Lead Sous Chef for Banquets & Gourmet Kitchen

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

Job summary

The Hilton Indianapolis Hotel & Suites seeks a Sous Chef to coordinate cooks and kitchen staff, oversee food preparation, and ensure consistency and quality during rush periods and banquets.

You will supervise, train, and guide line cooks, teach fine points of cooking, and step in for the Chef when needed to plan and organize meals. Requirements include ACF Certification or Culinary Arts degree with at least two years of kitchen supervision.

Qualifications

• Minimum 2 years kitchen supervisory experience
• 3 years kitchen operations experience including 1 year lead cook
• 1 year in a steward position or equivalent education/experience

Responsibilities

• Observe workers in preparation and garnishing to ensure methods and portions match standards
• Instruct cooking personnel on fine points of cooking
• Cook and carve meats and prepare sauces during rush periods and banquets
• Recognize food condition and cooking temperatures to maintain quality
• Prep food using standardized techniques

Skills

Kitchen supervision

Culinary leadership

Food safety

Education

ACF Certification

Culinary Arts degree

apprenticeship

AOS Degree

Job description

The Hilton Indianapolis Hotel & Suites seeks a Sous Chef to coordinate cooks and kitchen staff, oversee food preparation, and ensure consistency and quality during rush periods and banquets.

You will supervise, train, and guide line cooks, teach fine points of cooking, and step in for the Chef when needed to plan and organize meals. Requirements include ACF Certification or Culinary Arts degree with at least two years of kitchen supervision.