Cook III, Manning's (Caesars New Orleans)

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.

• 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.

• 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, brunois 1/2 onion, carrot brunois, carrot jardinière, tomato concasse, 4 turned potatoes, orange zest, orange segments within in 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 in required. 
• Must have working knowledge of soups, Sauces, meat, Poultry, seafood, dressings, salads and food displays.  

A FEW MORE THINGS:

• 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 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.

GAMING PERMIT:  N/A