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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $22.00 - $24.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Paid parental leave
Daily Pay Option
Employee assistance program
401(k) with Company Match
Paid Time Off
wellness tools
Referral bonuses
Leadership development
Tuition Reimbursement
hotel discounts
Job Description
White Lodging is a leading hospitality management company renowned for operating a diverse portfolio of premium hotels, restaurants, and rooftop bars throughout the United States. With its strong national presence and dedication to providing exceptional guest experiences, White Lodging prides itself on fostering a supportive and dynamic work environment where employees can grow professionally and personally. The company places a strong emphasis on leadership development, career advancement, and inclusivity, making it an attractive employer for individuals passionate about the hospitality and culinary industries.
This exciting opportunity is for a Lead Line Cook to become an integral part of White Lodgi... Show More
This exciting opportunity is for a Lead Line Cook to become an integral part of White Lodgi... Show More
Job Requirements
- High school diploma or equivalent
- Proven experience as a line cook or lead cook in a high-volume kitchen
- Knowledge of food safety regulations and sanitation standards
- Strong leadership and communication skills
- Ability to work in a fast-paced environment and manage multiple tasks simultaneously
- Flexibility to work various shifts including weekends and holidays
- Physical stamina to stand for long periods and lift heavy items
Job Qualifications
- Solid working knowledge of all commercial kitchen equipment and culinary preparation techniques
- Demonstrated proficiency in sautéing 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&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
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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