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Posted : Wednesday, October 04, 2023 12:06 AM
*\*\*Must be at least 21 years old to work in the casino restaurants.
* *\*\*\*Join us at the Harrah's Hiring Event on TUE, JAN 9th from NOON-1PM.
Location: HARRAH'S HUMAN RESOURCES (inside the Harrah's Casino).
Attendees may park for FREE.
Bring ticket in for validation.
Bring valid ID (LA Wallet may not be used).
* *\*\*Pay Rate: Cook II - *$13.
75/Hourly *\*\*Pay Rate: Cook III - *$15.
00/Hourly Harrah’s New Orleans Casino & Hotel, a Caesars Entertainment company, earned recognition by The Time-Picayune and The New Orleans Advocate as one of the Top Workplaces for 2022 in the Greater New Orleans.
As a destination property in the heart of the city, Harrah’s New Orleans is looking for fun, professional, and responsible Krewe Members who love delivering extraordinary services to our guests.
If you enjoy working in a fun and fast-paced environment, we may have a career opportunity for you! Harrah’s Casino in New Orleans has teamed up with local sports legend Archie Manning to open Manning’s Restaurant.
Manning’s is a sports themed restaurant that resides on Fulton Street.
Manning’s opened on January 19, 2012.
The Southern-inspired menu will combine the straight forward dinner fare of Mississippi ("meat and three theme") with New Orleans favorites (Gumbo, P-Boys, Oysters, etc).
*JOB SUMMARY: *The Culinary Cooks prepare and produce menu items to recipe standards in a quick and efficient manner.
The Cook II & III 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.
Other responsibilities may include but are not limited to: *BENEFITS:* Harrah’s New Orleans is proud to offer our Krewe a professional, fun, and welcoming atmosphere.
Our employees also enjoy exclusive benefits, such as: * FREE Employee Parking * Discounted Bus Passes * Free Employee Assistance Program * Employee Discount Program on Hotel Rooms * Fun and Free Employee Events *ESSENTIAL JOB FUNCTIONS: * * 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 Harrah’s 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.
Job Type: Part-time Pay: $13.
75 - $15.
00 per hour Benefits: * 401(k) * 401(k) matching * Dental insurance * Disability insurance * Employee discount * Health insurance * Paid time off * Vision insurance Restaurant type: * Bar * Casual dining restaurant Shift: * 8 hour shift Weekly day range: * Weekends as needed Application Question(s): * Are you at least 21 years old or older? Must be at least 21 years old to work in a casino restaurant.
* Have you worked at Harrah's New Orleans or a Caesars Entertainment property in the past? Experience: * Culinary Line Cook: 1 year (Preferred) Work Location: In person
* *\*\*\*Join us at the Harrah's Hiring Event on TUE, JAN 9th from NOON-1PM.
Location: HARRAH'S HUMAN RESOURCES (inside the Harrah's Casino).
Attendees may park for FREE.
Bring ticket in for validation.
Bring valid ID (LA Wallet may not be used).
* *\*\*Pay Rate: Cook II - *$13.
75/Hourly *\*\*Pay Rate: Cook III - *$15.
00/Hourly Harrah’s New Orleans Casino & Hotel, a Caesars Entertainment company, earned recognition by The Time-Picayune and The New Orleans Advocate as one of the Top Workplaces for 2022 in the Greater New Orleans.
As a destination property in the heart of the city, Harrah’s New Orleans is looking for fun, professional, and responsible Krewe Members who love delivering extraordinary services to our guests.
If you enjoy working in a fun and fast-paced environment, we may have a career opportunity for you! Harrah’s Casino in New Orleans has teamed up with local sports legend Archie Manning to open Manning’s Restaurant.
Manning’s is a sports themed restaurant that resides on Fulton Street.
Manning’s opened on January 19, 2012.
The Southern-inspired menu will combine the straight forward dinner fare of Mississippi ("meat and three theme") with New Orleans favorites (Gumbo, P-Boys, Oysters, etc).
*JOB SUMMARY: *The Culinary Cooks prepare and produce menu items to recipe standards in a quick and efficient manner.
The Cook II & III 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.
Other responsibilities may include but are not limited to: *BENEFITS:* Harrah’s New Orleans is proud to offer our Krewe a professional, fun, and welcoming atmosphere.
Our employees also enjoy exclusive benefits, such as: * FREE Employee Parking * Discounted Bus Passes * Free Employee Assistance Program * Employee Discount Program on Hotel Rooms * Fun and Free Employee Events *ESSENTIAL JOB FUNCTIONS: * * 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 Harrah’s 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.
Job Type: Part-time Pay: $13.
75 - $15.
00 per hour Benefits: * 401(k) * 401(k) matching * Dental insurance * Disability insurance * Employee discount * Health insurance * Paid time off * Vision insurance Restaurant type: * Bar * Casual dining restaurant Shift: * 8 hour shift Weekly day range: * Weekends as needed Application Question(s): * Are you at least 21 years old or older? Must be at least 21 years old to work in a casino restaurant.
* Have you worked at Harrah's New Orleans or a Caesars Entertainment property in the past? Experience: * Culinary Line Cook: 1 year (Preferred) Work Location: In person
• Phone : NA
• Location : 8 Canal Street, New Orleans, LA
• Post ID: 9046178461
