Lead Line Cook: Path to Sous Chef in Training

White Lodging Services, Inc.; Austin (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

DailyPay

401(k) with company match

Paid time off (PTO) with rollover

Tuition reimbursement

Job summary

White Lodging is hiring a Lead Line Cook to join our culinary team in a fast-paced hotel kitchen. This leadership role provides a path toward Sous Chef, with daily BOH operations, mentoring junior staff, and maintaining production.

As a senior line cook or lead cook, you will step into kitchen management in training, oversee BOH in the absence of the Sous Chef, and help ensure quality, safety, and efficiency across outlets.

Qualifications

• Senior line cook or lead cook preparing to advance to Sous Chef
• Proficient in sautéing, broiling, frying, roasting, butchery, garde manger, pantry, and breakfast cookery
• Experience mentoring kitchen staff and leading shifts to meet targets

Responsibilities

• Serve as a Sous Chef in training and oversee BOH operations in the Sous Chef's absence
• Mentor and collaborate with Entry Level Cooks, Line Cooks, apprentices, and stewards
• Follow F&B procedures, health dept regulations, and food safety guidelines
• Assist in maintaining food cost and labor cost standards to meet targets
• Check ingredient freshness and enforce recipe standards/portion controls
• Monitor guest feedback and influence food quality and service consistency
• Foster a culture of cooperation and professional kitchen standards
• Perform other duties as assigned

Skills

Sautéing

Broiling

Frying

Roasting

Butchery

Garde Manger

Pantry

Breakfast cookery

Kitchen leadership

Education

Culinary degree

Culinary school training

Apprenticeship

Job description

White Lodging is hiring a Lead Line Cook to join our culinary team in a fast-paced hotel kitchen. This leadership role provides a path toward Sous Chef, with daily BOH operations, mentoring junior staff, and maintaining production.

As a senior line cook or lead cook, you will step into kitchen management in training, oversee BOH in the absence of the Sous Chef, and help ensure quality, safety, and efficiency across outlets.