Executive Chef: Lead Culinary Team & Visionary Dining

Aimbridge Hospitality; Indianapolis (IN); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Daily Pay

Medical, Dental, and Vision Coverage

Short-Term and Long-Term Disability

Term Life and AD&D Insurance

Paid Time Off

Employee Assistance Program

401k Retirement Plan

Job summary

Marriott Indianapolis East seeks an Executive Chef to lead culinary operations across the Café, Room Service, Banquets, and more. You will craft show-stopping dishes, mentor a skilled team, and drive guest delight with exceptional presentation and safety standards.

You will oversee food cost management, budgeting, and operational efficiency, while maintaining the highest quality and service across outlets in a busy hotel environment.

Qualifications

• 2-year college degree with at least 3 years related experience or 4-year degree with at least 1 year related experience.
• Five years of progressive experience in a hotel or related field, including required supervisory experience.
• Ability to handle stressful, high-pressure situations while maintaining composure and objectivity.
• Must meet certification requirements (Food Handlers, Alcohol Awareness, CPR, First Aid).

Responsibilities

• Supervise and assist in food preparation across all outlets ensuring high quality, taste, and presentation.
• Lead, motivate, coach, and discipline kitchen personnel for efficient and high-quality service.
• Manage food costs, budgets, and optimize cost/production ratios.

Skills

Flavor Maestro

Kitchen Captain

Culinary Number Cruncher

Sanitation Superstar

Quick-Fix Guru

Communication Connoisseur

Education

2-year degree + 3+ years experience

4-year degree + 1+ year experience

5+ years progressive hotel/related experience w/ supervisory

Certification requirements (Food Handlers, Alcohol Awareness, CPR, First Aid)

Job description

Marriott Indianapolis East seeks an Executive Chef to lead culinary operations across the Café, Room Service, Banquets, and more. You will craft show-stopping dishes, mentor a skilled team, and drive guest delight with exceptional presentation and safety standards.

You will oversee food cost management, budgeting, and operational efficiency, while maintaining the highest quality and service across outlets in a busy hotel environment.