Lead Sous Chef - Banquet & Prep Mastery

Hilton Indianapolis; Indianapolis (IN); On-site; USD 59,000 - 72,000; Full time

Job summary

The Hilton Indianapolis is seeking an experienced culinary professional to lead kitchen operations on the second shift. You will oversee preparation, cooking, carving of meats, sauces, and banquet dishes while ensuring recipes and portion sizes are followed to the letter.

Required credentials include ACF Certification or culinary degree with a minimum of two years in kitchen supervisory roles and at least one year as lead cook; ServSafe certification is preferred.

Qualifications

• Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent level of education and experience.
• Serv Safe Certification is required or stated as a position requirement.

Responsibilities

• Observe workers engaged in preparing, portioning, and garnishing foods to ensure methods of cooking and garnishing and sizes of portions are as prescribed.
• Give instructions to cooking personnel on fine points of cooking.
• Cook and carve meats, and prepare dishes, such as sauces, during rush periods and for banquets and other social functions.
• Assume responsibility for kitchen in absence of Chef, planning, organizing and preparing all meals.
• Must be able to “prep” food products, using standardized food preparation techniques.
• Must be able to visibly recognize “condition” of food, and cooking temperatures.

Education

ACF Certification

Culinary Arts degree

apprenticeship and/or AOS Degree

Job description

The Hilton Indianapolis is seeking an experienced culinary professional to lead kitchen operations on the second shift. You will oversee preparation, cooking, carving of meats, sauces, and banquet dishes while ensuring recipes and portion sizes are followed to the letter.

Required credentials include ACF Certification or culinary degree with a minimum of two years in kitchen supervisory roles and at least one year as lead cook; ServSafe certification is preferred.