Lead Line Cook - Corner

White Lodging is a prominent company specializing in the development and operation of a prestigious portfolio of hotels, rooftop bars, and restaurants across some of the most desirable cities in the United States. Renowned for their commitment to excellence in the hospitality industry, White Lodging creates environments that allow employees and guests alike to thrive. Their dedication to guest satisfaction and employee well-being is a cornerstone of their operations, setting them apart in a highly competitive market. As a leader in hospitality management, the company focuses on delivering exceptional experiences that make every guest feel valued and welcome. They emphasize not only quality service but also fostering a workplace culture that encourages growth, collaboration, and personal achievement. The role offered is a Sous Chef in training, designed for individuals passionate about pursuing a career in the food and beverage industry while benefiting from the flexibility of advanced scheduling via a dedicated app. This system allows employees to easily swap or pick up shifts, helping to maintain a healthier work-life balance. In this position, individuals will gain hands-on experience in culinary arts under the guidance of an experienced Sous Chef. It offers a blend of mentorship, leadership development, and practical skill-building in a dynamic and supportive environment. The job encompasses a wide range of responsibilities, including mentoring line cooks and apprentices, managing daily kitchen operations, ensuring compliance with food safety regulations, and contributing to cost management objectives. This is an excellent opportunity for culinary enthusiasts looking to expand their expertise, work in a collaborative team setting, and advance their careers within a respected hospitality organization. White Lodging provides a comprehensive benefits package and supports career growth through educational opportunities and leadership training, ensuring that employees have the resources they need to succeed and flourish in the hospitality field.

• 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