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Rotating Schedule Performance Chef Jobs in Baton Rouge, LA

PF Changs

Assistant Executive Chef

Baton Rouge, LA

$23.08 - $30.07/hr

Competitive Pay & Performance Incentives : Monthly and annual bonuses based on performance ... Prepares work schedules for Sous Chef and kitchen staff * On-going preservation of safety ...

PF Changs

Assistant Executive Chef

Baton Rouge, LA · On-site

$66K - $86K/yr

Competitive Pay & Performance Incentives : Monthly and annual bonuses based on performance ... Prepares work schedules for Sous Chef and kitchen staff * On-going preservation of safety ...

P.F. Chang's

Assistant Executive Chef

Baton Rouge, LA · On-site

$66K - $86K/yr

Competitive Pay & Performance Incentives : Monthly and annual bonuses based on performance ... Prepares work schedules for Sous Chef and kitchen staff * On-going preservation of safety ...

PF Changs

Sous Chef Kitchen Manager

Baton Rouge, LA

$19.76 - $26.75/hr

Competitive Pay & Performance Incentives : Monthly and annual bonuses based on performance ... Assists with scheduling, interviewing, and hiring * Provides feedback to staff and recognition of ...

PF Changs

Sous Chef Kitchen Manager

Baton Rouge, LA · On-site

$56K - $76K/yr

Competitive Pay & Performance Incentives : Monthly and annual bonuses based on performance ... Assists with scheduling, interviewing, and hiring * Provides feedback to staff and recognition of ...

P.F. Chang's

Sous Chef Kitchen Manager

Baton Rouge, LA · On-site

$56K - $76K/yr

Competitive Pay & Performance Incentives : Monthly and annual bonuses based on performance ... Assists with scheduling, interviewing, and hiring * Provides feedback to staff and recognition of ...

L' Auberge Baton Rouge Casino Hotel

Sous Chef

Baton Rouge, LA · On-site

$43K - $58K/yr

... of performance and profit objectives. * Adheres to scheduling and coordinates with manager ... Assists Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records.

PENN Entertainment, Inc.

Sous Chef

Baton Rouge, LA

$50K - $55K/yr

... of performance and profit objectives. * Adheres to scheduling and coordinates with manager ... Assists Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records.

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Rotating Schedule Performance Chef information

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How much do rotating schedule performance chef jobs pay per hour?

As of Jun 17, 2026, the average hourly pay for rotating schedule performance chef in Baton Rouge, LA is $23.65, according to ZipRecruiter salary data. Most workers in this role earn between $16.15 and $29.76 per hour, depending on experience, location, and employer.

How do I rotate the screen?

In a rotating schedule performance chef role, rotating the screen typically refers to changing display orientation on a device or monitor. To do so, access your device's display settings or use keyboard shortcuts like Ctrl + Alt + Arrow keys on Windows or System Preferences > Displays on Mac. Properly managing your schedule and tools can help ensure efficient workflow during rotations.

How does working a rotating schedule impact the day-to-day responsibilities of a Performance Chef?

Working as a Performance Chef on a rotating schedule means your daily responsibilities and hours may vary week to week, which can require flexibility and adaptability. You might be preparing meals for athletes or clients at different times of the day, depending on training or event schedules. This structure often involves close collaboration with nutritionists, trainers, and other kitchen staff to ensure meals are tailored to specific performance needs. While the variety can be rewarding, it can also present challenges in maintaining work-life balance, so strong organizational skills and clear communication are essential for success.

What is a word for rotating?

In the context of a Rotating Schedule Performance Chef, a word for rotating is 'cyclic' or 'alternating,' referring to work shifts that change periodically. Such schedules often involve employees working different shifts on a regular basis to ensure coverage and fairness. Understanding rotation helps in managing workload and maintaining consistent performance in a culinary environment.

What does rotating mean for work?

For a Rotating Schedule Performance Chef, rotating means working different shifts or days on a regular cycle, such as switching between day, evening, and night shifts. This schedule helps ensure coverage across all hours of operation and requires adaptability and time management skills.

What is the difference between Rotating Schedule Performance Chef vs Line Cook?

AspectRotating Schedule Performance ChefLine Cook
CredentialsFood safety certifications, culinary trainingBasic culinary training or experience
Work EnvironmentCommercial kitchens, restaurants, hotelsKitchen stations, restaurants, catering
Employer & IndustryRestaurants, hotels, catering servicesRestaurants, cafes, catering
Search & Comparison IntentRoles with scheduling and performance focusEntry-level or operational kitchen roles

The Rotating Schedule Performance Chef typically oversees kitchen operations, focusing on performance and scheduling, requiring culinary credentials. In contrast, a Line Cook primarily prepares food on specific stations, often with less managerial responsibility. Both roles are common in the hospitality industry, but the Performance Chef has a broader scope related to team management and performance metrics.

What are the key skills and qualifications needed to thrive as a Rotating Schedule Performance Chef, and why are they important?

To thrive as a Rotating Schedule Performance Chef, you need advanced culinary skills, thorough food safety knowledge, and formal culinary training or certification. Familiarity with commercial kitchen equipment, inventory management systems, and menu planning software is typically required. Flexibility, time management, and strong communication are crucial soft skills, especially when adapting to changing schedules and diverse team environments. These competencies ensure consistent food quality, efficient kitchen operations, and adaptability to varying work demands.

What do you mean by rotating?

In the context of a Rotating Schedule Performance Chef, rotating refers to a work schedule where the chef shifts between different days, times, or roles on a regular basis, such as weekly or monthly. This system helps ensure coverage across various hours and prevents burnout by providing varied work periods. It often requires flexibility and adaptability from the employee.

What is a Rotating Schedule Performance Chef?

A Rotating Schedule Performance Chef is a culinary professional who prepares meals for clients, often athletes or performers, following a schedule that changes regularly instead of a standard set shift. Their main focus is to create nutritious, performance-enhancing meals tailored to specific dietary needs and activity schedules. They often work closely with nutritionists, trainers, or medical staff to optimize the health and performance of their clients. This role requires flexibility, culinary expertise, and a thorough understanding of nutrition.
What are the most commonly searched types of Performance Chef jobs in Baton Rouge, LA? The most popular types of Performance Chef jobs in Baton Rouge, LA are:
What are popular job titles related to Rotating Schedule Performance Chef jobs in Baton Rouge, LA? For Rotating Schedule Performance Chef jobs in Baton Rouge, LA, the most frequently searched job titles are:
What cities near Baton Rouge, LA are hiring for Rotating Schedule Performance Chef jobs? Cities near Baton Rouge, LA with the most Rotating Schedule Performance Chef job openings:
Rotating Schedule Performance Chef jobs near you

Executive Chef - Raising Canes River Center

AEG

Baton Rouge, LA • On-site

$68K - $94K/yr

Full-time

Posted 3 days ago

Job description

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.
Executive Chef
Raising Cane's River Center | Baton Rouge, LA
Department: Food & Beverage
Reports To: Director of Food & Beverage
Position Summary
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.
The Executive Chef partners closely with the General Manager, Director of Food & Beverage, Sales/Catering, Operations, and Facility Maintenance to deliver memorable guest experiences, exceed client expectations, and operate at peak efficiency.
Essential Duties & Responsibilities
Culinary Leadership & Venue Execution
  • 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.

Menu Development & Innovation
  • 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.

Financial Performance & Cost Control
  • 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.

Team Leadership, Staffing & Culture
  • 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.

Safety, Sanitation & Compliance
  • 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.

Equipment, Maintenance & Facility Partnership
  • 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.

Collaboration, Client Experience & Community Presence
  • 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.

Other
  • Perform additional duties as assigned to support overall venue operations and special initiatives.

Supervisory Responsibilities
Directly supervises culinary and stewarding staff. Carries out supervisory responsibilities in accordance with company policies and applicable laws, including interviewing, hiring, training, scheduling, performance management, discipline, and issue resolution.
Qualifications
Education & Experience
  • 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.

Licenses/Certifications
  • ServSafe Manager certification (required or ability to obtain within a defined timeframe).
  • Knowledge of HACCP and local health department standards.

Skills & Abilities
  • 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.

Working Conditions & Physical Demands
  • On-site role in a fast-paced event environment; schedule varies based on event calendar.
  • Frequent standing/walking; working in hot/cold kitchen environments; exposure to knives, hot surfaces, steam, and cleaning chemicals.
  • Ability to lift/move up to 50 lbs, bend, reach, and perform repetitive motions throughout shift.
  • Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Equal Opportunity Statement
The Raising Cane's River Center is an Equal Opportunity Employer. We are committed to creating an inclusive environment where all team members can thrive.

About AEG

Sourced by ZipRecruiter

Industry

Recruiting and staffing services

Company size

51 - 200 Employees

Headquarters location

Saint Louis, MO, US

Year founded

1992

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