Creative Banquet Sous Chef | Lead 30-Cook Team in Hotels

General Hotels Corporation; Indianapolis (IN); On-site; USD 50,000 - 75,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Company Paid Life Insurance

Telemedicine

Supplemental Life Insurance

401(k) with company match

Earned Wage Access

Employee Assistance Program

Perks through Benefit Hub

Generous Time Off

Job summary

Crowne Plaza Indianapolis Downtown Union Station is seeking a dynamic Sous Chef to join our on-site culinary team in Indianapolis, IN. You will work closely with the Executive Chef and F&B leadership to create memorable dining and event experiences.

Responsibilities include leading a 30-person kitchen, driving culinary creativity, ensuring food safety, and managing menu development, scheduling, and costs in a fast-paced hotel environment.

Qualifications

• 3-5 years culinary experience as an Executive Chef or Sous Chef in a full-service hotel or upscale catering operation.
• Proven track record of menu development and banquet/event management.
• Proven track record of leadership—training, coaching, and supervising diverse kitchen teams.
• Operational management skills: inventory control, cost management, and vendor relations for food/kitchen supplies.
• Solid knowledge of food safety and sanitation practices including HACCP or equivalent standards.

Responsibilities

• Lead the culinary department for banquets and restaurants under the direction of the Executive Chef.
• Drive creativity in menu development and food presentation.
• Lead a culinary team of about 30, including training, mentoring, and fostering a culture of accountability and creativity.
• Protect quality and foster a positive work environment.
• Ensure all food safety and sanitation practices are followed.
• Develop menus and coordinate scheduling.
• Manage cost controls and budgeting for the kitchen.
• Collaborate with Food & Beverage, Catering Sales, Banquet teams, and hotel leadership.

Skills

Culinary leadership

Menu development

Banquet & events

Food safety (HACCP)

Team leadership

High-volume production

Communication

Flexibility

Education

Formal culinary education

Job description

Crowne Plaza Indianapolis Downtown Union Station is seeking a dynamic Sous Chef to join our on-site culinary team in Indianapolis, IN. You will work closely with the Executive Chef and F&B leadership to create memorable dining and event experiences.

Responsibilities include leading a 30-person kitchen, driving culinary creativity, ensuring food safety, and managing menu development, scheduling, and costs in a fast-paced hotel environment.