Cook I - Austin, United States - White Lodging
Description
**Cook I - Deans Italian Steakhouse**
**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: 2558
**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**: 2/15/2022
**Job Reference #**: H2120