Entry-Level Cook: Structured Training, Growth & Perks

White Lodging; Charlotte (NC); On-site; USD 17,000 - 22,000; Full time

Benefits offered by this job

DailyPay

401(k) with company match

Paid time off (PTO) with rollover

Discounts on hotel rooms, dining, and旅

Job summary

White Lodging is hiring an entry-level Entry Line Cook in Charlotte, NC. You will train in a highly structured hotel kitchen environment where procedures and safety protocols guide every shift. The role requires full AM availability with shifts ranging from 6:00am–2:00pm or 9:00am–3:30pm to fit operational needs.

You will learn core kitchen duties, follow HACCP and internal safety standards, and contribute to cost control and consistent food quality across meals.

Qualifications

• Basic knowledge of commercial kitchen equipment and standard cooking techniques.
• Foundational skills in sautéing, broiling, frying, roasting, butchery, garde manger and pantry.
• Training will follow a structured progression and safety protocols are required.

Responsibilities

• Follow structured development program to build proficiency in core kitchen duties.
• Adhere to F&B procedures, health regulations, and food safety guidelines.
• Handle food storage and sanitation with precision and HACCP standards.
• Assist with cost control by following portioning, production, and waste-prevention procedures.
• Ensure ingredients are fresh and recipes are followed exactly as written.
• Support consistent food quality and presentation to meet performance benchmarks.

Skills

Kitchen basics

Cooking techniques

Food safety

Education

Culinary degree or apprenticeship

Tools

Commercial kitchen equipment

Job description

White Lodging is hiring an entry-level Entry Line Cook in Charlotte, NC. You will train in a highly structured hotel kitchen environment where procedures and safety protocols guide every shift. The role requires full AM availability with shifts ranging from 6:00am–2:00pm or 9:00am–3:30pm to fit operational needs.

You will learn core kitchen duties, follow HACCP and internal safety standards, and contribute to cost control and consistent food quality across meals.