Sous Chef

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Summary:

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. We believe the hospitality business is about 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.

• Lead daily food preparation in assigned areas, ensuring high‑quality, fresh ingredients with seasonal techniques and preparations.
• Assist with interviewing, hiring, training, and managing culinary staff to maintain a high‑performing team.
• Uphold strict standards for cleanliness, food handling, and sanitation to ensure a safe and efficient kitchen environment.
• Organize, oversee, and manage food prep operations, including creating menus, recipes, and executing menu implementation timelines.
• Control food costs by monitoring inventory, maintaining portion control, and minimizing waste.
• Foster a respectful and cooperative kitchen environment, mentoring associates for career growth and advancement.

• Strong leadership and organizational skills to oversee culinary operations effectively.
• Expertise in developing innovative dishes while maintaining consistency and quality across all operations.
• A collaborative approach to working with the front‑of‑house team to enhance guest experiences.
• A passion for coaching, developing talent, and delivering exceptional guest experiences.
• An associate’s degree in culinary arts or business administration is preferred.

• Medical, Dental, and Vision Insurance starting on Day 1
• Paid Parental Leave
• Unlimited Referral Bonuses
• Vacation and Paid Time Off (PTO) with rollover
• Tuition Reimbursement
• Complimentary and Discounted Rooms
• Leadership development opportunities

White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates.

Location Code: 5501

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitality