Sous Chef

Hilton Indianapolis Hotel & Suites; Indianapolis (IN); On-site; USD 55,000 - 75,000; Full time

Job summary

Hilton Indianapolis Hotel & Suites is seeking a Sous Chef to coordinate cooks and lead kitchen operations, ensuring quality and consistency for all meals. You will supervise staff, plan menus, and manage prep and plating during peak service periods.

The role requires ServSafe certification, strong culinary credentials, and a track record of kitchen leadership in a fast-paced environment. This position offers full-time hours in a hotel setting with banquets and catering responsibilities.

Qualifications

• ACF Certification or Culinary Arts degree or equivalent.
• Minimum 2 years kitchen supervisory experience, plus 3 years kitchen operations including lead cook.
• ServSafe Certification.

Responsibilities

• Observe workers engaged in preparing, portioning, and garnishing foods to insure that 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 prepares 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.

Skills

Team leadership

Food safety

Culinary expertise

Menu planning

Education

ACF Certification

Culinary Arts degree

Apprenticeship or AOS Degree

Job description

Division Hilton Indianapolis

Description

The Sous Chef coordinates activities of cooks and other workers engaged in preparing and cooking.

Responsibilities

• Observe workers engaged in preparing, portioning, and garnishing foods to insure that 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 prepares 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 and Experience

• ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree.
• Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1year in a lead cook position, and 1 year in a steward position; OR, an equivalent level of education and experience.

Salary $65,000.00 annually

Position Requirements

Serv safe Certified

EOE Statement

HM Alpha Hotels & Resorts is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind. We are committed to providing an environment of mutual respect, the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, sex (including pregnancy and gender identity), national origin, age (40 or older) disability, genetic information, family or parental status, military service, or any other status protected by the laws or regulations in the locations where we operate. HM Alpha Hotels & Resorts will not tolerate discrimination or harassment based on any of these characteristics.