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

Caesars Entertainment•New Orleans, LA

9d•Onsite

About The Position

The Line Cook II at Emeril’s Kitchen is responsible for producing menu items according to established recipe standards in a quick and efficient manner. The Cook II will assist the Chef on duty with setting up the food outlet line and maintaining all kitchen areas. Responsibilities include maintaining an assigned station and ensuring all equipment is kept clean and sanitary, including common areas such as walk‑in coolers and freezers. All cooks are expected to work collaboratively and assist one another as needed during busy periods or high‑demand times. 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.

Requirements

High school diploma or GED is required.
Ability to train and follow recipes.
Familiar with all phases of food preparation techniques.
1-3 years minimum of previous culinary experience.
Must have some working knowledge of Breakfast Items, 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
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 the following kitchen equipment: stoves, grills, fryers, and other utensils in preparing food orders
Must be able to respond to visual and aural cues
Must be able to work at a fast pace and in stressful situations.
Must be able to speak, read, write and understand English and be able to conduct conversations with peers in a distinctive and persuasive manner.

Nice To Haves

Local Health Department sanitation certificate preferred.

Responsibilities

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.