Banquet Sous Chef

General Hotels Corporation; Indianapolis (IN); On-site; USD 52,000 - 70,000; Full time

Job summary

General Hotels Corporation is seeking a Banquet Sous Chef at The Crowne Plaza Union Station. This role leads daily banquet kitchen operations, overseeing food preparation, presentation, and timely service for events in Indianapolis.

As a hands-on culinary leader, you will supervise staff, coordinate with Sales and F&B, and ensure strict food safety standards while maintaining quality. Flexibility for early mornings, evenings, weekends, and holidays is required.

Qualifications

• Previous culinary leadership or banquet experience preferred.
• Strong knowledge of food preparation, presentation, sanitation, and kitchen operations.
• Ability to lead a team in a fast-paced environment while maintaining quality and attention to detail.
• Strong communication, organization, and problem-solving skills.
• Ability to work flexible hours, including early mornings, evenings, weekends, and holidays based on business needs.
• Must report to work on time and in complete, clean uniform, including chef coat, chef pants, chef hat, and non-slip shoes.

Responsibilities

• Lead and oversee daily banquet kitchen operations, ensuring food is prepared and served accurately, consistently, and on time.
• Supervise, train, and coach kitchen staff; delegate assignments and hold team members accountable to established standards.
• Prepare, cook, and plate banquet food while assisting with buffet service as needed.
• Ensure all food meets standards for quality, taste, temperature, portion size, presentation, and garnish.
• Ensure recipes, prep lists, and production standards are consistently followed.
• Participate with the Sales team in client visits, menu presentations, food tastings, and event planning to help ensure culinary expectations are met.
• Collaborate with Sales and Food & Beverage leadership to develop and execute menus that meet client needs and event specifications.
• Assist with food ordering, inventory, portion control, waste reduction, and food cost management.
• Maintain proper FIFO inventory rotation and ensure all food is properly labeled, stored, and handled.
• Maintain and enforce all food safety, sanitation, and cleanliness standards.
• Ensure kitchen cleaning and closing procedures are completed and the kitchen is prepared for the next day's operations.
• Communicate effectively with the Executive Chef, Sales team, Food & Beverage leadership, Front of House, and other departments regarding banquet needs and operational concerns.
• Maintain a professional, positive, and team-oriented work environment.
• Perform other duties as assigned by the Executive Chef.

Skills

Culinary leadership

Banquet operations

Food safety

Team leadership

Communication

Job description

Location: Crowne Plaza Downtown Indianapolis Union Station

Indianapolis, IN

Job Id:12992

# of Openings:1

General Hotels Corporation is seeking a Banquet Sous Chef at The Crowne Plaza Union Station. This position plays a key role in delivering an exceptional guest experience through outstanding food quality, presentation, and timely banquet execution. This position provides hands-on culinary leadership and oversees the daily preparation and service of banquet events.

Key Responsibilities

• Lead and oversee daily banquet kitchen operations, ensuring food is prepared and served accurately, consistently, and on time.
• Supervise, train, and coach kitchen staff; delegate assignments and hold team members accountable to established standards.
• Prepare, cook, and plate banquet food while assisting with buffet service as needed.
• Ensure all food meets standards for quality, taste, temperature, portion size, presentation, and garnish.
• Ensure recipes, prep lists, and production standards are consistently followed.
• Participate with the Sales team in client visits, menu presentations, food tastings, and event planning to help ensure culinary expectations are met.
• Collaborate with Sales and Food & Beverage leadership to develop and execute menus that meet client needs and event specifications.
• Assist with food ordering, inventory, portion control, waste reduction, and food cost management.
• Maintain proper FIFO inventory rotation and ensure all food is properly labeled, stored, and handled.
• Maintain and enforce all food safety, sanitation, and cleanliness standards.
• Ensure kitchen cleaning and closing procedures are completed and the kitchen is prepared for the next day's operations.
• Communicate effectively with the Executive Chef, Sales team, Food & Beverage leadership, Front of House, and other departments regarding banquet needs and operational concerns.
• Maintain a professional, positive, and team-oriented work environment.
• Perform other duties as assigned by the Executive Chef.

Qualifications & Expectations

• Previous culinary leadership or banquet experience preferred.
• Strong knowledge of food preparation, presentation, sanitation, and kitchen operations.
• Ability to lead a team in a fast-paced environment while maintaining quality and attention to detail.
• Strong communication, organization, and problem-solving skills.
• Ability to work flexible hours, including early mornings, evenings, weekends, and holidays based on business needs.
• Must report to work on time and in complete, clean uniform, including chef coat, chef pants, chef hat, and non-slip shoes.

General Hotels Corporation is committed to enriching lives through award-winning hospitality. GHC is one of the largest hotel management companies headquartered in the Midwest, with a 60+ year history of providing excellent guest service. We recognize that our associates are the key to our continued success and have a long history of promoting from within.

General Hotels Corporation is an equal opportunity employer. We participate in E-Verify to confirm employment eligibility.