Lead Line Cook & Mentor in Fast-Paced Kitchens

White Lodging; West Lafayette (IN); On-site; USD 30,000 - 42,000; Full time

Benefits offered by this job

DailyPay

Advanced scheduling via app

Unlimited employee referral bonuses

401(k) with company match

Paid time off (PTO) with rollover

Wellness tools

Leadership development & tuition reimb

Discounts on hotel rooms, dining, and 

Travel

Employee Assistance Program (EAP)

Job summary

White Lodging is seeking an experienced line cook to lead in a fast-paced kitchen and mentor aspiring culinary talent across its hotel properties. The role emphasizes hands-on prep, proper food handling, and adherence to health guidelines.

You will work with a diverse team, aiming to control food and labor costs while ensuring top-quality standards and guest satisfaction. A culinary background is preferred but not required if you bring strong hands-on capability.

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.

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

Butchery & garde manger

Fast-paced work pace

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 aspiring culinary talent across its hotel properties. The role emphasizes hands-on prep, proper food handling, and adherence to health guidelines.

You will work with a diverse team, aiming to control food and labor costs while ensuring top-quality standards and guest satisfaction. A culinary background is preferred but not required if you bring strong hands-on capability.