Cook III, Manning's (Caesars New Orleans)

About the Role

Manning's Cook III prepares and produces menu items to recipe standards in a quick and efficient manner. Assists Chef on duty in setting up food outlet line and maintaining kitchen areas. Maintains assigned station and equipment in a clean and sanitary condition. All cooks in the kitchens are expected to work together and assist each other as needed with business rushes or demands.

Responsibilities

• Prepare items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts
• Prepares cooks and seasons all food
• Follows all recipe standards
• Ensures 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
• Prepares for a rush period of work without getting behind
• Maintains a clean and safe working environment
• Knows and follows all established sanitation policies as dictated by the written sanitation guidelines
• Shows skills in garde manager, broiler, sauté stations, saucier, and large quantity cooking according to recipe specifications
• Demonstrates Caesars Spotlight 5 behaviors: Initiates Friendly Greeting, Smiles and Makes Eye Contact, Demonstrates Upbeat and Positive Attitude, Checks for Satisfaction, Provides a Warm Farewell

Qualifications

• Must be able to work multiple stations in the kitchen to a proficient level. Cooks must "Test Out" on every station
• Cooks will not be provided a formal training shift to gain proficiency. Instead, if a Cook does not know how to work a particular station, he or she must learn that station on their own during their regular scheduled shift
• Each station will have a series of practical tests/dishes they will be expected to produce in order to pass
• Must be able to produce clarified butter, chopped parsley, chiffonade 1/2 onion, brunoises 1/2 onion, carrot brunoises, carrot jardinière, tomato concassed, 4 turned potatoes, orange zest, orange segments within a 30 minute time frame
• High school diploma or GED required. Degree in Culinary Arts or similar field preferred
• Familiar with all phases of food preparation techniques
• Three years previous experience as a Cook and Pantry is required
• Must have working knowledge of soups, sauces, meat, poultry, seafood, dressings, salads and food displays

Additional Requirements

• Must be able to provide own tools
• Working knowledge and the ability to work in all classifications below a cook III level are required
• Must be able to work any day of the week and any shift
• 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 and handling of food items
• Must be able to work inside a kitchen and on a line during the entire shift
• Must be able to tolerate areas with extreme hot and cold temperatures
• 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 speak, read, write and understand English and be able to conduct conversations with peers in a distinctive and persuasive manner