Cook - Steakhouse

L'Auberge Baton Rouge; Baton Rouge (LA); On-site; USD 40,000 - 52,000; Full time

Job summary

L'Auberge Baton Rouge is seeking a skilled Cook to join our high‑volume kitchen team. You will prepare breakfast items, entrees and desserts per guest orders, using proper sanitation and safety standards, and rotate stock as needed.

You will also maintain cleanliness and assist with maintaining equipment and tools to ensure efficient service. Ideal candidates have at least three years of cook experience, strong English communication, and excellent customer service.

Qualifications

• Three years prior experience as a Cook in a high‑volume food service operation.
• Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
• Basic knowledge of food preparation techniques – weights, measures, and recipe yield.
• Possess and maintain culinary tools (knives) to perform job functions.
• Read, write and speak English.

Responsibilities

• Provides fast, friendly, professional and responsive customer service to culinary team members and steakhouse guests.
• Maintains current and accurate information regarding food items (preparation techniques, seasonings, ingredients).
• Prepares food items per guest order as required, including breakfast items, entrees, and desserts.
• Employs proper cooking methods, cooks to specifications, and handles, stores and rotates food properly.

Skills

High-volume cooking

Customer service

English proficiency

Food safety

Stock rotation

Knife skills

Tools

Knives

Job description

Responsibilities

• Provides fast, friendly, professional and responsive customer service to culinary team members and steakhouse guests. Greets, and makes welcome, each guest approaching their station.
• Maintains current and accurate information regarding food items (e.g., preparation techniques, seasonings, ingredients).
• Prepares food items per guest order as required, including but not limited to breakfast items, entrees, and desserts according to guest request.
• Employs proper cooking methods, cooks to specifications, and handles, stores and rotates food properly in accordance with established health and safety standards.
• Slice, dice, chop and prepare raw products.
• Carve meats, portion food on serving plates, add gravies and sauces, and garnish plates as required.
• Wipes counter areas, sinks and floors as required to maintain a clean and safe workstation.
• Maintains cleanliness of designated areas as directed in accordance with established health and safety standards.
• Maintains par levels of operating supplies and food products for each workstation, obtaining replacement stock from warehouse inventory in accordance with procedure.
• Operates and maintains all equipment and utensils as required in accordance with established guidelines and safety procedures.
• Provides personalized service and uses guests’ names when possible.
• Knows and promotes current casino events and programs and can give guests directions to all casino areas.

Qualifications

• Three years prior experience as a Cook in a high‑volume food service operation.
• Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
• Basic knowledge of food preparation techniques – knowledge of weights, measures and recipe yield.
• Possess and maintain culinary tools (knives) to perform the necessary job functions.
• Read, write legibly, understand and speak English.
• Excellent customer service/communication skills.
• Available to work required schedule which may include nights, weekends, holidays and overtime as needed.

Equal Opportunity Employer