White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars, and restaurants in some of the country’s best cities to live. We know that the hospitality business, like life, is how you make people feel. That’s where you come in. You’ll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow.

The Lead Line Cook is a Sous Chef in training position. Full job description and all job duties will be learned and practiced when the sous chef is absent. You will mentor and collaborate with Entry and Senior Line Cooks, apprentices, and stewards along with daily preparation and production of their food outlet. Utilize company F&B procedures as well as health department regulations and federal guidelines. Maintain Food Cost and Labor Cost. Check freshness of foods and ingredients, ensuring all recipes and portion-use records are followed. Be aware of all guest feedback scores and conspire for positive influence on rankings. Foster a climate of cooperation and respect between coworkers. Perform other duties as assigned.

What You'll Bring:

The Lead Line Cook must have knowledge of all cooking and preparation equipment, and basic cooking skills such as Sautéing, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, and Breakfast Cookery. Culinary Education or apprenticeship is preferred but not mandatory. You should have the ability to stand and move at a fast pace for long periods of time.

White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates.

Location Code: 2556

• DailyPay option.
• Day 1 Medical, Dental, and Vision insurance.
• Vacation/Paid Time Off (PTO) with rollover.
• Complimentary wellness tools.
• Unlimited referral bonuses.
• 401(k) with company match.
• Hostcare Resources healthcare concierge.
• Leadership development.
• Tuition reimbursement.
• Discounts on hotel rooms, dining, and other travel/entertainment experiences.
• Multiple hotels in each market = more opportunities.

• Knowledge of all cooking and preparation equipment.
• Basic cooking skills, such as Sautéing, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, and Breakfast Cookery.
• Culinary Education or apprenticeship preferred but not mandatory.
• Ability to stand and move at a fast pace for long periods of time.