Broiler Lead Line Cook — Path to Sous Chef in Training

White Lodging; Austin (TX); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Insurance Day 1

Life Insurance

Paid Parental Leave

DailyPay

EAP

401(k) match

Vacation/PTO with rollover

Wellness tools

Referral bonuses

Tuition reimbursement

Hotel discounts

Job summary

White Lodging is seeking a Broiler Lead Line Cook for Dean's Steakhouse in Austin to join our culinary team. This senior line cook role provides a path toward Sous Chef in training and daily leadership of the kitchen in a fast-paced hotel environment.

You will mentor junior cooks, oversee daily production, ensure safety and recipe standards, and help manage food and labor costs while delivering high-quality dishes to guests.

Qualifications

• Experience as senior line cook or lead cook.
• Experience mentoring kitchen staff.
• Culinary degree or apprenticeship preferred but not required.
• Ability to stand and work at a fast pace in a high-volume kitchen.
• Solid knowledge of commercial kitchen equipment.

Responsibilities

• Lead and oversee all BOH operations in absence of Sous Chef.
• Mentor entry level cooks and line cooks daily.
• Follow F&B procedures, health dept. regulations, and safety guidelines.
• Assist in maintaining food and labor cost standards to meet targets.
• Check ingredient freshness and enforce recipe standards and portions.
• Monitor guest feedback and drive quality and consistency.
• Foster cooperation, respect, and professional kitchen standards.
• Perform other duties as assigned.

Skills

Sautéing

Broiling

Butchery

Garde manger

Pantry

Breakfast cookery

Leadership

Education

Culinary degree

Culinary apprenticeship

Job description

White Lodging is seeking a Broiler Lead Line Cook for Dean's Steakhouse in Austin to join our culinary team. This senior line cook role provides a path toward Sous Chef in training and daily leadership of the kitchen in a fast-paced hotel environment.

You will mentor junior cooks, oversee daily production, ensure safety and recipe standards, and help manage food and labor costs while delivering high-quality dishes to guests.