include the following.

• Training of all Kitchen Cooks and Dishwasher/Stewards.
• Fulfilling services detailed per each Banquet Event Orders (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 relays 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

Skills Required

• Work independently, exercising judgment and initiative with minimal supervision.
• Maintain an effective working relationship with employees, guests and others encountered through the course of employment.
• Work effectively under pressure and/or stringent schedule and produce accurate results in a fast paced environment with the ability to undertake and complete multiple tasks.
• Organize and prioritize work to meet deadlines and remain flexible and adjust to situations as they occur.
• Follow oral and written instructions and communicate effectively with others in both oral and written form.
• Must be ServSafe certified and able to obtain a City/Parish Responsible Server Bar Card.
• Must speak and understand English well enough to converse with customers, supervisors, and employees.

Working Conditions:

Requires ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours. Physical requirements include walking, stooping, lifting up to 30 lbs. and standing for the duration of the shift.