Job Description

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. Responsibilities include maintaining an assigned station and ensuring all equipment is kept clean and sanitary, including common areas such as walk‑in coolers and freezers. All cooks are expected to work collaboratively and assist one another as needed during busy periods or high‑demand times.

• 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.

• Prepare items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts.

• Shows skills in grade manager, broiler, saucier and large quantity cooking according to recipe specifications.

• Filters Deep fryers if needed and directed by Sous Chefs.

• Familiar with all phases of food preparation techniques.

• Adheres to kitchen maintenance and sanitation programs and policies based on Serve Safe Certification practices.

• Controls food production to include: proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods and leftovers.

• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and monitoring the rotation of stock.

• Maintains assigned station and equipment in a clean and sanitary condition while maintaining a safe working environment.

• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safety and sanitary food-handling practices.

• Must have general working knowledge of most areas of the kitchen. This includes but is not limited to; Production, Butchering, Grill/ Broiler/ Sauté, Fry and Garde Manger / Pantry stations. This role is for a mid-level skill set culinarian. It is designed for the development of heightened expertise in the specific areas of the culinary brigade.

• Able to work any Cook I and Cook II station as deemed by Sous Chefs.

• Must be able to adapt to fast paced and changing work environment without losing focus on job demands.

• Meets the attendance guidelines of the job and adheres to regulatory, departmental, and company policies.

• High school diploma or GED is required.
• Ability to train and follow recipes.
• Local Health Department sanitation certificate preferred.
• Familiar with all phases of food preparation techniques.
• 1-3 years minimum of previous culinary experience.
• Must have some working knowledge of Breakfast Items, 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 have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
• 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

ADDITIONAL REQUIREMENTS

• Mobility and dexterity to move large, heavy objects up to 100 pounds.
• Manual dexterity to include using kitchen utensils such as knives, spatulas, food tongs, etc 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 stand for long periods of time and work throughout entire shift.
• Must be able to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work area
• 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 work at a fast pace and in stressful situations.
• 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 LICENSE: N/A

Caesars New Orleans Casino & Hotel earned recognition as a City Business “Best Places to Work” honoree and was named “#1 Large Employer” in the New Orleans area by the “Times-Picayune” Top Workplaces program. A destination property in the heart of the city, we are continually striving to attract the best talent to provide exceptional experiences for our guests.

Caesars New Orleans Casino is a Caesars Entertainment company. Our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world's most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars®, Harrah's®, Horseshoe® and Eldorado® brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework.

Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values – Together We Win, All In On Service and Blaze the Trail – every day. Our mission, “Create the Extraordinary”. Our vision, “Create spectacular worlds. That immerse, inspire and connect you. We don’t perform magic; we create it with excellence. #WeAreCaesars”. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.