What are the responsibilities and job description for the Lead Line Cook - Dean's Steakhouse position at White Lodging?
Description
Pastry Lead Line Cook- Dean's Steakhouse
Summary:
Who We Are
White Lodging is hiring a Pastry Lead Line Cook to join our culinary team! This is a kitchen leadership role designed for an experienced line cook who is ready to take the next step toward becoming a Sous Chef. You'll step into a Sous Chef in training capacity, leading daily back-of-house (BOH) operations, mentoring junior kitchen staff, and keeping production running smoothly across a fast-paced hotel kitchen environment.
If you're a senior line cook or lead cook looking for a clear path to culinary management, this role offers the hands-on leadership experience you need — backed by one of the country's top hospitality companies operating premium hotels, restaurants, and rooftop bars across the U.S.
Responsibilities:
What You'll Do
What You Can Look Forward To
Pastry Lead Line Cook- Dean's Steakhouse
Summary:
Who We Are
White Lodging is hiring a Pastry Lead Line Cook to join our culinary team! This is a kitchen leadership role designed for an experienced line cook who is ready to take the next step toward becoming a Sous Chef. You'll step into a Sous Chef in training capacity, leading daily back-of-house (BOH) operations, mentoring junior kitchen staff, and keeping production running smoothly across a fast-paced hotel kitchen environment.
If you're a senior line cook or lead cook looking for a clear path to culinary management, this role offers the hands-on leadership experience you need — backed by one of the country's top hospitality companies operating premium hotels, restaurants, and rooftop bars across the U.S.
Responsibilities:
What You'll Do
- 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
- Assist 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
- 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
What You Can Look Forward To
- 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
- Complimentary wellness tools
- Unlimited referral bonuses
- Leadership development and tuition reimbursement
- Discounts on hotel rooms, dining, and other travel/entertainment experiences
- Multiple hotels in each market = more opportunities for growth