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Executive Chef

United States, Baton Rouge · Job Posted February 20, 2026
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Job Description

The Executive Chef is the senior culinary leader responsible for the strategic and day-to-day execution of all culinary operations at the Raising Cane’s River Center, including concessions, catering/banquets, premium/VIP services and special events. This role drives culinary vision, operational excellence, financial performance, and talent development while ensuring exceptional food quality, consistency, sanitation, and guest satisfaction in a fast-paced, high-volume live events environment.

Job Responsibility

  • Lead all back-of-house culinary operations across the property, ensuring flawless execution for event days and non-event production
  • Oversee menu execution and production systems for concessions, banquets/catering, VIP/premium areas, and special events, maintaining consistency, speed, and quality
  • 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
  • Ensure recipe compliance and accurate menu specifications including yields, allergen awareness, and cost cards
  • 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

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
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