Cook II, Emeril's Brasserie (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

ESSENTIAL JOB FUNCTIONS:

• Preps, cooks and seasons all food items in an accurate and timely manner.
• Follows all recipe standards ensuring each order sent out is consistent with recipe specifications.
• Prepare items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts.
• Shows skills in grade manager, broiler, saucier and large quantity cooking according to recipe specifications.
• Filters Deep fryers if needed and directed by Sous Chefs.
• Familiar with all phases of food preparation techniques.
• Adheres to kitchen maintenance and sanitation programs and policies based on Serve Safe Certification practices.
• Controls food production to include: proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods and leftovers.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and monitoring the rotation of stock.
• Maintains assigned station and equipment in a clean and sanitary condition while maintaining a safe working environment.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safety and sanitary food-handling practices.
• Must have general working knowledge of most areas of the kitchen. This includes but is not limited to; Production, Butchering, Grill/ Broiler/ Sauté, Fry and Garde Manger / Pantry stations. This role is for a mid-level skill set culinarian. It is designed for the development of heightened expertise in the specific areas of the culinary brigade.
• Able to work any Cook I and Cook II station as deemed by Sous Chefs.
• Must be able to adapt to fast paced and changing work environment without losing focus on job demands.
• Meets the attendance guidelines of the job and adheres to regulatory, departmental, and company policies.
• Demonstrates Caesars Spotlight 4 service standards: Initiates Friendly Greeting, Smiles and Makes Eye Contact, Demonstrates Upbeat and Positive Attitude, Checks for Satisfaction, Provides a Warm Farewell.

QUALIFICATIONS:

• Must be at least 21 years old or older
• High school diploma or GED is required.
• Ability to train and follow recipes.
• Local Health Department sanitation certificate preferred.
• Familiar with all phases of food preparation techniques.
• 1-3 years minimum of previous culinary experience.
• 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 II level are required.
• 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 rotat