Fast-Paced Line Cook — Sous Chef in Training

White Lodging; Indianapolis (IN); On-site; USD 42,000 - 60,000; Full time

Benefits offered by this job

Medical, Dental, and Vision insurance

Life Insurance and Disability

Paid Parental Leave

DailyPay option

401(k) with company match

Vacation/PTO with rollover

Discounts on hotel rooms, dining, and"

Tuition reimbursement

Job summary

White Lodging is hiring a Sous Chef in training at the JW Marriott Indianapolis. You’ll learn and practice full duties in the absence of the Sous Chef while contributing to a premium hotel dining program.

The role emphasizes mentorship, daily prep, and adherence to quality standards. You will mentor junior cooks, manage production in the food outlet, follow F&B procedures, and help control food and labor costs.

Qualifications

• Knowledge of all cooking and preparation equipment.
• Basic cooking skills including 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.

Responsibilities

• Serve as a Sous Chef in training, learning and practicing full job duties in the absence of the Sous Chef.
• Mentor and collaborate with Entry and Senior Line Cooks, apprentices, and stewards while managing daily preparation and production in the food outlet.
• Follow company F&B procedures, health department regulations, and federal guidelines.
• Assist in maintaining food cost and labor cost standards.
• Check freshness of foods and ingredients; ensure all recipes and portion-use records are followed.
• Be aware of guest feedback scores and work to positively influence rankings.
• Foster a climate of cooperation and respect among coworkers.
• Perform other duties as assigned.

Skills

Cooking equipment knowledge

Basic cooking techniques

Fast-paced stamina

Team collaboration

Education

Culinary education or apprenticeship

Job description

White Lodging is hiring a Sous Chef in training at the JW Marriott Indianapolis. You’ll learn and practice full duties in the absence of the Sous Chef while contributing to a premium hotel dining program.

The role emphasizes mentorship, daily prep, and adherence to quality standards. You will mentor junior cooks, manage production in the food outlet, follow F&B procedures, and help control food and labor costs.