Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Daily Pay
Advanced scheduling
Unlimited referral bonuses
401(k) with Company Match
Paid Time Off
Complimentary wellness tools
Leadership development
Tuition Reimbursement
hotel discounts
Employee assistance program
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Paid parental leave
Job Description
White Lodging, a renowned leader in the hospitality industry, is actively seeking a Lead Line Cook to join their dynamic culinary team. Recognized as one of the country's premier hospitality companies, White Lodging operates a diverse portfolio of premium hotels, restaurants, and rooftop bars across the United States. Known for delivering exceptional guest experiences and high culinary standards, the company is dedicated to fostering an inclusive and supportive work environment where employees can thrive and grow in their careers. With a strong commitment to diversity and inclusion, White Lodging provides equal employment opportunities and values the unique contributions of all associates.
This Lead Line Cook position is a vital kitchen leadership role crafted for an experienced line cook who aspires to advance towards becoming a Sous Chef. The role is designed as a Sous Chef in training capacity, providing hands-on leadership experience by overseeing daily back-of-house (BOH) operations within a fast-paced hotel kitchen environment. The successful candidate will lead and mentor junior kitchen staff including entry-level cooks, apprentices, and stewards, ensuring smooth kitchen production, adherence to culinary standards, and excellent food quality. This position is ideal for senior line cooks or lead cooks seeking a clear career path into culinary management, as it offers practical exposure to kitchen leadership responsibilities.
As the Lead Line Cook, you will serve in a capacity stepping into full kitchen management responsibilities in the absence of the Sous Chef. Your role will encompass managing food preparation processes, enforcing recipe standards, monitoring ingredient freshness, and maintaining proper portion controls. Additionally, you will assist in controlling food and labor costs to meet financial targets, all while upholding company food and beverage procedures, health department regulations, and federal food safety guidelines. Actively contributing to fostering a positive kitchen culture, you will promote respect, teamwork, and professional kitchen standards among all colleagues. Guest satisfaction is a key focus, and you will be expected to monitor feedback and take proactive measures to ensure consistent food quality and service.
White Lodging supports its associates with various benefits including opportunities for leadership development, tuition reimbursement, and career progression across multiple hotel properties in their market. Employees also benefit from advanced scheduling tools, unlimited referral bonuses, daily pay options, and comprehensive wellness programs. Full-time associates enjoy an extensive benefits package including medical, dental, vision insurance starting from the first day, life and disability insurance, paid parental leave, and more. White Lodging’s dedication to employee growth and well-being makes this opportunity an excellent step for culinary professionals aspiring to elevate their careers in a rewarding and supportive environment.
This Lead Line Cook position is a vital kitchen leadership role crafted for an experienced line cook who aspires to advance towards becoming a Sous Chef. The role is designed as a Sous Chef in training capacity, providing hands-on leadership experience by overseeing daily back-of-house (BOH) operations within a fast-paced hotel kitchen environment. The successful candidate will lead and mentor junior kitchen staff including entry-level cooks, apprentices, and stewards, ensuring smooth kitchen production, adherence to culinary standards, and excellent food quality. This position is ideal for senior line cooks or lead cooks seeking a clear career path into culinary management, as it offers practical exposure to kitchen leadership responsibilities.
As the Lead Line Cook, you will serve in a capacity stepping into full kitchen management responsibilities in the absence of the Sous Chef. Your role will encompass managing food preparation processes, enforcing recipe standards, monitoring ingredient freshness, and maintaining proper portion controls. Additionally, you will assist in controlling food and labor costs to meet financial targets, all while upholding company food and beverage procedures, health department regulations, and federal food safety guidelines. Actively contributing to fostering a positive kitchen culture, you will promote respect, teamwork, and professional kitchen standards among all colleagues. Guest satisfaction is a key focus, and you will be expected to monitor feedback and take proactive measures to ensure consistent food quality and service.
White Lodging supports its associates with various benefits including opportunities for leadership development, tuition reimbursement, and career progression across multiple hotel properties in their market. Employees also benefit from advanced scheduling tools, unlimited referral bonuses, daily pay options, and comprehensive wellness programs. Full-time associates enjoy an extensive benefits package including medical, dental, vision insurance starting from the first day, life and disability insurance, paid parental leave, and more. White Lodging’s dedication to employee growth and well-being makes this opportunity an excellent step for culinary professionals aspiring to elevate their careers in a rewarding and supportive environment.
Job Requirements
- Experience as a senior line cook or lead cook
- Knowledge of culinary preparation techniques
- Ability to lead and mentor kitchen staff
- Understanding of food safety and health regulations
- Ability to work in a fast-paced kitchen environment
- Strong organizational and communication skills
- Willingness to work PM shift
Job Qualifications
- Solid working knowledge of all commercial kitchen equipment and culinary preparation techniques
- Demonstrated proficiency in sautéeing, broiling, frying, roasting, butchery, garde manger, pantry, and breakfast cookery
- Experience leading or mentoring kitchen staff with prior lead cook or senior cook experience strongly preferred
- Culinary degree, culinary school training, or apprenticeship preferred but not required
- Ability to stand and move at a fast pace for extended periods in a high-volume kitchen
Job Duties
- Serve as a Sous Chef in training stepping into full kitchen management responsibilities in the Sous Chef's absence
- Mentor and collaborate with entry level cooks, line cooks, culinary apprentices, and stewards while managing daily food preparation and production
- Follow company F&B procedures, health department regulations, and federal food safety guidelines
- Assist in maintaining food cost and labor cost standards to meet financial targets
- Check ingredient freshness and enforce all recipe standards and portion-use records
- Monitor guest feedback scores and proactively influence food quality and service consistency
- Foster a culture of cooperation, respect, and professional kitchen standards among all coworkers
- Perform other duties as assigned
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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