Lead Line Cook - Dean's Steakhouse

What You'll Do

• Serve as a Sous Chef in training at Dean's inside the JW Marriott Charlotte — 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 to the standards of a JW Marriott luxury hotel restaurant
• Follow all White Lodging F&B procedures, health department regulations, and federal food safety guidelines across every shift in this upscale Charlotte hotel kitchen
• Assist in maintaining food cost and labor cost standards — contributing to the financial performance and operational efficiency of the Dean's culinary team
• Check ingredient freshness; enforce all recipe standards and portion-use records consistently across the kitchen team
• Monitor guest feedback scores and proactively influence food quality, consistency, and presentation to drive positive rankings for Dean's and the JW Marriott Charlotte
• Foster a culture of cooperation, respect, and professional kitchen standards among all culinary coworkers at this high-volume upscale hotel property
• Perform other duties as assigned

What You'll Bring

• Solid working knowledge of all commercial kitchen equipment and culinary preparation techniques in a high-volume hotel or upscale restaurant environment
• Demonstrated proficiency in sautéing, broiling, frying, roasting, butchery, garde manger, pantry, and breakfast cookery — Southern cuisine or chef-driven restaurant experience a plus for this role at Dean's
• Experience leading or mentoring kitchen staff — prior lead cook, senior line cook, or chef de partie experience strongly preferred
• Culinary degree, culinary school training, or apprenticeship preferred — not required; we will train the right candidate
• Ability to stand and move at a fast pace for extended periods in a high-volume upscale hotel kitchen environment