Executive Chef: Lead Creative Culinary Team & Guest Experience

Aimbridge Hospitality; Indianapolis (IN); On-site; USD 80,000 - 110,000; Full time

Benefits offered by this job

Daily Pay

Medical, Dental, Vision

Disability Insurance

Life/AD&D

Paid Time Off

Employee Assistance Program

401k Retirement Plan

Job summary

Aimbridge Hospitality is seeking an Executive Chef to lead our culinary team across Café, Room Service, Banquets and more, crafting unforgettable dining experiences and elevating guest satisfaction. You will oversee food preparation, menu innovation, and cost control in a dynamic hotel environment.

Ideal candidates bring a culinary degree or equivalent, 5+ years in hotel kitchens with supervisory experience, and the ability to perform under pressure while upholding safety standards.

Qualifications

• Two-year degree with 3+ years related experience or four-year degree with 1+ year related experience.
• Five years progressive hotel kitchen experience with supervisory responsibilities.
• Ability to work under pressure while maintaining safety standards.

Responsibilities

• Flavor Maestro: supervise and assist in food preparation across outlets with quality, taste, and presentation.
• Kitchen Captain: lead, motivate, coach, and discipline kitchen staff for efficient service.
• Culinary Number Cruncher: manage food costs and budgets to optimize financial performance.
• Sanitation Superstar: maintain cleanliness and safety in kitchen and storage areas.
• Quick-Fix Guru: address issues proactively to ensure smooth operations.
• Communication Connoisseur: clearly convey information and resolve concerns with coworkers and guests.

Skills

Leadership

Food Safety

Budgeting

Vendor Management

Culinary Creativity

Communication

Education

Culinary degree required or equivalent

Job description

Aimbridge Hospitality is seeking an Executive Chef to lead our culinary team across Café, Room Service, Banquets and more, crafting unforgettable dining experiences and elevating guest satisfaction. You will oversee food preparation, menu innovation, and cost control in a dynamic hotel environment.

Ideal candidates bring a culinary degree or equivalent, 5+ years in hotel kitchens with supervisory experience, and the ability to perform under pressure while upholding safety standards.