AM Cook: Luxury Hotel Kitchen, Breakfast & Banquets

InterContinental Hotels Group; Indianapolis (IN); On-site; USD 22,000 - 29,000; Full time

Benefits offered by this job

Medical, dental, vision, life and-dis-

401(k) plan matching

PTO and wellness programs

Global hotel discounts

Uniform provided

Job summary

InterContinental Indianapolis is seeking a culinary professional to join our team. You’ll set up stations for breakfast, lunch, and dinner, ensure dishes are prepared and presented per standard recipes, and maintain a clean, sanitary kitchen in line with health codes.

Day-to-day duties include mise en place, banquet and kitchen line support, managing par stocks, and complying with safety standards in a fast-paced, high-volume environment.

Qualifications

• Must have 1-3 years of culinary experience.
• High-volume production kitchen experience preferred.
• Ability to lift up to 50 lbs and stand for long periods.
• Able to work night, weekend, and holiday shifts.
• Culinary degree is a plus.

Responsibilities

• Set up any a la carte stations required for breakfast, lunch, or dinner period.
• Ensure all dishes are prepared and presented per standard recipes established by the Chef.
• Maintain a clean and sanitary workstation in compliance with health codes.
• Perform banquet and kitchen line functions as directed by the Executive or Sous Chef.
• Ensure par stocks and supplies meet daily menus and banquets.
• Maintain compliance with health, safety, sanitation, and alcohol awareness standards.
• Complete mise en place before service.

Skills

Culinary experience

High-volume kitchen

Communication skills

Local language fluency

Flexible schedule

Education

High school diploma or GED

Culinary degree preferred

Job description

InterContinental Indianapolis is seeking a culinary professional to join our team. You’ll set up stations for breakfast, lunch, and dinner, ensure dishes are prepared and presented per standard recipes, and maintain a clean, sanitary kitchen in line with health codes.

Day-to-day duties include mise en place, banquet and kitchen line support, managing par stocks, and complying with safety standards in a fast-paced, high-volume environment.