Cook II, Bobby's Burgers (Caesars New Orleans)

The Cook II position will prepare food, including hot entrees, to specifications in an accurate and timely manner to provide guests with a quality product. Provide general supervision to kitchen staff in order to ensure food quality, presentation and service standards and are met and surpassed.

• Deliver internal and external guest service to Caesars standards.
• Reads food orders from computer printouts, and prepares food items according to established menu plans.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.
• Observes and enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• Provide general supervision to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to.
• Maintain control of the kitchen to ensure staffing levels are appropriate based on business volumes.
• Uses and maintains all assigned areas and equipment in a sanitary, safe and effective manner.
• Coordinates and communicates on orders with dining room staff.
• Prepares all food items accurately in a timely manner. 
• Completes all assigned prep items as written on prep sheet. 

• Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
• Demonstrated understanding and knowledge of the application of sanitation procedures.
• These skills and abilities are typically acquired through at least 3-year’s experience directly related to the accountabilities specified.
• 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.
• Working knowledge and the ability to work in all classifications below a Cook II level are required. 
• 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.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: 

• Ability understand and respond to written order, recipes and directs in English.          
• Ability to correctly lift and transport objects weighing up to 50 lbs.
• Ability to work a minimum of 8 hours with appropriate mobility and endurance.
• Ability to work flexible time periods as required of a cook in a resort environment.
• Ability to recognize different cooking oils and their cooking temperatures.
• Ability to use knives, other hand-held instruments and other food preparation equipment.
• Must have a sense of urgency to serve customers properly.
• Must have documented skills and competencies in preparing eggs, meats, batters, potatoes; blanching, steaming, sautéing; pasta and rice cookery; and preparing salads, sandwiches, cold appetizers and garnishments.
• Ability to portion, prepare and present meat, poultry and fish entrees, pastas, vegetables, pan sauces and butter sauces.
• This list of essential functions, other duties, mental and physical demands, requirements and licenses is not meant to be exhaustive.

GAMING PERMIT:  N/A