Lead Line Cook & Mentor — Fast-Paced Kitchen Growth

White Lodging; Charlotte (NC); On-site; USD 32,000 - 52,000; Full time

Benefits offered by this job

DailyPay

Shift swapping app

401(k) with company match

PTO with rollover

Wellness tools

Tuition reimbursement

Employee discounts

Job summary

White Lodging is seeking an experienced line cook to lead in a fast-paced kitchen and mentor the next generation of culinary talent. The role offers opportunities to grow across multiple hotel properties in your market, with flexible scheduling and app-based shift swapping.

You will oversee daily prep, ensure food safety and quality, and contribute to controlling costs while supporting a collaborative kitchen team. A culinary background is preferred but not required.

Qualifications

• Hands-on experience with commercial kitchen equipment.
• Proficiency in sautéing, broiling, frying, roasting, butchery, garde manger, pantry, and breakfast cookery.
• Culinary degree or apprenticeship preferred but not required.

Responsibilities

• Mentor entry-level cooks and culinary apprentices; oversee daily prep and production.
• Execute back-of-house (BOH) operations following F&B procedures, health codes, and federal guidelines.
• Ensure proper food handling, storage, and sanitation at all times.
• Help maintain food cost and labor cost targets.
• Check ingredient freshness; uphold recipe standards and portion-use records.
• Positively influence guest feedback through consistent food quality.
• Foster a respectful, cooperative team culture.

Skills

Commercial kitchen equipment

Sautéing

Broiling

Frying

Roasting

Butchery

Garde manger

Pantry

Breakfast cookery

Education

Culinary degree or apprenticeship (preferred)

Job description

White Lodging is seeking an experienced line cook to lead in a fast-paced kitchen and mentor the next generation of culinary talent. The role offers opportunities to grow across multiple hotel properties in your market, with flexible scheduling and app-based shift swapping.

You will oversee daily prep, ensure food safety and quality, and contribute to controlling costs while supporting a collaborative kitchen team. A culinary background is preferred but not required.