Executive Banquet Chef - Lead High-Volume Events

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

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.