Senior Line Cook & Mentor — Upscale Hotel Kitchen

White Lodging Services, Inc.; West Lafayette (IN); On-site; USD 42,000 - 56,000; Full time

Benefits offered by this job

Health benefits

Life & Disability

Paid parental leave

DailyPay

EAP

401(k) match

PTO with rollover

Wellness tools

Referral bonuses

Leadership development & tuition reimb

Hotel dining discounts

Growth opportunities

Job summary

White Lodging Services, Inc. is seeking a Senior Line Cook for 8Eleven Modern Bistro at Union Club Hotel, a Marriott Autograph Collection property on Purdue University campus in West Lafayette, Indiana.

You will lead a fast-paced, upscale kitchen, mentor junior cooks, and uphold the highest standards of food quality and presentation. In this role, you will oversee mise en place, recipe consistency, and BOH operations while contributing to guest satisfaction in a premier hotel dining setting.

Qualifications

• Culinary degree or apprenticeship is preferred but not required.
• Experience in a high-volume, fast-paced kitchen.
• Ability to stand and work for extended periods.

Responsibilities

• Mentor entry-level cooks and culinary apprentices; oversee daily prep and production
• Execute back-of-house (BOH) operations following F&B procedures, health codes, and federal guidelines
• Ensure proper food handling, storage, and sanitation at all times
• Help maintain food cost and labor cost targets
• Check ingredient freshness; uphold recipe standards and portion-use records
• Positively influence guest feedback through consistent food quality
• Foster a respectful, cooperative team culture

Skills

Commercial kitchen equipment

Sautéing

Broiling

Frying

Roasting

Butchery

Garde manger

Pantry

Breakfast cookery

Education

Culinary degree or apprenticeship (preferred)

Job description

White Lodging Services, Inc. is seeking a Senior Line Cook for 8Eleven Modern Bistro at Union Club Hotel, a Marriott Autograph Collection property on Purdue University campus in West Lafayette, Indiana.

You will lead a fast-paced, upscale kitchen, mentor junior cooks, and uphold the highest standards of food quality and presentation. In this role, you will oversee mise en place, recipe consistency, and BOH operations while contributing to guest satisfaction in a premier hotel dining setting.