Senior Line Cook - Lead Kitchen, Growth Across Hotels

White Lodging Services, Inc.; Milwaukee (WI); On-site; USD 28,000 - 30,000; Full time

Benefits offered by this job

DailyPay

Shift swapping app

Growth opportunities across multiple酒店

401(k) with company match

Paid time off

Wellness tools

Leadership development & tuition reimb

Discounts on hotel rooms, dining, and旅

Employee Assistance Program (EAP)

Medical, dental, and vision insurance—

Job summary

East Town Kitchen & Bar is part of White Lodging’s Milwaukee portfolio, seeking a Senior Line Cook to lead in a fast-paced kitchen and mentor junior culinarians. This role offers growth across multiple hotel properties in the Milwaukee market.

You’ll oversee prep and production, ensure food safety and portion control, and contribute to guest experiences through consistent quality. Compensation is $20–$22 per hour with flexible scheduling and benefits from day one.

Qualifications

• Hands-on experience in a commercial kitchen environment.
• Proficiency in sautéing, broiling, frying, roasting, garde manger, and pantry.
• Culinary degree or apprenticeship preferred, not required.
• Ability to work at a fast pace for extended periods.

Responsibilities

• Mentor and oversee entry-level cooks and apprentices.
• Lead daily prep and production in a fast-paced kitchen.
• Ensure food handling, storage, sanitation, and safety.
• Support BOH operations following health codes and procedures.
• Monitor food and labor costs and portion control.
• Maintain recipe standards and track usage.
• Contribute to a positive, collaborative team culture.

Skills

Commercial kitchen equipment

Sautéing & cooking

Mentoring

Fast pace

Education

Culinary degree or apprenticeship

Job description

East Town Kitchen & Bar is part of White Lodging’s Milwaukee portfolio, seeking a Senior Line Cook to lead in a fast-paced kitchen and mentor junior culinarians. This role offers growth across multiple hotel properties in the Milwaukee market.

You’ll oversee prep and production, ensure food safety and portion control, and contribute to guest experiences through consistent quality. Compensation is $20–$22 per hour with flexible scheduling and benefits from day one.