Lead Line Cook — Path to Sous Chef in Training

White Lodging; Nashville (TN); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

DailyPay

401(k) with company match

Paid time off (PTO) with rollover

Tuition reimbursement

Employee discounts on hotel dining

Job summary

White Lodging is seeking a Lead Line Cook to join our culinary team in a fast-paced hotel kitchen. This leadership role transitions an experienced line cook toward a Sous Chef in training, overseeing daily BOH operations and guiding junior kitchen staff to maintain quality and efficiency.

You will focus on production, recipe standards, and cost controls while fostering professional standards and teamwork across all shifts.

Qualifications

• Senior line cook or lead cook experience preferred.
• Ability to mentor junior kitchen staff and manage daily food prep.
• Culinary degree or culinary training preferred, not required.

Responsibilities

• Serve as a Sous Chef in training, overseeing BOH operations in the absence of the Sous Chef.
• Lead and mentor Entry Level Cooks, Line Cooks, apprentices and stewards.
• Ensure adherence to F&B procedures, health dept. regulations and food safety guidelines.
• Assist in maintaining food and labor cost targets.

Skills

Line cook leadership

Mentoring staff

Sautéing

Broiling

Frying

Education

Culinary degree / apprenticeship

Job description

White Lodging is seeking a Lead Line Cook to join our culinary team in a fast-paced hotel kitchen. This leadership role transitions an experienced line cook toward a Sous Chef in training, overseeing daily BOH operations and guiding junior kitchen staff to maintain quality and efficiency.

You will focus on production, recipe standards, and cost controls while fostering professional standards and teamwork across all shifts.