Entry Level Cook - Acre 41

• Train as a Culinarian, learning and practicing the full job description and duties of a cook
• Utilize company F&B procedures, health department regulations, and federal guidelines
• Follow proper food handling and storage procedures
• Assist in maintaining food cost and labor cost standards
• Check freshness of foods and ingredients
• ensure all recipes and portion-use records are followed
• Be aware of guest feedback scores and work to positively influence rankings
• Foster a climate of cooperation and respect between coworkers
• Perform other duties as assigned

• Basic knowledge of cooking and preparation equipment
• Basic cooking skills, including sautéing, broiling, frying, roasting, butchery, garde manger, pantry, and breakfast cookery
• Ability to stand and move at a fast pace for long periods of time

Culinary education or apprenticeship preferred but not mandatory

• Medical, Dental, and Vision insurance (starting Day 1)
• Life Insurance and Disability Insurance
• Paid Parental Leave
• DailyPay option
• Employee Assistance Program (EAP)
• 401(k) with company match
• Vacation/Paid Time Off (PTO) with rollover
• Complimentary wellness tools
• Unlimited referral bonuses
• Leadership development and tuition reimbursement
• Discounts on hotel rooms, dining, and other travel/entertainment experiences
• Multiple hotels in each market = more opportunities for growth