Banquet Chef

Redd Hospitality; Indianapolis (IN); On-site; USD 85,000 - 130,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Redd Hospitality is seeking an experienced Chef De Cuisine / Executive Chef to lead the culinary team and oversee all kitchen operations in a high-volume hospitality setting in Indianapolis. You will drive food quality, safety, and service standards while managing staff and coordinating with events.

The role emphasizes staff leadership, menu planning, and collaboration with dietary teams to meet diverse guest needs and special dietary requests.

Qualifications

• Proven experience as an Executive Chef or in a similar role within high-volume hospitality.
• Strong knowledge of food production techniques and kitchen operations.
• Excellent team management and leadership skills.
• Experience coordinating events and large-scale banquets with attention to dietary needs.

Responsibilities

• Oversee daily kitchen operations and ensure efficient food production and service.
• Manage kitchen staff, provide training and guidance to foster a collaborative team.
• Ensure compliance with food safety regulations and proper handling.
• Coordinate with dietary department to accommodate dietary needs.
• Monitor inventory and order supplies to maintain stock levels.
• Collaborate with banquet coordinators to plan and execute large events.
• Maintain cleanliness and organization, upholding health and safety standards.

Skills

Executive Chef experience

Events management

Food production techniques

Kitchen management

Dietary requirements and menus

Team leadership

Quality and safety standards

Job description

Overview

We are seeking a passionate and experienced Chef De Cuisine to lead our culinary team and oversee all kitchen operations. The ideal candidate will have a strong background in food production and service, with a focus on delivering exceptional dining experiences in a hospitality environment. As the Executive Chef, you will be responsible for , staff management, and maintaining high standards of food quality and safety.

Responsibilities

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Manage kitchen staff, providing training, guidance, and support to foster a collaborative team environment.
• Ensure compliance with food safety regulations and proper food handling practices.
• Coordinate with the dietary department to accommodate special dietary needs and preferences.
• Monitor inventory levels, ordering supplies as needed to maintain optimal stock levels.
• Collaborate with banquet coordinators to plan and execute large-scale events successfully.
• Maintain cleanliness and organization of the kitchen area, adhering to health and safety standards.

Qualifications

• Proven experience as an Executive Chef or in a similar role within the hospitality industry in a high volume setting $6 million annually minimum
• Strong Experience in Events.
• Strong knowledge of food production techniques, kitchen management, and food service operations.
• Excellent team management skills with the ability to inspire and lead a diverse culinary team.
• Familiarity with dietary requirements and menu planning for various occasions, including banquets.
• Exceptional organizational skills with attention to detail in all aspects of kitchen operations.
• Ability to work in a fast-paced environment while maintaining high-quality standards.

Join our team as we strive to create memorable dining experiences through exceptional culinary artistry!

Job Type: Full-time

Benefits

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance