Lead Line Cook

Responsibilities

• Serve as a Sous Chef in training — stepping into full kitchen management responsibilities and overseeing all BOH operations in the Sous Chef's absence
• Mentor and collaborate with Entry Level Cooks, Line Cooks, culinary apprentices, and stewards while managing daily food preparation and production in the food outlet
• Follow company F&B procedures, health department regulations, and federal food safety guidelines
• Aid in maintaining food cost and labor cost standards to meet financial targets
• Check ingredient freshness; enforce all recipe standards and portion-use records across the team
• Monitor guest feedback scores and proactively influence food quality and service consistency
• Foster a culture of cooperation, respect, and professional kitchen standards among all coworkers
• Perform other duties as assigned

PM Shift

• What You'll Bring
• Solid working knowledge of all commercial kitchen equipment and culinary preparation techniques
• Demonstrated proficiency in sautéing, broiling, frying, roasting, butchery, garde manger, pantry, and breakfast cookery
• Experience leading or mentoring kitchen staff — prior lead cook or senior cook experience strongly preferred
• Culinary degree, culinary school training, or apprenticeship preferred — not required
• Ability to stand and move at a fast pace for extended periods in a high-volume kitchen

Other information

• DailyPay — get paid when you need it
• Advanced scheduling with easy shift swapping via our app
• Unlimited employee referral bonuses
• 401(k) with company match
• Paid time off (PTO) with rollover
• Complimentary wellness tools
• Leadership development & tuition reimbursement
• Discounts on hotel rooms, dining, and travel
• Growth opportunities across multiple hotel properties in your market
• Employee Assistance Program (EAP)