Cook II, Emeril's Kitchen (Caesars New Orleans)

Caesars Entertainment•New Orleans, LA

About The Position

The Cook II prepares, cooks, and seasons food accurately and promptly, following recipe standards so that every order is consistent with specifications. The role prepares a broad range of foods, including soups, salads, appetizers, sandwiches, entrees, breakfast items, and desserts. It requires working knowledge of most kitchen areas and the ability to work Cook I and Cook II stations as assigned by Sous Chefs. This mid-level culinary role supports the development of greater expertise in specific areas of the culinary brigade and adapts to a fast-paced, changing work environment while maintaining focus on job demands. The Cook II controls food production through proper cooking methods, times, and temperatures, and ensures prepared food and leftovers are handled and stored safely. The role monitors ingredient quality and stock rotation, maintains a clean and sanitary station and equipment, and follows kitchen maintenance and sanitation policies based on Serve Safe practices. The Cook II must meet attendance expectations and comply with regulatory, departmental, and company policies.

Requirements

High school diploma or GED.
1–3 years of previous culinary experience.
Ability to train and follow recipes.
Familiarity with all phases of food preparation techniques.
Working knowledge of breakfast items, soups, sauces, meat, poultry, seafood, dressings, desserts, and salads, with attention to presentation and display.
Working knowledge and ability to work in classifications below Cook II level.
Knowledge of kitchen sanitation and the operation and maintenance of kitchen equipment.
Ability to work any shift to support business levels.
Ability to work at a fast pace and in stressful situations.
Ability to speak, read, write, and understand English and conduct conversations with peers in a distinctive and persuasive manner.

Nice To Haves

Local Health Department sanitation certificate preferred.

Responsibilities

Prepare, cook, and season food items accurately and in a timely manner according to recipe specifications.
Prepare a range of items, including soups, salads, appetizers, sandwiches, entrees, breakfast items, and desserts.
Work across kitchen areas and Cook I and Cook II stations as assigned by Sous Chefs.
Use proper cooking methods, times, and temperatures, and ensure safe handling and storage of prepared foods and leftovers.
Check food and ingredient quality, track old and new items, and monitor stock rotation to ensure freshness.
Filter deep fryers when needed and directed by Sous Chefs.
Maintain assigned stations and equipment in clean and sanitary condition and maintain a safe working environment.
Inspect and clean food preparation equipment, work surfaces, and serving areas to ensure safe and sanitary food-handling practices.
Follow kitchen maintenance and sanitation programs and policies based on Serve Safe practices.
Meet attendance guidelines and comply with regulatory, departmental, and company policies.
Work as a team and maintain effective relationships with coworkers.