Lead Line Cook

White Lodging; Indianapolis (IN); On-site; USD 42,000 - 70,000; Full time

Benefits offered by this job

Insurance benefits

Paid time off

DailyPay

401(k) match

Tuition reimbursement

Employee discounts

Job summary

White Lodging seeks a Sous Chef in training at JW Marriott Indianapolis to learn and perform all duties in the absence of the Sous Chef. You will mentor line cooks, apprentices, and stewards while overseeing daily prep and production in the food outlet.

Under supervision, you’ll follow F&B procedures, health regulations, and federal guidelines, while helping maintain food and labor costs and ensuring recipes and portions are accurate.

Qualifications

• Culinary education or apprenticeship preferred but not mandatory.
• Ability to stand and move at a fast pace for long periods.
• Knowledge of cooking and preparation equipment.

Responsibilities

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

Skills

Cooking skills

Equipment knowledge

Fast-paced

Culinary basics

Education

Culinary education or apprenticeship

Job description

Description

Position Information

Location: JW Marriott Indianapolis

Summary:

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 know that the hospitality business, like life, is how you make people feel. That’s where you come in. You’ll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow.

What You’ll Do

• 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.

What You’ll Bring

• 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.

Other information:

What You Can Look Forward To

• Medical, Dental, and Vision insurance (starting Day 1)
• Life Insurance and Disability Insurance
• Paid Parental Leave
• DailyPay option
• Employee Assistance Program (EAP)
• 401(k) with company match
• Vacation/Paid Time Off (PTO) with rollover
• Complimentary wellness tools
• Unlimited referral bonuses
• Leadership development and tuition reimbursement
• Discounts on hotel rooms, dining, and other travel/entertainment experiences
• Multiple hotels in each market = more opportunities for growth

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