Cook III, Nina's Creole Cottage (Caesars New Orleans)

The Cook III will be responsible for preparing and producing menu items to recipe standards in a quick and efficient manner.  

 

•    Preps, cooks and seasons all food items.
•    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.  
•    Follows all recipe standards ensuring each order sent out is consistent with recipe specifications.  
•    Controls food production to include:  proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods and leftovers.  
•    Must be able to adapt to fast paced and changing work environment without losing focus on job demands.
•    Maintains a clean and safe working environment.  
•    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.
•    Knows and follows all established sanitation policies. Serve Safe Certification or the equivalent is preferred. 
•    Must be proficient in working all areas of the kitchen. This includes but is not limited to; Production, Butchering, Grill/ Broiler/ Sauté, Fry and Garde Manger / Pantry stations.
•    Meets the attendance guidelines of the job and adheres to regulatory, departmental, and company policies.
•    Demonstrates Caesars Spotlight 4 service standards:  Initiates Friendly Greeting, Smiles and Makes Eye Contact, Demonstrates Upbeat and Positive Attitude, Checks for Satisfaction, Provides a Warm Farewell.
 

•    High school diploma or GED required.  
•    Familiar with all phases of food preparation techniques.  
•    Local Health Department sanitation certificate.  
•    3-4 years minimum of previous culinary experience as a Prep/Production Cook or Fast Food Cook.
•    Serve Safe Certification or equivalent preferred.
•    Must have some working knowledge of Soups, Sauces, Meat, Poultry, Seafood, Dressings, Desserts and Salads.  All of these with an eye for presentation and display.
•    Proficiency in the following: Production, Butchering, Grill/ Broiler/ Sauté, Fry and Gard Manger / Pantry stations.
•    Working knowledge and the ability to work in all classifications below a cook III level are required.  
•    Ability to train and follow recipes.
•    Familiar with many phases of food preparation techniques.  
•    Must be able to provide own tools preferred.
•    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.
•    Ability to read, write and speak in English

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