Sous Chef in Training — Lead Line Cook & Growth

White Lodging; Indianapolis (IN); On-site; USD 48,000 - 65,000; Full time

Benefits offered by this job

Medical, Dental, and Vision insurance

Paid Parental Leave

DailyPay option

401(k) with company match

Vacation/PTO with rollover

Discounts on hotel rooms and dining

Tuition reimbursement

Employee wellness tools

Job summary

White Lodging, located at JW Marriott Indianapolis, is seeking a Sous Chef in training to learn and perform all duties in the absence of the Sous Chef. You will mentor line cooks, apprentices, and stewards while overseeing daily prep and production in the food outlet.

You will follow F&B procedures, health regulations, and federal guidelines while helping manage food and labor costs. The role requires staying on the line at a fast pace and maintaining quality for guest satisfaction.

Qualifications

• Culinary education or apprenticeship preferred but not mandatory.
• Ability to stand and move at a fast pace for long periods of time.

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

Sautéing

Food safety knowledge

Mentoring

Team collaboration

Fast-paced environment

Quality control

Education

Culinary education or apprenticeship

Job description

White Lodging, located at JW Marriott Indianapolis, is seeking a Sous Chef in training to learn and perform all duties in the absence of the Sous Chef. You will mentor line cooks, apprentices, and stewards while overseeing daily prep and production in the food outlet.

You will follow F&B procedures, health regulations, and federal guidelines while helping manage food and labor costs. The role requires staying on the line at a fast pace and maintaining quality for guest satisfaction.