Lead Line Cook - Repeal

Louisville, KY, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Disability insurance

Paid parental leave

Paid Time Off

Job Description

White Lodging is a leading hospitality management company known for operating premium hotels, restaurants, and rooftop bars across the United States. With a commitment to excellence and guest satisfaction, White Lodging prides itself on delivering outstanding culinary and service experiences in a fast-paced, dynamic environment. The company champions innovation, teamwork, and professional growth, making it a top choice for hospitality professionals seeking to advance their careers. White Lodging offers a supportive culture that values diversity, inclusivity, and the development of its associates through leadership opportunities and training programs. As an employer, they provide competitive benefits and emphasize a balanced work-life integration to enhance employee well-being and satisfaction.

We are currently seeking a Lead Line Cook to join our culinary team and take a pivotal step toward culinary management. This position is designed for experienced line cooks ready to evolve their skills and leadership capabilities with the goal of becoming a Sous Chef. In this role, you will act as a Sous Chef in training, overseeing back-of-house operations, ensuring smooth production processes, and mentoring junior kitchen staff in a premium hotel kitchen environment. The Lead Line Cook will be entrusted with daily leadership responsibilities, including managing food preparation, monitoring quality standards, and upholding company food and beverage protocols. You will play a key role in maintaining food safety, regulatory compliance, and operational efficiency while fostering a positive team culture.

This opportunity offers a clear path to culinary management under the guidance of one of the country’s top hospitality companies, providing hands-on leadership experience that is essential for professional growth. Candidates with strong knowledge of commercial kitchen equipment, diverse cooking techniques, and prior leadership experience in a kitchen setting will thrive in this role. White Lodging values individuals who are proactive, team-oriented, and passionate about culinary excellence and guest satisfaction. The position offers competitive benefits, including medical, dental, and vision insurance from day one, paid parental leave, leadership development programs, and ample opportunities for career advancement within multiple hotels across varying markets. If you aspire to develop your culinary career with a company that supports your growth and success, the Lead Line Cook position at White Lodging is an exceptional opportunity to elevate your career to the next level.

Job Requirements

Experience leading or mentoring kitchen staff
Prior lead cook or senior cook experience strongly preferred
Culinary degree culinary school training or apprenticeship preferred
Ability to stand and move at a fast pace for extended periods
Knowledge of all commercial kitchen equipment and culinary preparation techniques
Understanding of food safety and health department regulations
Strong communication and teamwork skills

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