Lead Cook — Day-1 Benefits & Growth Opportunities

Restaurant at Hotel Indy; Indianapolis (IN); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Insurance enrollment from DAY 1

Paid time off from DAY 1

Holiday pay from DAY 1

401(k) enrollment after 30 days

Hotel and travel discounts

Professional development opportunities

Job summary

Restaurant at Hotel Indy is seeking a Lead Cook to deliver a high-quality, consistent dining experience in collaboration with the Executive Chef. You will oversee food preparation, presentation, and safety while guiding kitchen staff to meet service times.

The ideal candidate brings 4+ years of culinary experience, a high school diploma or equivalent, and a willingness to support inventory and ordering. This on-site role emphasizes teamwork and professional hotel standards.

Qualifications

• 4+ years of culinary experience.
• High School diploma or equivalency education certificate required.
• Culinary program certificate (not required).

Responsibilities

• Prepare food of consistently high quality by following recipes and production standards.
• Follow all food safety standards by date marking, rotation, temperature, and holding.
• Initiate preparation based on anticipated needs.
• Order products from vendors with approval from executive chef.
• Store all food products during and after use.
• Complete daily food safety and temperature checks.
• Assist in food control standards to reduce waste.
• Operate equipment such as fryers, broilers, stoves, steamers, processors, mixers, slicers, ovens, steam tables, kettles, etc.
• Clean and maintain all equipment and workspace.
• Mentor and coach other team members; support learning.
• Complete daily check-ins with the executive chef.

Skills

Culinary experience

Communication skills

Physical stamina

Education

High School diploma or equivalent

Culinary program certificate

Job description

Restaurant at Hotel Indy is seeking a Lead Cook to deliver a high-quality, consistent dining experience in collaboration with the Executive Chef. You will oversee food preparation, presentation, and safety while guiding kitchen staff to meet service times.

The ideal candidate brings 4+ years of culinary experience, a high school diploma or equivalent, and a willingness to support inventory and ordering. This on-site role emphasizes teamwork and professional hotel standards.