Lead Line Cook: Sous Chef in Training & Flexible Scheduling

White Lodging Services, Inc.; Indianapolis (IN); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Paid time off

Job summary

White Lodging Services, Inc. is seeking a Sous Chef in training at JW Marriott Indianapolis to learn and perform all duties of the role in the absence of the Sous Chef.

You will mentor line cooks, apprentices, and stewards while overseeing daily prep and production in the hotel restaurant or outlet. The ideal candidate brings basic cooking skills in multiple techniques, familiarity with kitchen equipment, and a willingness to adhere to F&B procedures and health regulations to control costs and

Qualifications

• Knowledge of all cooking and preparation equipment.
• Basic cooking skills including sautéing, broiling, frying, roasting, butchery, garde manger, pantry, and breakfast cookery.

Responsibilities

• Serve as a Sous Chef in training, learning and practicing full job duties in the absence of the Sous Chef.
• Mentor and collaborate with Entry and Senior Line Cooks, apprentices, and stewards while managing daily preparation and production in the food outlet.
• Follow company F&B procedures, health department regulations, and federal guidelines.
• Assist in maintaining food cost and labor cost standards.
• Check freshness of foods and ingredients; ensure all recipes and portion-use records are followed.
• Be aware of guest feedback scores and work to positively influence rankings.
• Foster a climate of cooperation and respect among coworkers.
• Perform other duties as assigned.

Skills

Cooking skills

Sautéing

Butchery

Garde manger

Fast-paced

Education

Culinary education

Apprenticeship

Job description

White Lodging Services, Inc. is seeking a Sous Chef in training at JW Marriott Indianapolis to learn and perform all duties of the role in the absence of the Sous Chef.

You will mentor line cooks, apprentices, and stewards while overseeing daily prep and production in the hotel restaurant or outlet. The ideal candidate brings basic cooking skills in multiple techniques, familiarity with kitchen equipment, and a willingness to adhere to F&B procedures and health regulations to control costs and