Executive Chef - Banquets & Event Culinary Leader

General Hotels Corporation; Indianapolis (IN); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Incentive Plan

Medical Insurance

Dental Insurance

Vision Insurance

Company Paid Life Insurance

401(k) with company match

Earned Wage Access

Employee Assistance Program

Paid Time Off

Job summary

Crowne Plaza Indianapolis Downtown Union Station in Indianapolis, IN is seeking an Executive Chef with a strong banquet and event operations background to lead the culinary team and drive creative, high-level dining experiences.

The role requires managing a 30-member kitchen, menu development, budgeting, and ensuring food safety across both banquet and restaurant services, with collaboration across F&B and hotel leadership. Evening/weekend availability is expected.

Qualifications

• 5 years culinary experience as an Executive Chef in a full-service hotel, upscale restaurant and catering operation.
• Proven track record of menu development, recipe creation, banquet/event management and contemporary cooking techniques.
• Proven track record of leadership - training, coaching, and supervising diverse kitchen teams.
• Proven track record of operational management skills: inventory control, cost management, and vendor relations for food and kitchen supplies.
• Working knowledge of food safety and sanitation practices, including adherence to local health regulations and HACCP or equivalent standards.
• Experience with banquet and high-volume production, particularly for hotels, convention centers, or similar event-focused environments.
• Strong collaboration and communication skills to work effectively with Food & Beverage department, Catering Sales team, Banquet team, and hotel management.
• Ability to maintain composure and efficiency in a fast-paced setting, balancing quality with timely service.
• Formal culinary education or equivalent professional experience; ServSafe or similar food handler/manager certification preferred.
• Flexibility to work evenings, weekends, and holidays as needed to support hotel operations and major event.

Responsibilities

• Leading all aspects of the culinary department - banquets & restaurants.
• Being Creative - we want you to push the envelope! Exceptional taste and food presentation is a must.
• Leading the culinary team of 30 team members - training, mentoring, and instilling a culture of accountability and creativity.
• Driving quality and fostering a positive work environment.
• Ensuring all food safety and sanitation practices are executed.
• Menu development.
• Scheduling.
• Budgeting.
• Cost Control.
• Driving revenue - working closely with the Sales/Catering Team to develop menus and an exceptional dining/event experience.
• Maintaining vender relations - sourcing new venders as needed.

Skills

Leadership abilities

Menu development

Banquet management

Communication skills

Food safety knowledge

Team training

Budgeting

Vendor relations

Creativity

Education

Culinary degree or equivalent experience

ServSafe certification

Job description

Crowne Plaza Indianapolis Downtown Union Station in Indianapolis, IN is seeking an Executive Chef with a strong banquet and event operations background to lead the culinary team and drive creative, high-level dining experiences.

The role requires managing a 30-member kitchen, menu development, budgeting, and ensuring food safety across both banquet and restaurant services, with collaboration across F&B and hotel leadership. Evening/weekend availability is expected.