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

• 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. 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.

• High school diploma or GED is required.
• Ability to train and follow recipes.
• Local Health Department sanitation certificate preferred.
• 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

ADDITIONAL REQUIREMENTS

• 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.

Gaming Permit: N/A