COOK

Requisition ID
2017-28985
L'Auberge Casino Hotel - Baton Rouge, LA
Category
Food & Beverage
Position Type
Full-Time
Starting Pay Rate
USD $11.15/Hr.

Be the Best You

Pinnacle Entertainment (PNK) is a dynamic and growing casino entertainment company with nearly 16,000 team members. Pinnacle Entertainment, Inc. owns and operates 16 gaming entertainment properties, located in Colorado, Indiana, Iowa, Louisiana, Mississippi, Missouri, Nevada, Ohio and Pennsylvania. Pinnacle holds a majority interest in the racing license owner, as well as a management contract, for Retama Park Racetrack outside of San Antonio, Texas.

At PNK, we are guided by our team member promise - Be the Best You. Through this promise we strive to support our team members in living their best lives by offering them challenging and rewarding work, a competitive benefits package and opportunities to build lasting relationships.

Property Details

Photo - Baton Rouge

 

L’Auberge Casino & Hotel Baton Rouge is a premier southern facility located on 575 acres of land in Baton Rouge, La.in East Baton Rouge Parish. L’Auberge captures the feel of a Southern river lodge and embraces Louisiana's rich cultural history, food, music and ‘laissez les bon temps rouler’ way of life. L’Auberge includes an expansive single-level, 74,000 square foot casino, a 12-story hotel with 205 guest rooms, unique rooftop pool and state-of the-art fitness center overlooking the Mississippi River, four dining outlets, and a unique casino nightclub with breathtaking views of the river.

 

L'Auberge Casino & Hotel

777 L'Auberge Avenue

Baton Rouge, Louisiana  70820

Overview

Opportunities available to work for well renouned Chefs in state of the art kitchens.  Learn from some of the best in town!  Openings are available in Banquets/Team Member Dining Room, Stadium Sports Bar and our legendary Bon Temps Buffet.

 

The Cook is responsible for various assigned work stations within the kitchen, which include, but not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc. The Cook will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the company standard recipes and presentation techniques, while maintaining all applicable state sanitation rules and regulations.

Responsibilities

Deliver internal and external guest service the Pinnacle Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests’ and team members’ needs and questions.

 

Responsible for learning and being familiar with all of Pinnacle Entertainment, Inc.’s room outlets, and for being able to answer general questions regarding the property.

 

If working with the public anticipate the guests’ needs and respond appropriately with a sense of urgency.

 

Read food orders from computer printouts, and prepare food items, according to established menu plans.

 

Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests.

 

Wash, slice, peel and/or cut various foods to prepare for cooking or serving.

 

Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.

 

Ensure work procedures, quality standards and menu specifications are adhered to.

 

In an open kitchen, guest interaction is a must. Engage the guest each time they come to your area. Explain product, ask questions and build positive relationships with the guests.

 

Coordinate and communicate on orders with dining room staff.

 

Prepare all food items accurately in a timely manner.

 

Complete all assigned prep items as written on prep sheet.

 

Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.

 

Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. Responsible of having a full knowledge of the MSDS program.

 

Consistent attendance at company/restaurant training programs as they are scheduled.

 

Complete opening, closing and other side duties as assigned by the supervisors.

 

Be in constant communication with Lead Cook and Sous Chefs.

 

Pass all tests given including the training in order to retain the knowledge needed to be an effective team member.

 

Maintain a well-groomed, neat and clean appearance.

 

Possess the ability to work harmoniously with coworkers.

 

Possess the ability to work harmoniously with coworkers.

 

Perform  all  job  functions  in  conjunction  with  the  guidelines  described  in  the  Standard  Operating Procedures manual to ensure consistent execution of company and department standards.

 

Perform all duties as assigned by management.

Qualifications

  • At least one (1) year experience directly related to the accountabilities specified.
  • Require reading and math skills for recipes and measurements.
  • Must successfully pass background check.
  • Must successfully pass an alcohol and drug screening.
  • Must be at least 18 years of age.
  • Demonstrated culinary ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
  • Demonstrated understanding and knowledge of the application of sanitation procedures.

 

 

 

 

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