Cook III, Steakhouse (Caesars New Orleans)

Caesars Entertainment•New Orleans, LA

7d•Onsite

About The Position

The Steakhouse Cook III prepares and produces menu items to recipe standards in a quick and efficient manner. The role assists the Chef on duty with setting up the food outlet line and maintaining kitchen areas. The Cook III keeps their assigned station and equipment clean and sanitary, including shared areas such as walk-in coolers and freezers. Cooks work together and assist one another during business rushes or other demands. This is a mid-level culinary role intended to develop heightened expertise in specific areas of the culinary brigade. The position requires general working knowledge of most kitchen areas and the ability to work Cook I and Cook II stations as assigned by Sous Chefs. The Cook III must adapt to a fast-paced, changing environment while maintaining focus on job demands and meeting attendance, regulatory, departmental, and company policies. Caesars New Orleans Casino & Hotel is a destination property in the heart of New Orleans and part of Caesars Entertainment. The company describes its commitment to Team Members, suppliers, communities, and the environment through its PEOPLE PLANET PLAY framework, and identifies its values as Together We Win, All In On Service, and Blaze the Trail.

Requirements

Must be at least 21 years old to work in a casino.
High school diploma or GED required.
Ability to train and follow recipes.
Familiarity with all phases of food preparation techniques.
At least 1–3 years of previous culinary experience.
Working knowledge of 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 a Cook II level.
Knowledge of kitchen sanitation and the operation and maintenance of kitchen equipment.
Must be able to work any shift to support business levels.
Ability to get along with coworkers and work as a team.
Mobility and dexterity to move large, heavy objects weighing 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 to prepare food orders.
Ability to respond to visual and aural cues.
Ability to work at a fast pace and in stressful situations.
Must be able 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 so each order is consistent with recipe specifications.
Prepare a range of items, including soups, salads, appetizers, sandwiches, entrees, breakfast items, and desserts.
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.
Apply food preparation techniques across kitchen areas.
Follow kitchen maintenance and sanitation programs and policies based on Serve Safe Certification practices.
Control food production, including cooking methods, cooking time and temperature, sanitation, and the handling and storage of prepared foods and leftovers.
Check the quality and freshness of food and ingredients, track old and new items, and monitor stock rotation.
Maintain the assigned station 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.
Maintain working knowledge of kitchen areas, including production, butchering, grill/broiler/sauté, fry, and garde manger/pantry stations.
Work any Cook I or Cook II station as assigned by Sous Chefs.
Adapt to a fast-paced and changing work environment while maintaining focus on job 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, demonstrate an upbeat and positive attitude, check for satisfaction, and provide a warm farewell.
Assist the Chef on duty with setting up the food outlet line and maintaining kitchen areas.
Work cooperatively with other cooks and assist as needed during business rushes or other demands.