Kitchen Line Cook - Fry Cook

Emeril's Kitchen Line Cook IIThe 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. How You Will Create the ExtraordinaryPreps, cooks and seasons all food items in an accurate and timely manner.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. It is designed for the development of heightened expertise in the specific areas of the culinary brigade.Meets the attendance guidelines of the job and adheres to regulatory, departmental, and company policies.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. Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipmentMust be able to work any shift to support business levels.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 shiftMust be able tolerate areas with extreme hot and cold temperaturesMust 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 areaMust be able to lift up to 50 poundsMust be able to operate the following kitchen equipment: stoves, grills, fryers, and other utensils in preparing food ordersMust be able to respond to visual and aural cuesMust 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.About UsCaesars 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. 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.We take great pride in living these values – Together We Win, All In On Service and Blaze the Trail – every day. Job InfoJob Identification 87602Job Category Food and Beverage & CulinaryJob Schedule Full timeLocations Caesars New Orleans (On-site)