Cook III, Steakhouse (Caesars New Orleans)

Caesars Entertainment•New Orleans, LA

6d•Onsite

About The Position

The Steakhouse Cook III prepares and produces menu items to recipe standards quickly and efficiently. The role assists the Chef on duty with setting up the food outlet line and maintaining kitchen areas. The Cook III maintains an assigned station and equipment in clean, sanitary condition, including shared areas such as walk-in coolers and freezers. Cooks work together and assist one another during business rushes or as needed. This is a mid-level culinary role intended to develop heightened expertise in specific areas of the culinary brigade. The Cook III must have general working knowledge of most kitchen areas, including production, butchering, grill, broiler, sauté, fry, and garde manger/pantry stations, and be able to work any Cook I or Cook II station as directed by Sous Chefs. The position requires adapting to a fast-paced, changing work environment while maintaining focus on job demands and meeting attendance, regulatory, departmental, and company policies. The Cook III also demonstrates Caesars Spotlight 4 service standards: initiating a friendly greeting, smiling and making eye contact, demonstrating an upbeat and positive attitude, checking for satisfaction, and providing a warm farewell.

Requirements

Must be at least 21 years old to work in a casino.
High school diploma or GED required.
At least 1 year of culinary experience; the posting specifies 1–3 years minimum.
Ability to train and follow recipes.
Familiarity with all phases of food preparation techniques.
Working knowledge of soups, sauces, meat, poultry, seafood, dressings, desserts, and salads, with attention to presentation and display.
Working knowledge of kitchen sanitation and the operation and maintenance of kitchen equipment.
Working knowledge and ability to work in all classifications below a Cook II level.
Ability to work any shift to support business levels.
Ability to work well with co-workers and as part of a team.
Ability to speak, read, write, and understand English and conduct conversations with peers in a distinctive and persuasive manner.
Mobility and dexterity to move large, heavy objects up to 100 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.
Ability to tolerate areas with extreme hot and cold temperatures.
Ability to stand for long periods and work throughout the entire shift.
Ability to bend, stoop, reach, crouch, kneel, push, and pull while rotating stock and cleaning the work area.
Ability to lift up to 50 pounds.
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.

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 every order is consistent with recipe specifications.
Prepare soups, salads, appetizers, sandwiches, entrees, breakfast items, desserts, and other menu items.
Demonstrate skills in garde manger, broiler, saucier, and large-quantity cooking according to recipe specifications.
Filter deep fryers when needed and directed by Sous Chefs.
Assist the Chef on duty with setting up the food outlet line and maintaining kitchen areas.
Maintain assigned stations and equipment in clean and sanitary condition, including common areas such as walk-in coolers and freezers.
Follow kitchen maintenance and sanitation programs and policies based on Serve Safe Certification practices.
Control food production by using proper cooking methods, times, and temperatures, and ensuring sanitation and appropriate handling and storage of prepared foods and leftovers.
Check food and ingredient quality, monitor freshness, track old and new items, and rotate stock.
Inspect and clean food preparation equipment, work surfaces, and serving areas to ensure safe and sanitary food-handling practices.
Work across kitchen areas and Cook I and Cook II stations as directed by Sous Chefs.
Assist fellow cooks during business rushes or other demands.
Meet attendance guidelines and comply with regulatory, departmental, and company policies.
Demonstrate Caesars Spotlight 4 service standards: initiate a friendly greeting, smile and make eye contact, maintain an upbeat and positive attitude, check for satisfaction, and provide a warm farewell.