Line Cook II, Bobby's Burgers (Caesars New Orleans)

JOIN A TEAM THAT GOES ALL-IN ON YOU

Caesars New Orleans Casino & Hotel is a destination property in the heart of the city, we are continually striving to attract the best talent to deliver extraordinary experiences for our guests. Are you ready to join a team that embraces a family culture, blazes the trail, and commits to delivering Family-Style Service at every turn? We want you to become an integral part of our vision to create spectacular worlds that immerse, inspire, and connect you. Become a part of our winning team and bring your fun spirit along with you!  

BENEFITS: Caesars New Orleans is proud to offer our team members a professional, fun, and welcoming atmosphere.  Our team members also enjoy exclusive benefits, such as:

• FREE Downtown Team Member Parking
• Discounted Monthly Bus Passes
• Free Team Member Assistance Program
• Team Member Discounted Hotel Room Rates
• Fun and Free Team Member Events
• Discount Program within Caesars Partner Network
• Tuition & Student Loan Debt Repayment Assistance
• First Time Homebuyer Program
• Child Care Assistance Program
• 401k Matching

JOB SUMMARY: We are looking for extraordinary Culinary Cooks for our new development! The Culinary Cook III will assist the Chef on duty in setting up assigned kitchen outlet, maintain kitchen areas, and act as a mentor to other line cooks.  Team members in the kitchen are expected to collaborate and work together to assist each other as needed with business rushes or demands.

MORE SPECIFICALLY YOU WILL:

• Create a welcoming and exciting atmosphere for a memorable fine dining experience
• Prepare and cook foods to the specifications of the Chef and based on customer’s request
• Ensure that presentation meet expectation and leave a positive lasting impression
• Follow all recipe standards ensuring consistency in each order meet recipe specifications
• Prepare items such as but not limited to soups, sauces, salads, appetizers, sandwiches, entrees, breakfast items and desserts. 
• Be proficient in areas of the kitchen such as production, butchering, grill, broiler, sauté, fry and garde manger / pantry stations.
• Controls food production to include proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods
• Maintain assigned station and equipment in a clean and sanitary condition which includes common areas such as walk in coolers and freezers. 
• Be able to adapt to fast paced and changing work environment without losing focus on job demands.
• Maintain a clean and safe working environment by following all established sanitation policies. Serve Safe Certification or the equivalent is preferred.
• Meet the attendance guidelines of the job and adheres to regulatory, departmental, and company policies.
• Comply with company regulations, policies, and procedures.
• Act as a role model to other employees and always present oneself as a credit to the Company and encourages others to do the same.
• Perform all other related and compatible duties as assigned.

QUALIFICATIONS:

• Must be at least 21 years of age or older. High school diploma or GED required. 
• 3-4 years minimum of previous culinary experience as a Prep/Production Cook or Fast Food Cook.
• Serve Safe Certification or equivalent preferred.
• Must have some working knowledge of Soups, Sauces, Meat, Poultry, Seafood, Dressings, Desserts and Salads.  All of these with an eye for presentation and display.
• Working knowledge and the ability to work in all classifications below a cook III level are required. 
• Ability to train and follow recipes.
• Familiar with many phases of food preparation techniques. 
• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
• Must be able to work any shift to support business levels. 
• Must be able to get along with co-workers and work as a team.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

• Mobility and dexterity to move large, heavy objects up to 100 pounds.
• Manual dexterity to include using kitchen utensils such as knives, spatulas, food tongs, etc and handling of food items.
• Must be able to work inside a kitchen and on a line during the entire shift
• Must be able tolerate areas with extreme hot and cold temperatures
• Must stand for long periods of time and work throughout entire shift.
• Must be able to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work area
• Must be able to lift up to 50 pounds
• Must be able to operate th