Executive Chef - Raising Canes River Center

ASM Global

Baton Rouge, LA, US
Onsite
7+ years senior culinary leadership experience
High-volume arena or stadium environment
Servsafe manager certification required
ASM Global is seeking an Executive Chef for the Raising Cane’s River Center in Baton Rouge, LA, responsible for overseeing all culinary operations including concessions, catering, and special events. The ideal candidate will have significant culinary leadership experience in high-volume environments and a focus on operational excellence, food quality, and team development

Job Summary

  • The Executive Chef serves as the senior culinary leader responsible for strategic execution across concessions, catering, and VIP services at the Raising Cane's River Center.
  • This role requires driving operational excellence and financial performance while ensuring exceptional food quality and guest satisfaction in a fast-paced event environment.
  • The successful candidate will recruit, train, and develop a high-performing culinary team while maintaining strict adherence to safety and sanitation standards.

Matching Summary

Match Score: 85

ASM Global is seeking an Executive Chef for the Raising Cane’s River Center in Baton Rouge, LA, responsible for overseeing all culinary operations including concessions, catering, and special events. The ideal candidate will have significant culinary leadership experience in high-volume environments and a focus on operational excellence, food quality, and team development.

Skills & Requirements

Must-have

  • 7+ years senior culinary leadership experience
  • High-volume arena or stadium environment
  • ServSafe Manager certification required
  • Food cost and labor budget management
  • HACCP and local health code compliance

Nice-to-have

  • Creative trend-forward menu development
  • Strong vendor relationship management
  • Local culinary community engagement
  • Cross-training staff development plans
  • Microsoft Office proficiency

Key Requirements

  • High School Diploma or GED required; culinary degree preferred
  • 7+ years progressive culinary experience in high-volume venues
  • ServSafe Manager certification required
  • Knowledge of HACCP and local health department standards

Work Rights

Not specified

Tailored Resume

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