Lead Line Cook - Banquets

Charlotte, NC, USA|

Job Overview

Benefits

Daily Pay

Advanced scheduling

Unlimited employee 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 is a prominent hospitality company known for managing and operating a diverse portfolio of premium hotels, restaurants, and rooftop bars across the United States. Renowned for its commitment to exceptional guest experiences and high operational standards, White Lodging offers vibrant career paths for culinary professionals looking to advance within the hospitality industry. With a reputation for excellence in both food service and hospitality management, White Lodging creates an inspiring work environment where employees can grow and thrive professionally. Their dedication to employee development is evident through leadership training programs, competitive benefits, and a culture that values collaboration and inclusion.

The Lead Line Cook position at White Lodging is a strategic role crafted for a skilled and ambitious culinary professional eager to transition into kitchen management. This role functions as a Sous Chef in training, offering a unique opportunity to gain practical leadership experience within a high-volume hotel kitchen setting. The successful candidate will oversee the back-of-house (BOH) operations during the Sous Chef’s absence, mentoring junior cooks and culinary apprentices while ensuring the smooth and efficient production of high-quality dishes. This opportunity is ideal for a senior or lead line cook who seeks a clear career progression towards becoming a Sous Chef and eventually a culinary manager. In this role, you will be responsible for maintaining recipe standards, monitoring ingredient freshness, and enforcing company and federal food safety guidelines. You will work closely with fellow kitchen staff to uphold food cost and labor standards, continually enhancing food quality and service consistency based on guest feedback.

White Lodging values teamwork, professionalism, and the growth of its culinary staff. The Lead Line Cook will be at the forefront of fostering a cooperative kitchen culture, ensuring that every team member performs at their best in a respectful and professional environment. Additionally, this full-time position offers a suite of employee benefits, from healthcare and paid time off to leadership development programs and tuition reimbursement, supporting both personal and professional growth. For culinary professionals ready to take the next step in their careers with one of the country’s leading hospitality companies, this role offers the perfect blend of operational responsibility, mentorship, and career advancement opportunities.

Job Requirements

Experience as a lead cook senior cook or equivalent culinary role
Knowledge of food safety regulations and commercial kitchen operations
Ability to mentor and lead junior kitchen staff
Strong communication and teamwork skills
Culinary training or degree preferred
Ability to stand and work in a fast paced environment for long hours
Commitment to maintaining high quality food standards and kitchen cleanliness

Job Qualifications

Solid working knowledge of all commercial kitchen equipment and culinary preparation techniques
Demonstrated proficiency in sauteing broiling frying roasting butchery garde manger pantry and breakfast cookery
Experience leading or mentoring kitchen staff prior lead cook or senior cook experience strongly preferred
Culinary degree culinary school training or apprenticeship preferred 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 and overseeing all BOH operations 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 in the food outlet
Follow company F and 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 enforce all recipe standards and portion use records across the team
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