Line Cook 3

Line Cook 3

The Whit — New Orleans, LA

Reports To: Chef de Cuisine (CDC)

We are opening the doors to something extraordinary and looking for the foundational team members who will help define it.

The Whit is an intimate luxury boutique hotel housed in a beautifully restored 19th-century mansion in the heart of New Orleans. Featuring 15 elegant guest rooms, a bespoke bar, a cocktail salon, and a curated library, our refined culinary program centers around elevated small plates, exceptional wines, handcrafted cocktails, and a robust private events calendar.

The Whit is intentionally designed to feel less like a traditional hotel and more like the private home of an extraordinary, discerning host. If you are passionate about scratch-made, refined cuisine, take pride in running a tight, organized station, and are energized by the opportunity to help build a premier destination from the ground up, we would love to meet you.

The Line Cook 3 is the strongest non-leadership cook in the kitchen — the bridge between line cook and hourly leadership. This role independently runs multiple stations, supports the flow of the entire shift, leads by example, and begins taking ownership of sections of the kitchen and newer cooks.

•     Independently set up, run, and break down 3 or more stations at a high level

•     Maintain urgency, quality, cleanliness, and organization throughout service

•     Support other stations when they begin to fall behind, and temporarily hold down expo or a station when a manager steps away

•     Demonstrate strong food quality, ticket-time awareness, and attention to detail during service

•     Take ownership of one or more assigned operational areas (e.g., fry or pantry station, slicer and steel area, walk-in or dry storage, labeling systems, side-work and breakdown checklists) and maintain standards there consistently

•     Lead breakdown, side work, and station reset at the end of the shift

•     Reinforce food safety, organization, communication, and recipe adherence

•     Help train new employees and support station sign-offs

•     Lead by example and set the standard for work ethic and urgency

•     Review prep levels, shortages, and station needs before service begins

•     Assist with line checks, prep lists, and station readiness

•     Communicate low product, shortages, and operational concerns to leadership

•     Help plan breakdown, side work, and station reset before the end of the shift

•     2–4 years of line cook experience within a full-service, polished-casual or fine-dining kitchen

•     Hands-on experience with scratch cooking techniques; comfort working from whole-product fabrication

•     Demonstrated readiness to run multiple stations independently and support less experienced cooks

•     Ability to stand, move quickly, and maintain high energy for extended periods during demanding services

•     Ability to lift up to 50 lbs. (e.g., standard ingredient sacks) and comfortably perform routine bending, reaching, and sitting tasks. These requirements can be met with or without reasonable accommodations

•     Line Cook 3 pay range: $18–20/hour

•     Competitive Health, Vision, and Dental Insurance

•     Company-sponsored ServSafe Certifications and ongoing culinary continuing education

•     Flexible scheduling designed around business volume

•     24/7 accessible HR support system

•     A progressive, mindful ownership group dedicated to a diverse, inclusive, and thriving FOH/BOH workspace

Line Cook 3

The Whit — New Orleans, LA

Reports To: Chef de Cuisine (CDC)

We are opening the doors to something extraordinary and looking for the foundational team members who will help define it.

The Whit is an intimate luxury boutique hotel housed in a beautifully restored 19th-century mansion in the heart of New Orleans. Featuring 15 elegant guest rooms, a bespoke bar, a cocktail salon, and a curated library, our refined culinary program centers around elevated small plates, exceptional wines, handcrafted cocktails, and a robust private events calendar.

The Whit is intentionally designed to feel less like a traditional hotel and more like the private home of an extraordinary, discerning host. If you are passionate about scratch-made, refined cuisine, take pride in running a tight, organized station, and are energized by the opportunity to help build a premier destination from the ground up, we would love to meet you.

The Line Cook 3 is the strongest non-leadership cook in the kitchen — the bridge between line cook and hourly leadership. This role independently runs multiple stations, supports the flow of the entire shift, leads by example, and begins taking ownership of sections of the kitchen and newer cooks.

•     Independently set up, run, and break down 3 or more stations at a high level

•     Maintain urgency, quality, cleanliness, and organization throughout service

•     Support other stations when they begin to fall behind, and temporarily hold down expo or a station when a manager steps away

•     Demonstrate strong food quality, ticket-time awareness, and attention to detail during service

•     Take ownership of one or more assigned operational areas (e.g., fry or pantry station, slicer and steel area, walk-in or dry storage, labeling systems, side-work and breakdown checklists) and maintain standards there consistently

•     Lead breakdown, side work, and station reset at the end of the shift

•     Reinforce food safety, organization, communication, and recipe adherence

•     Help train new employees and support station sign-offs

•     Lead by example and set the standard for work ethic and urgency

•     Review prep levels, shortages, and station needs before service begins

•     Assist with line checks, prep lists, and station readiness

•     Communicate low product, shortages, and operational concerns to leadership

•     Help plan breakdown, side work, and station reset before the end of the shift

•     2–4 years of line cook experience within a full-service, polished-casual or fine-dining kitchen

•     Hands-on experience with scratch cooking techniques; comfort working from whole-product fabrication

•     Demonstrated readiness to run multiple stations independently and support less experienced cooks

•     Ability to stand, move quickly, and maintain high energy for extended periods during demanding services

•     Ability to lift up to 50 lbs. (e.g., standard ingredient sacks) and comfortably perform routine bending, reaching, and sitting tasks. These requirements can be met with or without reasonable accommodations

•     Line Cook 3 pay range: $18–20/hour

•     Competitive Health, Vision, and Dental Insurance

•     Company-sponsored ServSafe Certifications and ongoing culinary continuing education

•     Flexible scheduling designed around business volume

•     24/7 accessible HR support system

•     A progressive, mindful ownership group dedicated to a diverse, inclusive, and thriving FOH/BOH workspace