Lead Line Cook - Dean's Steakhouse

White Lodging Services, Inc.; Austin (TX); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Medical, Dental, and Vision insurance

Life Insurance

Disability Insurance

Paid Parental Leave

DailyPay

401(k) with company match

Vacation/PTO with rollover

Employee Assistance Program

Tuition reimbursement

Discounts on hotel rooms, dining

Job summary

White Lodging Services, Inc. seeks a Pastry Lead Line Cook for Dean's Steakhouse to lead daily BOH operations and guide junior staff in a fast-paced hotel kitchen. You will act as a Sous Chef in training, ensuring quality, consistency, and compliance with food safety standards.

The role emphasizes hands-on leadership, mentoring, and collaboration with cooks, apprentices, and stewards while maintaining recipes, portion control, and cost targets in a premium hospitality setting.

Qualifications

• Experience leading or mentoring kitchen staff — prior lead cook or senior cook experience strongly preferred.
• Culinary degree, culinary school training, or apprenticeship preferred — not required.
• Ability to stand and move at a fast pace for extended periods in a high-volume kitchen.

Responsibilities

• Serve as a Sous Chef in training — stepping into full kitchen management responsibilities and overseeing all BOH operations in the Sous Chef's absence.
• Mentor and collaborate with Entry Level Cooks, Line Cooks, culinary apprentices, and stewards while managing daily food preparation and production in the food outlet.
• Follow company F&B procedures, health department regulations, and federal food safety guidelines.
• Assist in maintaining food cost and labor cost standards to meet financial targets.
• Check ingredient freshness; enforce all recipe standards and portion-use records across the team.
• Monitor guest feedback scores and proactively influence food quality and service consistency.
• Foster a culture of cooperation, respect, and professional kitchen standards among all coworkers.
• Perform other duties as assigned

Skills

Kitchen leadership

Sautéing

Broiling

Frying

Roasting

Butchery

Garde manger

Mentoring staff

Culinary prep

Education

Culinary degree or training

Job description

Description

Pastry Lead Line Cook - Dean's Steakhouse

Who We Are

White Lodging is hiring a Pastry Lead Line Cook to join our culinary team! This is a kitchen leadership role designed for an experienced line cook who is ready to take the next step toward becoming a Sous Chef. You'll step into a Sous Chef in training capacity, leading daily back-of-house (BOH) operations, mentoring junior kitchen staff, and keeping production running smoothly across a fast-paced hotel kitchen environment.

If you're a senior line cook or lead cook looking for a clear path to culinary management, this role offers the hands-on leadership experience you need — backed by one of the country's top hospitality companies operating premium hotels, restaurants, and rooftop bars across the U.S.

Responsibilities

• Serve as a Sous Chef in training — stepping into full kitchen management responsibilities and overseeing all BOH operations in the Sous Chef's absence
• Mentor and collaborate with Entry Level Cooks, Line Cooks, culinary apprentices, and stewards while managing daily food preparation and production in the food outlet
• Follow company F&B procedures, health department regulations, and federal food safety guidelines
• Assist in maintaining food cost and labor cost standards to meet financial targets
• Check ingredient freshness; enforce all recipe standards and portion-use records across the team
• Monitor guest feedback scores and proactively influence food quality and service consistency
• Foster a culture of cooperation, respect, and professional kitchen standards among all coworkers
• Perform other duties as assigned

What You'll Bring

• Solid working knowledge of all commercial kitchen equipment and culinary preparation techniques
• Demonstrated proficiency in sautéing, broiling, frying, roasting, butchery, garde manger, pantry, and breakfast cookery
• Experience leading or mentoring kitchen staff — prior lead cook or senior cook experience strongly preferred
• Culinary degree, culinary school training, or apprenticeship preferred — not required
• Ability to stand and move at a fast pace for extended periods in a high-volume kitchen

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