Lead Line Cook — Path to Sous Chef & Leadership Growth

White Lodging; Clemson (SC); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

DailyPay

401(k) with company match

Paid time off (PTO) with rollover

Paid parental leave

Discounts on hotel rooms, dining, and…

Job summary

White Lodging is seeking a Lead Line Cook to join our culinary team in Clemson, SC. This kitchen leadership role trains toward becoming a Sous Chef, leading daily back-of-house operations in a fast-paced hotel kitchen.

You will mentor junior cooks, ensure food safety, manage production, and help meet cost targets while upholding brand standards. This position offers growth across multiple properties and competitive benefits.

Qualifications

• Experience leading kitchen staff and managing daily BOH operations.
• Ability to train junior cooks and oversee production in a fast-paced hotel kitchen.
• Commitment to food safety, recipe standards, and portion control.

Responsibilities

• Serve as a Sous Chef in training — stepping into full kitchen management responsibilities and overseeing all BOH operations in the Sous Chef's absence
• Mentor and collaborate with Entry Level Cooks, Line Cooks, culinary apprentices, and stewards while managing daily food preparation and production
• Follow company F&B procedures, health dept regulations, and federal food safety guidelines
• Assist in maintaining food cost and labor cost standards to meet financial targets
• Check ingredient freshness; enforce all recipe standards and portion-use records across the team
• Monitor guest feedback scores and proactively influence food quality and service consistency
• Foster a culture of cooperation, respect, and professional kitchen standards among all coworkers
• Perform other duties as assigned

Skills

Leadership

Mentoring

Food preparation

Attention to detail

Team collaboration

Education

Culinary degree or apprenticeship

Job description

White Lodging is seeking a Lead Line Cook to join our culinary team in Clemson, SC. This kitchen leadership role trains toward becoming a Sous Chef, leading daily back-of-house operations in a fast-paced hotel kitchen.

You will mentor junior cooks, ensure food safety, manage production, and help meet cost targets while upholding brand standards. This position offers growth across multiple properties and competitive benefits.