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 on time, following recipe standards so every order meets specifications. The role prepares a range of items, including soups, salads, appetizers, sandwiches, entrees, breakfast items, and desserts, and uses skills in garde manger, broiler, saucier, and large-quantity cooking. The Cook II may filter deep fryers when directed by Sous Chefs and must be familiar with all phases of food preparation. This is a mid-level culinary role focused on developing greater expertise in specific areas of the culinary brigade. The Cook II needs general working knowledge of kitchen production, butchering, grill/broiler/sauté, fry, and garde manger/pantry stations, and must be able to work Cook I and Cook II stations as assigned by Sous Chefs. The role requires adapting to a fast-paced, changing environment while maintaining focus on job demands. The Cook II controls food production through proper cooking methods, times, and temperatures, and ensures sanitation and appropriate handling and storage of prepared foods and leftovers. The role maintains ingredient freshness and stock rotation, keeps assigned stations and equipment clean and sanitary, and inspects and cleans food preparation and serving areas in accordance with safe food-handling practices. It also requires meeting attendance guidelines and following regulatory, departmental, and company policies.

Requirements

High school diploma or GED.
Ability to train and follow recipes.
At least 1 year of previous culinary experience; the posting states 1–3 years minimum.
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 all classifications below Cook II level.
Knowledge of kitchen sanitation and kitchen equipment operation and maintenance.
Ability to work any shift to support business levels.
Ability to get along with coworkers and work as a team.
Ability to adapt to a fast-paced and changing work environment.
Ability to move large, heavy objects up to 100 pounds and lift up to 50 pounds.
Manual dexterity to use kitchen utensils such as knives, spatulas, and food tongs, and to handle food items.
Ability to work inside a kitchen and on a line for the entire shift, tolerate extreme hot and cold temperatures, and stand for long periods throughout the shift.
Ability to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning the work area.
Ability to operate stoves, grills, fryers, and other utensils used in preparing food orders.
Ability to respond to visual and aural cues.
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.
Follow recipe standards to ensure consistent orders.
Prepare soups, salads, appetizers, sandwiches, entrees, breakfast items, and desserts.
Use skills in garde manger, broiler, saucier, and large-quantity cooking according to recipe specifications.
Filter deep fryers when needed and directed by Sous Chefs.
Control food production, including cooking methods, cooking times and temperatures, sanitation, and handling and storage of prepared foods and leftovers.
Check ingredient quality and freshness, track old and new items, and monitor stock rotation.
Maintain assigned stations and equipment in a 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.
Work at any Cook I or Cook II station as assigned by Sous Chefs.
Meet attendance guidelines and follow regulatory, departmental, and company policies.