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.
Deliver internal and external guest service. 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 the outlets, and for being able to answer general questions regarding the property.
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.
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.
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.
Complete opening, closing and other side duties as assigned by the supervisors.
Be in constant communication with Lead Cook and Sous Chefs.
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.
L’Auberge Casino & Hotel Baton Rouge is a premier southern facility located in Baton Rouge, LA. 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. It’s contemporary, polished and complete with Southern hospitality! It’s fancy with swagger.
L'Auberge Casino & Hotel
777 L'Auberge Avenue
Baton Rouge, Louisiana 70820