Emeril’s Table
HMSHost at Louis Armstrong New Orleans International Airport
Terminal 2, Concourse B, Gate B10
1 Terminal Drive
Kenner, LA 70062

• Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats, vegetables, desserts and other food and beverage products
• Tastes products, follows menus, estimates food requirements, checks production and keeps records in order to accurately plan production requirements and requisition supplies and equipment as needed
• Operates a variety of kitchen equipment; measures and mixes ingredients; washes, peels, cuts and shreds fruits and vegetables
• Handles organic and specialty ingredients
• Maintains quality control for all products, including monitoring freshness of product daily
• Acquires an intermediate level of knowledge of ingredient specifications and seasonal variability
• Coordinates food output with the other cooks
• Cleans and sanitizes workstations and equipment
• Practices excellent food safety and sanitation practices and complies with HACCP standards
• Stocks, dates, rotates and checks temperature of product
• Fully understands the menu, ingredients and nutritional content, and is able to communicate that information clearly to customers
• Receives, stocks, moves and lifts food and beverage products and supplies
• Complies with HMSHost and franchise policies as well as those of all applicable regulatory agencies including rules of the Airport AuthorityMinimum Qualifications, Knowledge, Skills, and Work Environment:
• Requires 2-3 years of closely related culinary experience, working in a high-volume casual dining restaurant environment or similar position/experience
• Requires intermediate level food knowledge pertaining to Soups, Sauces and Pantry
• Must have proficient knife cutting skills, and have a full knowledge of dry and moist cooking principles
• Requires food preparation skills and knowledge of HACCP standards
• Requires working knowledge of a variety of kitchen equipment: grill, fryer, slicers, and ovens
• Must have proficient skills in handling organic and specialty ingredients and quality control
• Must be able to adapt to changes in new menu items and cooking techniques
• Must have the ability to work in a fast-paced environment
• Must have the ability to complete multiple tasks/heavy volume under time constraints
• Must have working knowledge of weights, measures and various cooking techniques
• Must have good communication and customer service skills
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably and professionally with individuals
• Requires a working knowledge of restaurant control systems such as prep chart, pull charts, basic recipe conversions
• Must maintain a professional appearance and demeanor
• Requires the ability to lift and/or move 40 lbs.
• Requires the ability to bend, twist and stand for extended periods of time to perform normal job functions
• Frequently immerses hands in water and water diluted with chemical solutions
• Frequently works in hot environmen