Sous Chef

General Hotels Corporation; Indianapolis (IN); On-site; USD 50,000 - 75,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Company Paid Life Insurance

Telemedicine

Supplemental Life Insurance

401(k) with company match

Earned Wage Access

Employee Assistance Program

Perks through Benefit Hub

Generous Time Off

Job summary

Crowne Plaza Indianapolis Downtown Union Station is seeking a dynamic Sous Chef to join our on-site culinary team in Indianapolis, IN. You will work closely with the Executive Chef and F&B leadership to create memorable dining and event experiences.

Responsibilities include leading a 30-person kitchen, driving culinary creativity, ensuring food safety, and managing menu development, scheduling, and costs in a fast-paced hotel environment.

Qualifications

• 3-5 years culinary experience as an Executive Chef or Sous Chef in a full-service hotel or upscale catering operation.
• Proven track record of menu development and banquet/event management.
• Proven track record of leadership—training, coaching, and supervising diverse kitchen teams.
• Operational management skills: inventory control, cost management, and vendor relations for food/kitchen supplies.
• Solid knowledge of food safety and sanitation practices including HACCP or equivalent standards.

Responsibilities

• Lead the culinary department for banquets and restaurants under the direction of the Executive Chef.
• Drive creativity in menu development and food presentation.
• Lead a culinary team of about 30, including training, mentoring, and fostering a culture of accountability and creativity.
• Protect quality and foster a positive work environment.
• Ensure all food safety and sanitation practices are followed.
• Develop menus and coordinate scheduling.
• Manage cost controls and budgeting for the kitchen.
• Collaborate with Food & Beverage, Catering Sales, Banquet teams, and hotel leadership.

Skills

Culinary leadership

Menu development

Banquet & events

Food safety (HACCP)

Team leadership

High-volume production

Communication

Flexibility

Education

Formal culinary education

Job description

Location: Crowne Plaza Downtown Indianapolis Union Station

Indianapolis, IN

Job Id:13038

# of Openings:1

Crowne Plaza Indianapolis Downtown Union Stationis searching for a dynamic and creativeSous Chef!

If you are a Culinary Ninja, with a strong background in banquet/event operations and looking for an opportunity to be creative and show off your skills—then we want to speak to you!

Role Description

The Sous Chef is a full-time, on-site role based at Crowne Plaza Indianapolis Downtown Union Station in Indianapolis, IN. The Sous Chef collaborates closely with the Executive Chef, Food & Beverage team, and hotel leadership to create unique and memorable dining and event experience!

Responsibilities

• At the Direction of the Executive Chef the Sous Chef leads aspects of the culinary department—banquets & restaurants
• Being Creative—we want you to push the envelope! Exceptional taste and food presentation is a must!
• Leading the culinary team of 30 team members—training, mentoring, and instilling a culture of accountability and creativity.
• Driving quality and fostering a positive work environment.
• Ensuring all food safety and sanitation practices are executed.
• Menu development.
• Scheduling
• Cost Control.

Qualifications

• 3-5 years culinary experience as an Executive Chef or Sous Chef in a full-service hotel, upscale restaurant and catering operation.
• Proven Track record of menu development, recipe creation, banquet/event management and contemporary cooking techniques.
• Proven track record of leadership—training, coaching, and supervising diverse kitchen teams.
• Proven track record of operational management skills: inventory control, cost management, and vendor relations for food and kitchen supplies.
• Working knowledge of food safety and sanitation practices, including adherence to local health regulations and HACCP or equivalent standards.
• Experience with banquet and high-volume production, particularly for hotels, convention centers, or similar event-focused environments.
• Strong collaboration and communication skills to work effectively with Food & Beverage department, Catering Sales team, Banquet team, and hotel management.
• Ability to maintain composure and efficiency in a fast-paced setting, balancing quality with timely service.
• Formal culinary education or equivalent professional experience; ServSafe or similar food handler/manager certification preferred.
• Flexibility to work evenings, weekends, and holidays as needed to support hotel operations and major event.

• Medical, Dental, and Vision Insurance Options
• Company Paid Life Insurance
• Company Paid Telemedicine
• Supplemental Life Insurance
• 401(k) with company match
• Earned Wage Access (“on-demand pay”)
• Company Paid Employee Assistance Program
• Perks through Benefit Hub
• Generous Time Off Package

We are an equal opportunity employer. We participate in E-Verify to confirm employment eligibility.