Lead Line Cook - Dean's Steakhouse

White Lodging Services, Inc.; Charlotte (NC); Sur place; USD 41 000 - 47 000; Plein temps

Avantages offerts par ce poste

DailyPay

Shift swapping app

Referral bonuses

401(k) match

PTO with rollover

Wellness tools

Leadership development

Tuition reimbursement

Hotel discounts

Growth opportunities

EAP

Medical insurance day 1

Dental insurance day 1

Vision insurance day 1

Life & disability insurance

Paid parental leave

Résumé du poste

White Lodging Services, Inc. is hiring a Lead Line Cook for Dean's Steakhouse at the JW Marriott Charlotte in Charlotte, NC. This leadership role prepares you to move toward Sous Chef responsibilities in a fast-paced, upscale hotel kitchen.

You will mentor junior staff, oversee daily food prep, and ensure standards while leading the BOH team in a growth-oriented hospitality environment.

Qualifications

• Lead cook with experience mentoring kitchen staff.
• Strong skills in sautéing, broiling, frying, roasting, butchery, garde manger, pantry, and breakfast cookery.
• Experience leading or mentoring kitchen staff; senior cook exposure preferred.

Responsabilités

• Serve as Sous Chef in training, overseeing BOH operations when the Sous Chef is absent.
• Mentor and collaborate with cooks and apprentices to manage daily prep and production.
• Follow F&B procedures, health regulations, and food safety guidelines.
• Help maintain food and labor cost targets.
• Check ingredient freshness and enforce recipe standards and portions.
• Monitor guest feedback and improve quality and service.
• Foster teamwork and professional kitchen standards.
• Perform other duties as assigned.

Connaissances

Lead cook experience

Sautéing & broiling

Mentoring staff

High-volume kitchen

Formation

Culinary degree or apprenticeship

Description du poste

Description

Who We Are

Join White Lodging — a hospitality company developing and operating award-winning, premium-brand hotels, rooftop bars, and restaurants in top U.S. cities. We know that the hospitality business, like life, is about how you make people feel. With a growing portfolio of premium brands across the country's best markets, White Lodging offers a dynamic environment where talent thrives and careers are built.

We are hiring a Full Time Lead Line Cook to join the culinary team at Dean's Steakhouse, located within the JW Marriott Charlotte in Charlotte, NC. 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 operations, mentoring junior kitchen staff, and keeping production running smoothly across a fast-paced, upscale hotel kitchen environment. If you're a senior line cook or lead cook looking for a clear path to culinary management in Charlotte, NC with a growth-oriented hospitality company, this is your next move with White Lodging.

Pay Range: $19.50 – $22.84/hour

What You Can Look Forward To

• DailyPay — get paid when you need it
• Advanced scheduling with easy shift swapping via our app
• Unlimited employee referral bonuses
• 401(k) with company match
• Paid time off (PTO) with rollover
• Complimentary wellness tools
• Leadership development & tuition reimbursement
• Discounts on hotel rooms, dining, and travel
• Growth opportunities across multiple hotel properties in your market
• Employee Assistance Program (EAP)
• Full-time associates also receive:
  • Medical, dental, and vision insurance — starting day 1
  • Life and disability insurance
  • Paid parental leave

What You'll Do

• 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

#NC150