Banquet Cook I - Charlotte, United States - White Lodging

White Lodging Charlotte, United States

3 weeks ago

Description

**Banquet Cook I**

**Job Description**

Summary: Wanted: The next generation of culinary chefs.

This position is a hourly supervisor position, in charge of the line shift production of a particular food production kitchen when the Chef or Sous Chef is not present.

Responsibilities

Surround yourself with a like-minded team of professionals that are all out to be part of the highest-rated hotel F&B operations in the country. A team that brings to life curated recipes from our R&D chef in one of our world-class restaurant concepts. Check out our commitment to F&B innovation:

The work will challenge you, reward you and push you to give your best. You will leave with a sense of satisfaction from doing your best every day, no matter how many hours you just spent in the kitchen.

Youll bring your best teamwork and pick up extra responsibilities when needed, setting yourself apart with your work ethic. This, in addition to our robust training will prepare you for many advancement opportunities within White Lodging.

You can enjoy benefits starting your first day on the job This includes medical AND dental insurance, tuition reimbursement, DailyPay, hotel discounts, PTO, and so much more

Check out what the word hospitalitarian means to us and how that could be you:

Other Information ADDITIONAL JOB RESPONSIBILITIES

Utilize all F&B WLW SOPs local health department regulations, and federal guidelines

Follow all use records and procedures for food prep in accordance with HACCP

Maintain all costs especially Food Cost [high protein work sheets] and Labor Cost, schedule control and OT elimination

Help supervise the stewarding department and mentor them for potential lateral or cook positions

Check freshness of foods and ingredients, ensure all recipes and portion use records are followed

Mentor all associates for career development and advancement

This is a Sous Chef in training position, full job description and all job duties will be learned and practiced when sous chef is absent, In the interim they are mentoring Cooks II & IIIs along with daily preparation and production of their food outlet

SKILLS

All Cooking and preparation equipment knowledge

Knife skills

Basic cooking skills, IE: Sauting, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etc

EDUCATION/EXPERIENCE

Culinary Education or apprenticeship preferred but not mandatory

WORKING CONDITIONS

75% Physical and 25% Cerebral

FULL TIME BENEFIT OVERVIEW

Medical, Dental, and Vision

Life Insurance

Employee Assistance Program (EAP)

401(k)

Vacation and Paid Time Off (PTO)

Tuition Reimbursement

Complimentary and Discounted Rooms

Location Code: 2556

**Application Instructions**

Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you

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**Posted**: 2/25/2022

**Job Reference #**: H2120

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