Cook III, Banquets (Caesars New Orleans)

Job description

The Banquet Cook III prepares and produces menu items to recipe standards in a quick and efficient manner.

Responsibilities

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. Prepares cooks and seasons all foods to recipe specs. Maintains a clean and safe working environment. Shows skills in Garde manger, 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

Qualifications

Must be at least 21 years old to work in a casino hotel High school diploma or GED required. Familiar with all phases of food preparation techniques. Local Health Department sanitation certificate. 2 year prior experience as Prep Cook or Fast Food Cook.

Additional Requirements

Mobility and dexterity to move large, heavy objects up to 100 pounds. Manual dexterity to include using kitchen utensils and handling of food items.

GAMING PERMIT

N/A