Banquet Sous Chef: Creative Leader in a High-Volume Kitchen

Aimbridge Hospitality; Indianapolis (IN); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Daily Pay

Medical/Dental/Vision

Disability Insurance

Life/AD&D Insurance

Paid Time Off

Employee Assistance Program

401k Retirement Plan

Job summary

Aimbridge Hospitality in Indianapolis is seeking a talented Sous Chef to drive banquet kitchen creativity while upholding top standards.

You will lead a high-volume kitchen, design compelling banquet menus, manage food costs, and mentor a team to deliver exceptional guest experiences. The role emphasizes safety, waste reduction, and meticulous organization in a fast-paced events environment.

Qualifications

• Bachelor's degree plus 2–4 years in a high-volume, full-service restaurant or hotel setting.
• Demonstrates ability to resolve complex workplace challenges while maintaining composure under pressure.
• Leads, coaches, and mentors kitchen staff with strong communication and decisiveness.
• Clear communication, quick decision-making, and active listening to address concerns from colleagues and guests.

Responsibilities

• Welcome guests and rally the kitchen team with energy.
• Maintain Aimbridge Hospitality standards for safety and efficiency.
• Lead, train, and coach kitchen staff including hiring.
• Manage kitchen budgets, inventory, and food costs.
• Create banquet menus and plating for buffets.

Skills

Guest Service

Team Leadership

Cost Control

Menu Design

Event Catering

Education

Bachelor's degree in Hospitality

Job description

Aimbridge Hospitality in Indianapolis is seeking a talented Sous Chef to drive banquet kitchen creativity while upholding top standards.

You will lead a high-volume kitchen, design compelling banquet menus, manage food costs, and mentor a team to deliver exceptional guest experiences. The role emphasizes safety, waste reduction, and meticulous organization in a fast-paced events environment.