Executive Chef, Nobu

2 months ago

New Orleans, Louisiana, United States Caesars New Orleans Full time

About Us

Caesars New Orleans is a world-class hospitality destination that prides itself on delivering exceptional experiences for our guests. We are a dynamic and fast-paced organization that is committed to attracting and retaining the best talent in the industry.

Job Summary

The Intermediate Cook at Nobu is a key member of our culinary team, responsible for preparing and presenting high-quality dishes to our discerning guests. As an Intermediate Cook, you will be responsible for food preparation, side-work, and ensuring that our guests have a superior dining experience.

Essential Job Functions

  • Set up a workstation according to kitchen guidelines and maintain a clean and sanitary work environment.
  • Prepare, season, finish, and garnish designated recipes/menu items as assigned in accordance with established recipes and guidelines.
  • Read tickets and prepare food items accordingly with 100% accuracy.
  • Maintain quality standards set forth by management and report any inconsistencies as necessary.
  • Inspect all refrigeration and dry storage for proper temperature, handling, and rotation of products.
  • Wrap, label, and date all food products in accordance with health department standards.
  • Work to maintain a clean and sanitary work environment in accordance with health department guidelines.
  • Handle food items to minimize waste and maintain health code standards.
  • Operate kitchen equipment in a safe and sanitary manner with complete understanding of how the equipment works.
  • Work a station independently and efficiently with little or no assistance during regular business volumes.
  • Takes part in pre-service duties and applicable closing duties.
  • Demonstrate a passion for details and a willingness to learn.
  • Uphold service preparation and culinary standards to ensure a memorable guest experience.
  • Prepare special requests as necessary to ensure guest satisfaction.
  • Assist in the training of new employees as requested.
  • Complete special assignments for upper management as requested.

Qualifications

  • High School diploma or equivalent preferred.
  • At least two years of prep or line cook experience in a similar professional kitchen environment.
  • Remaining calm in a hectic, fast-paced atmosphere.
  • Demonstrating a high level of organization, attention-to-detail, and a sense-of-urgency.
  • Displaying a positive and outwardly friendly attitude toward guests.

Physical, Mental, and Environmental Demands

  • Loud, fast-paced environment, multiple tasks to be handled under time constraint.
  • Must be able to handle a heavy business volume in a timely manner.
  • Must be neat and clean in appearance and physically fit to perform the duties required.
  • Ability to move throughout the outlet (standing, walking, kneeling, bending) for extended periods of time.
  • Ability to make repeating movements of the arms, hands, and wrists.
  • Ability to express or exchange ideas verbally and perceive sound by ear.
  • Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
  • Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 100 pounds.
  • Ability to turn or twist body parts in a circular motion.
  • Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.

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