Line Cook I, 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

Bam! Emeril Lagasse’s first French-inspired restaurant concept—Emeril’s Brasserie will bring the signature Creole flavors he is famous for, to classic French-inspired dishes. The restaurant will encompass full-service breakfast, lunch and dinner dining options, delicious cocktails, as well as a fast-casual coffee shop and bakery called Petite Brasserie.

JOB SUMMARY: The Culinary Cooks prepare and produce menu items to recipe standards in a quick and efficient manner. The Cook II & III will be responsible for preparing and producing menu items to recipe standards in a quick and efficient manner. Assist Chef on duty in setting up food outlet line and maintaining kitchen areas. Maintain assigned station and equipment in a clean and sanitary condition which includes common areas such as walk in coolers and freezers. All cooks in the kitchens are expected to work together and assist each other as needed with business rushes or demands. Other responsibilities may include but are not limited to:

BENEFITS: Harrah’s New Orleans is proud to offer our Krewe a professional, fun, and welcoming atmosphere. Our employees also enjoy exclusive benefits, such as:

• FREE Employee Parking
• Discounted Bus Passes
• Free Employee Assistance Program
• Employee Discount Program on Hotel Rooms
• Fun and Free Employee Events

PAY RATE: $14.50 hourly (Full-Time & Part-Time available)

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 Harrah’s Spotlight 4 service standards: Initiates Friendly Greeting, Smiles and Makes Eye Contact, Demonstrates Upbeat and Positive Attitude, Checks for Satisfaction, Provides a Warm