L’Auberge Casino & Hotel Baton Rouge is a premier southern facility located on 575 acres of land in Baton Rouge, La.in East Baton Rouge Parish. L’Auberge captures the feel of a Southern river lodge and embraces Louisiana's rich cultural history, food, music and ‘laissez les bon temps rouler’ way of life. L’Auberge includes an expansive single-level, 74,000 square foot casino, a 12-story hotel with 205 guest rooms, unique rooftop pool and state-of the-art fitness center overlooking the Mississippi River, four dining outlets, and a unique casino nightclub with breathtaking views of the river.
L'Auberge Casino & Hotel
777 L'Auberge Avenue
Baton Rouge, Louisiana 70820
Provide direct and general supervision to culinary team. Direct the daily execution of all assigned kitchen’s food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timeliness of food, cleanliness and maintenance, profitability and supervision of staff; ensure compliance with health department regulations while supporting Pinnacle’s vision, mission and values.
Deliver internal and external guest service the Pinnacle Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member’s needs and questions.
Staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, discipline and other employment actions for team members.
Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels.
Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high quality preparation and attractive presentation of all food to meet corporate standards and policies.
Observe and monitor staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment.
Assist Executive Chef in developing and implementing department management plans including budgets, labor schedules and systems of accountability.
Assist Executive Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas.
Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons.
Ensure periodic quality checks for all products, i.e., temperature checks are conducted.
Oversee the monitoring of weekly sales and adjusts prep production levels as well as ensuring all food products are ordered to par levels and can make adjustments according to business volumes.
Open and close work area at scheduled times, ensuring full preparation for operation/function; ensure cleanliness and security of company assets.
Work with Outlet Manager and kitchen staff to ensure proper food preparation and timing.
Ensure daily line checks are performed.
Oversee and ensure all stations are properly stocked and set up.
Initiate periodic kitchen walkthroughs to ensure quality of food meets corporate specifications and cleanliness standards.
Oversee and ensure all kitchen equipment and working conditions are well maintained.
Maintain food and labor costs at the budgetary guidelines while possessing an understanding of costing formulas and yield percentages.
Ensure accurate inventories and menu item price verification is conducted.
Participate in long range planning including new menus, equipment, budget planning and renovations.
Research and explain back of the house line item variances for Report of Operations.
Write and cost recipes while developing a collection of recipes in a recipe book.
Perform all duties including purchasing and menu changes, in adherence to all corporate specifications and company standards and policy.
Perform other duties as assigned by management.
Must successfully pass background check
Must be 21 years of age
Degree from certified food service program, apprenticeship, culinary school or equivalent; Minimum of five (5) years previous industry experience, with three(3 )years’ experience as a Sous Chef or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position.