Line Cook II, Emeril's Kitchen; Caesars Orleans

WE ARE CAESARS

At Caesars Entertainment, our Mission, Vision & Values reflect our unique purpose, providing people with possibilities and places to have fun. Our Mission, Vision & Values represent a unifying and inspiring way forward, and all Team Members are expected to uphold them.

• Our Mission: “Create the Extraordinary”
• Our Vision: “We create spectacular worlds that immerse, inspire and connect you. We don’t perform magic; we create it with excellence.”
• Our Values: “Blaze the Trail, Together We Win, All-In on Service”

At Caesars Entertainment, our Mission, Vision & Values reflect our unique purpose, providing people with possibilities and places to have fun. Our Mission, Vision & Values represent a unifying and inspiring way forward, and all Team Members are expected to uphold them.

Our corporate social responsibility framework, People Planet Play, represents our continuous dedication to enhancing economic development, uplifting the wellbeing of our Team Members and their families, and making positive contributions to the communities we operate in.

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. Other responsibilities may include, but are not limited to:

• 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…