Lead Line Cook

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.
• Affirm food cost and labor cost standards.
• Check freshness of foods and ingredients; ensure all recipes and portion-use records are followed.
• Foster a climate of cooperation and respect among coworkers.
• Perform other duties as assigned.

Requirements

• Knowledge of all cooking and preparation equipment.
• Basic cooking skills including sautéing, broiling, frying, roasting, butchery, garde manger, pantry, and breakfast cookery.
• Culinary education or apprenticeship preferred but not mandatory.
• Ability to stand and move at a fast pace for long periods of time.

Qualifications

White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars and restaurants in some of the country’s best cities to live. We know that the hospitality business, like life, is how you make people feel. That’s where you come in. You’ll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow.

Benefits

• Medical, Dental, and Vision insurance (starting Day 1)
• Life Insurance and Disability Insurance
• Paid Parental Leave
• DailyPay option
• Employee Assistance Program (EAP)
• 401(k) with company match
• Vacation/Paid Time Off (PTO) with rollover
• Unlimited referral bonuses
• Lifetime leadership development and tuition reimbursement
• Discounts on hotel rooms, dining, and other travel/entertainment experiences

Pay

Starting salary is commensurate with experience.

Schedule

Flexible schedule available.