Internship Visual Development Artist Jobs in Covington, LA

Manning's Cook III prepares and produces menu items to recipe standards in a quick and efficient manner.  Assists Chef on duty in setting up food outlet line and maintaining kitchen areas.  Maintains assigned station and equipment in a clean and sanitary condition.  All cooks in the kitchens are expected to work together and assist each other as needed with business rushes or demands.

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.

• Must be Able to work multiple stations in the kitchen to a proficient level,.  Cooks must "Test Out" on every station.  Cooks will not be provided a formal training shift to gain proficiency.  Instead, if a Cook does not know how to work a particular station, he or she must learn that station on their own during their regular scheduled shift.  Each station will have a series of practical tests/dishes they will be expected to produce in order to pass.  
• Must be able to produce clarified butter, chopped parsley ,chiffonade 1/2 onion, brunois 1/2 onion, carrot brunois, carrot jardiniere, tomato concasse, 4 turned potatoes, orange zest, orange segments within in 30 minute time frame.
• High school diploma or GED required. 
• Degree in Culinary Arts or similar field preferred.
• Familiar with all phases of food preparation techniques. 
• Three years previous experience as a Cook and Pantry in required. 
• Must have working knowledge of soups, Sauces, meat, Poultry, seafood, dressings, salads and food displays.  

A FEW MORE THINGS:

• Must be able to provide own tools. 
• Working knowledge and the ability to work in all classifications below a cook III level are required. 
• Must be able to work any day of the week and any shift.  Must be able to get along with co-workers and work as a team.
• Mobility and dexterity to move large, heavy objects up to 100 pounds.
• Manual dexterity to include using kitchen utensils 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 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 speak, read, write and understand English and be able to conduct conversations with peers in a distinctive and persuasive manner.

GAMING PERMIT:  N/A

• 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. 
• Maintains a clean and safe working environment. 
• Knows and follows all established sanitation policies as dictated by the written sanitation guidelines. 
• Shows skills in garde manager, broiler, saute 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.