Lead Cook / Kitchen Supervisor

Hotel Leveque; Indianapolis (IN); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Insurance from Day 1

Paid time off from Day 1

Holiday pay from Day 1

Hotel discounts worldwide

Professional development opportunities

Job summary

Hotel Leveque in Indianapolis seeks an experienced Lead Cook to partner with the Executive Chef on delivering consistent, high‑quality dining experiences. You will lead the kitchen, execute precise food prep, and ensure safety and portion control.

Responsibilities include inventory, vendor orders with approval, coaching staff, and maintaining brand standards while producing Instagram-worthy presentations and timely service.

Qualifications

• 4+ years of culinary experience.
• High School diploma or equivalency required.
• Culinary program certificate not required but beneficial.

Responsibilities

• Prepare high-quality food following recipes and standards.
• Ensure food safety through proper handling and holding temps.
• Lead and coach kitchen staff; assign duties and monitor performance.
• Order products with executive chef approval and manage inventory.
• Maintain cleanliness and operate kitchen equipment safely.
• Deliver timely, consistent dishes and uphold brand standards.

Skills

Culinary Experience

Leadership

Food Safety

Team Coordination

Education

High School Diploma

Culinary Program Certificate

Tools

Fryers

Broilers

Stoves

Steamers

Food Processors

Mixers

Slicers

Ovens

Tilt kettles

Job description

Experienced Lead cook who is ready for the next step in their culinary career.

• Insurance enrollment available from DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• Hotel and travel discounts at worldwide destinations!
• Professional development and promotion opportunities!

About this job

Lead cooks are essential to delivering a high-quality, consistent guest dining experience. Working in alignment with the Executive Chef. Lead Cooks execute food preparation and presentation methods to create Instagram-worthy food presentations. The primary role of a Lead Cook to practice all safe food-handling methods, accurately and consistently prepare food, manage other kitchen team members by assigning duties, adapt to guest requests for modifications, control inventory and ordering pars, and work quickly and efficiently to meet service time expectations.

What you’ll be doing

• Prepare food of consistently high quality by following recipes and special instructions while upholding portion and production standards.
• Follow all food safety standards by date marking, proper product rotation, and proper temperature and time holding.
• Initiate preparation of food items based on anticipated needs.
• Order products from numerous vendors with approval from executive chef
• Properly store all food products during and after use.
• Complete daily food safety and temperature walks
• Assist in food control standards to reduce waste.
• Operate food preparation equipment such as fryers, broilers, stoves, steamers, food processors, mixers, slicers, ovens, steam tables, tilt kettles, waffle irons, flat-top grills, etc.
• Clean and maintain all equipment and general working environment.
• Contribute as a team member by reporting to work as scheduled, learning and refining processes and procedures, and supporting others as they learn.
• Coaching and assisting other team members
• Completing daily check ins with the executive chef
• Always maintain professionalism consistent with hotel brand and company expectations.
• Perform other job-related duties as assigned by supervisor.

Experience & Education:

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

Communication:

• Good verbal and written communication skills
• Must be able to speak, read, and write in primary language used in the workplace

Physical:

• 8+ hours per day; stand and walk frequently throughout the workday
• Reach, bend, stoop, and pivot frequently through workday
• Lift, lower, push, pull, and maneuver up to 50 pounds occasionally

About First Hospitality

Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.

First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.