Cook II, Manning's Sports Bar - Full Time (Harrah's Casino)

  • Caesars Entertainment
  • New Orleans, Louisiana
  • Jan 30, 2024
Full time

Job Description

Harrah's New Orleans Casino & Hotel, a Caesars Entertainment company, earned recognition by The Time-Picayune and The New Orleans Advocate as one of the Top Workplaces for 2022 in the Greater New Orleans. As a destination property in the heart of the city, Harrah's New Orleans is looking for fun, professional, and responsible Krewe Members who love delivering extraordinary services to our guests. If you enjoy working in a fun and fast-paced environment, we may have a career opportunity for youBENEFITS: Harrah's New Orleans is proud to offer our Krewe a professional, fun, and welcoming atmosphere. Our employees also enjoy exclusive benefits, such as: FREE Employee Parking Discounted Bus Passes Free Employee Assistance Program Employee Discount Program on Hotel Rooms Fun and Free Employee EventsJOB SUMMARY: 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. 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 manger, broiler, saut stations and saucier, according to recipe specifications. Demonstrates Harrah's Spotlight 5 behaviors: Initiates Friendly Greeting, Smiles and Makes Eye Contact, Demonstrates Upbeat and Positive Attitude, Checks for Satisfaction, Provides a Warm Farewell.Qualifications:Written Test Qualifications Pass a basic written sanitation test of 20 questions with an 80% success. This test will be based on the sanitation policy that the kitchens are currently followingPractical Test Qualifications All Cook II must Able to work multiple stations in the kitchen in a proficient level. Cooks may receive a scheduled formal training on a particular station but may not be provided a formal training on every station, 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. All cook II's must have good basic knife skills. A proficiency test on basic knife handling, slicing and chopping will be performed. This will be graded by a chef following a standard series of exercises. High school diploma or GED required. Degree in Culinary Arts or similar field preferred. Familiar with all phases of food preparation techniques. Two 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. Must be able to provide own tools. Working knowledge and the ability to work in all classifications below a cook II 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.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: 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 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.