Sous Chef: Lead Kitchen, Banquets & Prep

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

Job summary

Hilton Indianapolis Division is seeking a dedicated Sous Chef to coordinate activities of cooks and other kitchen staff, ensuring consistent quality, proper portioning, and timely service across all meal periods.

Requirements include ACF Certification or Culinary Arts degree (or equivalent), minimum two years of kitchen supervisory experience with three years in operations (lead cook and steward roles), and ServSafe certification.

Qualifications

• ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree.
• 2+ years kitchen supervisory experience with 3+ years in kitchen operations; including 1 year lead cook and 1 year steward, or equivalent.
• ServSafe certified.

Responsibilities

• Observe cooks to ensure methods, portions, and garnishing match prescriptions.
• Give instructions to cooking personnel on fine points of cooking.
• Cook and carve meats and prepare sauces during rush periods and for banquets.
• Oversee kitchen in absence of the Chef; plan and prepare all meals.
• Prep food products using standardized techniques.
• Assess food condition and cooking temperatures.

Skills

Kitchen supervision

Banquet service

Education

ACF Certification

Culinary Arts degree

Apprenticeship / AOS Degree

Tools

ServSafe Certification

Job description

Hilton Indianapolis Division is seeking a dedicated Sous Chef to coordinate activities of cooks and other kitchen staff, ensuring consistent quality, proper portioning, and timely service across all meal periods.

Requirements include ACF Certification or Culinary Arts degree (or equivalent), minimum two years of kitchen supervisory experience with three years in operations (lead cook and steward roles), and ServSafe certification.