Line Cook II

1d1 day ago

Caesars Entertainment

New Orleans, US · Full-time

About this role

The Line Cook II at Emeril’s Kitchen is responsible for producing menu items according to established recipe standards in a quick and efficient manner. The Cook II will assist the Chef on duty with setting up the food outlet line and maintaining all kitchen areas.

Preps, cooks and seasons all food items in an accurate and timely manner while following all recipe standards. Prepares soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts with consistent quality and presentation.

Shows skills in garde manger, broiler, saucier and large quantity cooking. Maintains assigned station and equipment in a clean and sanitary condition while working collaboratively with other cooks during busy periods.

Must have general working knowledge of Production, Butchering, Grill/Broiler/Sauté, Fry and Garde Manger stations. Adapts to fast-paced changing work environments without losing focus on job demands.

Requirements

High school diploma or GED is required.
1-3 years minimum of previous culinary experience.
Ability to train and follow recipes.
Familiar with all phases of food preparation techniques.
Must have some working knowledge of Breakfast Items, Soups, Sauces, Meat, Poultry, Seafood, Dressings, Desserts and Salads.
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.

Responsibilities

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.
Prepares items such as soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts.
Filters deep fryers if needed and directed by Sous Chefs.
Controls food production to include proper cooking methods, cooking time and temperature.
Ensures freshness of food and ingredients by checking for quality and monitoring stock rotation.
Inspects and cleans food preparation areas to ensure safety and sanitary food-handling practices.
Works any Cook I and Cook II station as deemed by Sous Chefs.