Entry-Level Cook: Hands-On Training & DailyPay

White Lodging; Austin (TX); Sur place; USD 31 000 - 37 000; Plein temps

Avantages offerts par ce poste

DailyPay

401(k) with company match

Paid time off (PTO)

Health insurance from day 1

Parental leave

Résumé du poste

White Lodging is launching an entry-level cook program in Austin, designed for recent culinary graduates or career changers. No prior restaurant experience is required, and candidates will receive hands-on training in a professional hotel kitchen.

You will learn full cook duties, follow F&B procedures and safety guidelines, and contribute to a collaborative kitchen environment while supporting cost controls and guest satisfaction.

Qualifications

• Basic knowledge of commercial kitchen equipment and cooking techniques.
• Foundational skills in sautéing, broiling, frying, roasting, butchery, garde manger, pantry, and breakfast cookery.
• Culinary degree or apprenticeship preferred, not required; training provided for the right candidate.

Responsabilités

• Train as a Culinarian—learning the full duties of a professional cook in a structured program.
• Follow company F&B procedures, health department regulations, and federal food safety guidelines.
• Practice proper food handling, storage, and sanitation procedures.
• Assist in maintaining food cost and labor cost standards.
• Check ingredient freshness; follow all recipes and portion-use records.
• Monitor guest feedback scores and work to positively influence rankings.
• Foster a climate of cooperation and respect among coworkers.

Connaissances

Basic kitchen knowledge

Sautéing & cooking methods

Ability to stand long periods

Formation

Culinary degree or apprenticeship preferred

Description du poste

White Lodging is launching an entry-level cook program in Austin, designed for recent culinary graduates or career changers. No prior restaurant experience is required, and candidates will receive hands-on training in a professional hotel kitchen.

You will learn full cook duties, follow F&B procedures and safety guidelines, and contribute to a collaborative kitchen environment while supporting cost controls and guest satisfaction.