Lead Line Cook: Grow into Sous Chef & Leadership

White Lodging; Austin (TX); On-site; USD 42,000 - 56,000; Full time

Benefits offered by this job

Medical insurance

Dental & Vision

Paid parental leave

DailyPay

Employee Assistance Program

401(k) match

Vacation days

Discounts

Growth opportunities

Job summary

White Lodging's JW Marriott Austin is seeking a Sous Chef in training to learn all facets of the role while supporting daily kitchen operations. You’ll work under seasoned chefs to develop skills in prep, execution, and menu execution.

You’ll be mentored by senior line cooks and stewards, maintain food quality, safety standards, and help manage cost controls while delivering guests exceptional hospitality in a fast-paced hotel outlet.

Qualifications

• Formal culinary training or apprenticeship preferred but not required.
• Knowledge of cooking techniques and kitchen safety.
• Ability to work in a fast-paced hotel kitchen environment.

Responsibilities

• 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.

Skills

Sautéing

Broiling

Frying

Roasting

Butchery

Garde Manger

Pantry

Education

Culinary education or apprenticeship

Job description

White Lodging's JW Marriott Austin is seeking a Sous Chef in training to learn all facets of the role while supporting daily kitchen operations. You’ll work under seasoned chefs to develop skills in prep, execution, and menu execution.

You’ll be mentored by senior line cooks and stewards, maintain food quality, safety standards, and help manage cost controls while delivering guests exceptional hospitality in a fast-paced hotel outlet.