Lead Chef & Culinary Mentor - Menu Creation & Growth

White Lodging; Louisville (KY); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Insurance

Paid Parental Leave

Unlimited Referral Bonuses

Vacation and PTO with rollover

Tuition Reimbursement

Complimentary and Discounted Rooms

Leadership development opportunities

Job summary

White Lodging in Louisville seeks a skilled culinary leader to oversee daily food preparation, menu execution, and people development in a fast-paced kitchen. You will mentor cooks, organize stations, and ensure quality and freshness of seasonal ingredients in alignment with brand standards.

The role requires strong leadership, a collaborative approach with the front-of-house team, and a focus on cost control and sanitation.

Qualifications

• Strong leadership and organizational skills.
• Experience in maintaining consistency and quality.
• Ability to work collaboratively with front-of-house teams.
• Willingness to coach and develop culinary talent.

Responsibilities

• Lead daily food preparation in assigned areas, ensuring high-quality, fresh ingredients with seasonal techniques and preparations.
• Assist with interviewing, hiring, training, and managing culinary staff to maintain a high-performing team.
• Uphold strict standards for cleanliness, food handling, and sanitation to ensure a safe and efficient kitchen environment.
• Organize, oversee, and manage food prep operations, including creating menus, recipes, and execution of menu implementation timelines.
• Control food costs by monitoring inventory, maintaining portion control, and minimizing waste.
• Foster a respectful and cooperative kitchen environment, mentoring associates for career growth and advancement.

Skills

Leadership

Organizational skills

Collaboration

Coaching

Guest experience

Education

Associate degree in culinary arts

Job description

White Lodging in Louisville seeks a skilled culinary leader to oversee daily food preparation, menu execution, and people development in a fast-paced kitchen. You will mentor cooks, organize stations, and ensure quality and freshness of seasonal ingredients in alignment with brand standards.

The role requires strong leadership, a collaborative approach with the front-of-house team, and a focus on cost control and sanitation.