Home › Companies › Edmn Fa Us2 Oraclecloud Com CX 1 › Cook II, Nina's Creole Cottage (Caesars New Orleans)
Cook II, Nina's Creole Cottage (Caesars New Orleans)
Edmn Fa Us2 Oraclecloud Com CX 1 · New Orleans, LA, United States; Caesars New Orleans · On Site · Active · Oracle Recruiting Cloud / Fusion HCM
Job facts
| Field | Value |
|---|---|
| Company | Edmn Fa Us2 Oraclecloud Com CX 1 |
| Title | Cook II, Nina's Creole Cottage (Caesars New Orleans) |
| Normalized title | - |
| Department / team | Food and Beverage & Culinary |
| Location | New Orleans, LA, United States |
| Work model | On Site |
| Employment type | - |
| Salary | - |
| Status | active |
| ATS provider | Oracle Recruiting Cloud / Fusion HCM |
| Posted / first seen | 2026-06-02 / 2026-06-03 |
| Changed / last seen | 2026-06-06 / 2026-06-06 |
Related slices
| Page | What it contains | Open |
|---|---|---|
| Company jobs | Active postings from Edmn Fa Us2 Oraclecloud Com CX 1. | Open |
| Company breakdowns | Role, location, ATS, and work model facets for this company. | Open |
| ATS provider jobs | Active postings observed through Oracle Recruiting Cloud / Fusion HCM. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in New Orleans. | Open |
| Department jobs | Active postings in Food and Beverage & Culinary. | Open |
| Work model jobs | Active On Site postings. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | Edmn Fa Us2 Oraclecloud Com CX 1 |
| Source | 010453b6-b197-40bb-ac15-ee004fbdc341 |
| ATS provider | Oracle Recruiting Cloud / Fusion HCM |
Description
Description
We are looking for extraordinary Culinary Cooks for our new development! The Culinary Cook II prepares and produces menu items to recipe standards in a quick and efficient manner. The Cook II will be responsible for preparing and producing menu items to recipe standards in a quick and efficient manner. Assist Chef on duty in setting up food outlet line and maintaining kitchen areas. Maintain assigned station and equipment in a clean and sanitary condition which includes common areas such as walk in coolers and freezers. All cooks in the kitchens are expected to work together and assist each other as needed with business rushes or demands.
Responsibilities
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. Demonstrates Caesars Spotlight 4 service standards: 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 or older 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 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. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:
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 PERMIT: N/A
Company
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.
Full job record
| Job ID | f5124c0a1d7658e1a54d1385f5b1e8146c055489 |
| Org ID | 40e51c25-36c8-4c2d-998a-780f5164ab5e |
| Source ID | 010453b6-b197-40bb-ac15-ee004fbdc341 |
| Board ID | 010453b6-b197-40bb-ac15-ee004fbdc341 |
| Provider | oracle_hcm |
| Provider Job Key | 85200 |
| Title | Cook II, Nina's Creole Cottage (Caesars New Orleans) |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | New Orleans, LA, United States; Caesars New Orleans |
| Department | Food and Beverage & Culinary |
| Team | — |
| Employment Type | — |
| Workplace Type | on_site |
| Remote Policy | — |
| Country | United States |
| Region | LA |
| City | New Orleans |
| Salary Raw | Description We are looking for extraordinary Culinary Cooks for our new development! The Culinary Cook II prepares and produces menu items to recipe standards in a quick and efficient manner. The Cook II will be responsible for preparing and producing menu items to recipe standards in a quick and efficient manner. Assist Chef on duty in setting up food outlet line and maintaining kitchen areas. Maintain assigned station and equipment in a clean and sanitary condition which includes common areas such as walk in coolers and freezers. All cooks in the kitchens are expected to work together and assist each other as needed with business rushes or demands. Responsibilities 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. Demonstrates Caesars Spotlight 4 service standards: 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 or older 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 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. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: 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 PERMIT: N/A Company 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. |
| Salary Min | — |
| Salary Max | — |
| Salary Currency | — |
| Salary Period | day |
| Source URL | https://edmn.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1/job/85200 |
| Apply URL | https://edmn.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1/job/85200 |
| First Seen At | 2026-06-03 10:57:41Z |
| Last Seen At | 2026-06-06 18:43:45Z |
| Last Checked At | 2026-06-06 18:43:45Z |
| Last Changed At | 2026-06-06 11:25:13Z |
| Inactive At | — |
| Source Posted At | 2026-06-02 00:00:00Z |
| Source Updated At | — |
| Raw Payload Uri | s3://job-postings-prod-raw-590183727216/raw/provider=oracle_hcm/board=edmn.fa.us2.oraclecloud.com|CX_1/date=2026-06-06/2026-06-06T18-42-19-083Z-5feeb8dbbffc57b5349fc7bdf1197885c1fc329f17e7dcd8463facb68822552e.json |
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All of these with an eye for presentation and display.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Working knowledge and the ability to work in all classifications below a cook II level are required. </li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to work any shift to support business levels. </li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to get along with co-workers and work as a team.</li></ul><p style=\"-webkit-text-stroke-width: 0px; background-color: rgb(251, 249, 248); color: rgb(22, 21, 19); font-family: "Oracle Sans", -apple-system, BlinkMacSystemFont, "Segoe UI", "Helvetica Neue", Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-right: 0px; margin-top: 0px; orphans: 2; scrollbar-width: thin; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;\">PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: </p><ul style=\"-webkit-text-stroke-width: 0px; background-color: rgb(251, 249, 248); color: rgb(22, 21, 19); font-family: "Oracle Sans", -apple-system, BlinkMacSystemFont, "Segoe UI", "Helvetica Neue", Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style: outside none square; margin-bottom: 8px; margin-right: 0px; margin-top: 8px; orphans: 2; padding: 0px 40px; scrollbar-width: thin; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;\"><li style=\"line-height: 1.5; scrollbar-width: thin;\">Mobility and dexterity to move large, heavy objects up to 100 pounds.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Manual dexterity to include using kitchen utensils such as knives, spatulas, food tongs, etc and handling of food items.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to work inside a kitchen and on a line during the entire shift</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able tolerate areas with extreme hot and cold temperatures</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must stand for long periods of time and work throughout entire shift.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work area</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to lift up to 50 pounds</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to operate the following kitchen equipment: stoves, grills, fryers, and other utensils in preparing food orders</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to respond to visual and aural cues</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to work at a fast pace and in stressful situations.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to speak, read, write and understand English and be able to conduct conversations with peers in a distinctive and persuasive manner.</li></ul><p style=\"-webkit-text-stroke-width: 0px; background-color: rgb(251, 249, 248); color: rgb(22, 21, 19); font-family: "Oracle Sans", -apple-system, BlinkMacSystemFont, "Segoe UI", "Helvetica Neue", Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-right: 0px; margin-top: 0px; orphans: 2; scrollbar-color: rgba(49, 45, 42, 0.15) rgba(0, 0, 0, 0); scrollbar-width: thin; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;\">GAMING PERMIT: N/A</p>",
"InternalQualificationsStr": "<ul style=\"-webkit-text-stroke-width: 0px; background-color: rgb(251, 249, 248); color: rgb(22, 21, 19); font-family: "Oracle Sans", -apple-system, BlinkMacSystemFont, "Segoe UI", "Helvetica Neue", Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style: outside none square; margin-bottom: 8px; margin-right: 0px; margin-top: 8px; orphans: 2; padding: 0px 40px; scrollbar-width: thin; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;\"><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be at least 21 years old or older</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">High school diploma or GED is required.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Ability to train and follow recipes. </li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Local Health Department sanitation certificate preferred.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Familiar with all phases of food preparation techniques. </li><li style=\"line-height: 1.5; scrollbar-width: thin;\">1-3 years minimum of previous culinary experience. </li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must have some working knowledge of Soups, Sauces, Meat, Poultry, Seafood, Dressings, Desserts and Salads. All of these with an eye for presentation and display.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Working knowledge and the ability to work in all classifications below a cook II level are required. </li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to work any shift to support business levels. </li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to get along with co-workers and work as a team.</li></ul><p style=\"-webkit-text-stroke-width: 0px; background-color: rgb(251, 249, 248); color: rgb(22, 21, 19); font-family: "Oracle Sans", -apple-system, BlinkMacSystemFont, "Segoe UI", "Helvetica Neue", Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-right: 0px; margin-top: 0px; orphans: 2; scrollbar-width: thin; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;\">PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: </p><ul style=\"-webkit-text-stroke-width: 0px; background-color: rgb(251, 249, 248); color: rgb(22, 21, 19); font-family: "Oracle Sans", -apple-system, BlinkMacSystemFont, "Segoe UI", "Helvetica Neue", Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style: outside none square; margin-bottom: 8px; margin-right: 0px; margin-top: 8px; orphans: 2; padding: 0px 40px; scrollbar-width: thin; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;\"><li style=\"line-height: 1.5; scrollbar-width: thin;\">Mobility and dexterity to move large, heavy objects up to 100 pounds.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Manual dexterity to include using kitchen utensils such as knives, spatulas, food tongs, etc and handling of food items.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to work inside a kitchen and on a line during the entire shift</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able tolerate areas with extreme hot and cold temperatures</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must stand for long periods of time and work throughout entire shift.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work area</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to lift up to 50 pounds</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to operate the following kitchen equipment: stoves, grills, fryers, and other utensils in preparing food orders</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to respond to visual and aural cues</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to work at a fast pace and in stressful situations.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to speak, read, write and understand English and be able to conduct conversations with peers in a distinctive and persuasive manner.</li></ul><p style=\"-webkit-text-stroke-width: 0px; background-color: rgb(251, 249, 248); color: rgb(22, 21, 19); font-family: "Oracle Sans", -apple-system, BlinkMacSystemFont, "Segoe UI", "Helvetica Neue", Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-right: 0px; margin-top: 0px; orphans: 2; scrollbar-color: rgba(49, 45, 42, 0.15) rgba(0, 0, 0, 0); scrollbar-width: thin; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;\">GAMING PERMIT: N/A</p>",
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"InternalResponsibilitiesStr": "<ul style=\"-webkit-text-stroke-width: 0px; background-color: rgb(251, 249, 248); color: rgb(22, 21, 19); font-family: "Oracle Sans", -apple-system, BlinkMacSystemFont, "Segoe UI", "Helvetica Neue", Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; list-style: outside none square; margin-bottom: 8px; margin-right: 0px; margin-top: 8px; orphans: 2; padding: 0px 40px; scrollbar-width: thin; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;\"><li style=\"line-height: 1.5; scrollbar-width: thin;\">Preps, cooks and seasons all food items in an accurate and timely manner.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Follows all recipe standards ensuring each order sent out is consistent with recipe specifications. </li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Prepare items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts. </li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Shows skills in grade manager, broiler, saucier and large quantity cooking according to recipe specifications.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Filters Deep fryers if needed and directed by Sous Chefs.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Familiar with all phases of food preparation techniques.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Adheres to kitchen maintenance and sanitation programs and policies based on Serve Safe Certification practices.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Controls food production to include: proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods and leftovers. </li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and monitoring the rotation of stock.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Maintains assigned station and equipment in a clean and sanitary condition while maintaining a safe working environment. </li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safety and sanitary food-handling practices.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">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.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Able to work any Cook I and Cook II station as deemed by Sous Chefs.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Must be able to adapt to fast paced and changing work environment without losing focus on job demands.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Meets the attendance guidelines of the job and adheres to regulatory, departmental, and company policies.</li><li style=\"line-height: 1.5; scrollbar-width: thin;\">Demonstrates Caesars Spotlight 4 service standards: Initiates Friendly Greeting, Smiles and Makes Eye Contact, Demonstrates Upbeat and Positive Attitude, Checks for Satisfaction, Provides a Warm Farewell.</li></ul>",
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Rendered from the bluedoor Job Postings API. Reproduce it:
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