Lead Line Cook - Sous Chef in Training & Growth

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

Benefits offered by this job

Medical, Dental & Vision

Life & Disability Insurance

Paid Parental Leave

DailyPay

401(k) with company match

Vacation/PTO with rollover

Wellness tools

Referral bonuses

Tuition reimbursement

Hotel/dining discounts

Growth opportunities

Job summary

White Lodging is seeking a Sous Chef in training at JW Marriott Indianapolis to learn and perform full duties in the absence of the Sous Chef while supporting daily kitchen operations.

You will mentor entry and senior cooks, ensure adherence to F&B procedures and health guidelines, monitor food quality and costs, and contribute to guest satisfaction.

This role offers hands-on development in a premium hotel dining environment with opportunities to grow.

Qualifications

• Culinary education or apprenticeship preferred.
• Ability to stand and move at a fast pace.
• Knowledge of all cooking equipment.
• Basic cooking skills requested.

Responsibilities

• Serve as a Sous Chef in training, learning and performing full 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

Sautéing

Broiling

Frying

Roasting

Butchery

Garde manger

Pantry

Breakfast cookery

Stamina

Team collaboration

Education

Culinary education or apprenticeship

Job description

White Lodging is seeking a Sous Chef in training at JW Marriott Indianapolis to learn and perform full duties in the absence of the Sous Chef while supporting daily kitchen operations.

You will mentor entry and senior cooks, ensure adherence to F&B procedures and health guidelines, monitor food quality and costs, and contribute to guest satisfaction.

This role offers hands-on development in a premium hotel dining environment with opportunities to grow.