Lead Line Cook & Mentor in Fast-Paced Kitchen

White Lodging; Indianapolis (IN); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

DailyPay

Shift swap app

401(k) with company match

Paid time off (PTO) with rollover

Wellness tools

Tuition reimbursement

Employee discounts on hotel stays and餐

Job summary

White Lodging in Indianapolis is seeking an experienced line cook to lead in a fast-paced kitchen, mentor junior staff, and ensure top-quality dishes across hotel properties. The role focuses on proper food handling, staying within cost targets, and maintaining high culinary standards.

You will uphold health codes and recipes, work with a team to deliver consistent results, and contribute to a positive, collaborative kitchen culture.

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, not required.
• Ability to stand and work at a fast pace for extended periods.

Responsibilities

• Mentor entry-level cooks and culinary apprentices; oversee daily prep and production.
• Execute back-of-house 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

Hands-on kitchen experience

Sautéing

Broiling

Frying

Roasting

Butchery

Garde manger

Pantry

Breakfast cookery

Education

Culinary degree or apprenticeship

Job description

White Lodging in Indianapolis is seeking an experienced line cook to lead in a fast-paced kitchen, mentor junior staff, and ensure top-quality dishes across hotel properties. The role focuses on proper food handling, staying within cost targets, and maintaining high culinary standards.

You will uphold health codes and recipes, work with a team to deliver consistent results, and contribute to a positive, collaborative kitchen culture.