Executive Chef | Lead Culinary & Kitchen Excellence

Avion Hospitality; Indianapolis (IN); On-site; USD 95,000 - 130,000; Full time

Job summary

Avion Hospitality in Indianapolis is seeking an Executive Chef to supervise the preparation of all food items across Restaurant, Room Service, Employee Cafeteria and Banquets, ensuring quality and cost control. You will lead a kitchen team, enforce sanitation and safety standards, and work with the F&B Manager on pricing and events.

The role requires supervisory experience, culinary education, and strong ability to manage under pressure while maintaining brand standards.

Qualifications

• Progressive hotel food operations experience required.
• Degree(s) in culinary field or related area required.
• Supervisory experience required.
• Clear communication skills and ability to convey information.
• Ability to analyze financial information and make decisions quickly.
• Ability to work under pressure in a fast-paced kitchen.
• Strong listening skills and team leadership.

Responsibilities

• Provide attentive, friendly service to guests and staff.
• Maintain attendance per Avion Hospitality standards.
• Ensure kitchen cleanliness and safety; manage waste and costs.
• Plan meals and assist F&B Manager with pricing, banquets.
• Supervise kitchen staff; conduct training and interviews.
• Develop a kitchen budget; oversee inventories and cost controls.
• Prepare and maintain food specifications; manage menus.
• Attend department and weekly staff meetings.
• Ensure compliance with SOPs and brand standards.
• Oversee all outlets, room service, and banquets operations.

Skills

Supervisory experience

Budgeting & cost control

Menu planning

Staff training

Communication

Problem solving under pressure

Financial data interpretation

Attention to detail

Education

Culinary degree

2-year college degree

4-year college degree

Tools

Windows OS

Company approved spreadsheets

Word processing

Job description

Avion Hospitality in Indianapolis is seeking an Executive Chef to supervise the preparation of all food items across Restaurant, Room Service, Employee Cafeteria and Banquets, ensuring quality and cost control. You will lead a kitchen team, enforce sanitation and safety standards, and work with the F&B Manager on pricing and events.

The role requires supervisory experience, culinary education, and strong ability to manage under pressure while maintaining brand standards.