Lead Line Cook: Sous Chef in Training for Growth

White Lodging; Indianapolis (IN); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Health/dental/vision

Life Insurance

Disability Insurance

Parental Leave

DailyPay

EAP

401(k) with match

Vacation PTO

Wellness tools

Referral bonuses

Tuition reimbursement

Discounts on hotel rooms/dining

Growth opportunities

Job summary

White Lodging in Indianapolis is seeking a Sous Chef in training to learn and perform full duties in the absence of the Sous Chef. You will mentor entry and senior cooks, apprentices, and stewards while managing daily prep and production in the food outlet.

Follow F&B procedures, health regulations, and federal guidelines; help maintain food and labor cost standards. The role supports a collaborative kitchen team and opportunities for growth within White Lodging.

Qualifications

• Basic cooking skills across multiple techniques.
• Sautéing, broiling, frying, and roasting proficiency.
• Butchery, garde-manger, pantry and breakfast cookery knowledge.
• Culinary education or apprenticeship preferred.
• Ability to stand and work at a fast pace for long shifts.

Responsibilities

• Serve as a Sous Chef in training, learning full duties when the Sous Chef is absent.
• 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

Basic cooking skills

Sautéing

Broiling

Frying

Roasting

Butchery

Garde manger

Pantry

Breakfast cookery

Mentoring teammates

Education

Culinary education or apprenticeship

Job description

White Lodging in Indianapolis is seeking a Sous Chef in training to learn and perform full duties in the absence of the Sous Chef. You will mentor entry and senior cooks, apprentices, and stewards while managing daily prep and production in the food outlet.

Follow F&B procedures, health regulations, and federal guidelines; help maintain food and labor cost standards. The role supports a collaborative kitchen team and opportunities for growth within White Lodging.