Lead Line Cook

White Lodging; Cedar Lake (IN); On-site; USD 30,000 - 50,000; Full time

Job summary

Join a forward-thinking company in the food and beverage industry as a Lead Line Cook. This exciting role involves mentoring fellow cooks and ensuring high culinary standards in a dynamic kitchen environment. You will have the opportunity to grow and develop your skills while contributing to a culture of respect and cooperation. With flexible scheduling and a range of benefits, this position is perfect for those passionate about culinary arts and hospitality. Enjoy a supportive workplace that values your contributions and offers numerous opportunities for advancement.

Benefits

Day 1 Medical, Dental, and Vision Insurance

Vacation/Paid Time Off (PTO)

401(k) with Company Match

Tuition Reimbursement

Discounts on Hotel Rooms and Dining

Unlimited Referral Bonuses

Complimentary Wellness Tools

Leadership Development

Qualifications

• Knowledge of cooking and preparation equipment is essential.
• Basic cooking skills including sautéing and frying are required.

Responsibilities

• Mentor and collaborate with other cooks and apprentices.
• Maintain food and labor costs while ensuring food quality.

Skills

Cooking Skills

Food Preparation

Mentorship

Knowledge of Cooking Equipment

Ability to Work in Fast-Paced Environment

Education

Culinary Education or Apprenticeship

Job description

Enjoy advanced scheduling and the flexibility to swap or pick up shifts easily using our app—perfect for achieving better balance while pursuing your passion in the food and beverage industry!

White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars, and restaurants in some of the country’s best cities to live. We believe that hospitality is about how you make people feel. You’ll help bring this virtue to life while we create an environment that allows you to be your best self and grow.

Responsibilities

1. The Lead Line Cook is a Sous Chef in training; the full job description and duties will be learned and practiced when the sous chef is absent.
2. Mentor and collaborate with Entry and Senior Line Cooks, apprentices, and stewards, along with daily preparation and production of their food outlet.
3. Utilize company F&B procedures, health department regulations, and federal guidelines.
4. Maintain Food Cost and Labor Cost.
5. Check freshness of foods and ingredients; ensure all recipes and portion-use records are followed.
6. Be aware of guest feedback scores and contribute to positive influence on rankings.
7. Foster a climate of cooperation and respect among coworkers.
8. Perform other duties as assigned.

What You’ll Bring

1. Knowledge of all cooking and preparation equipment.
2. Basic cooking skills, including sautéing, broiling, frying, roasting, butchery, garde manger, pantry, breakfast cookery, etc.
3. Culinary education or apprenticeship preferred but not mandatory.
4. Ability to stand and move at a fast pace for long periods.

Other Information

• DailyPay option.
• Day 1 Medical, Dental, and Vision insurance.
• Vacation/Paid Time Off (PTO) with rollover.
• Complimentary wellness tools.
• Unlimited referral bonuses.
• 401(k) with company match.
• Hostcare Resources healthcare concierge.
• Leadership development.
• Tuition reimbursement.
• Discounts on hotel rooms, dining, and other travel/entertainment experiences.
• Multiple hotels in each market = more opportunities.

White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates.

Location Code: 8010