Chef de Cuisine / Banquet Chef

Louisville, KY, USA|

Job Overview

Benefits

competitive compensation

Paid Time Off

Health Insurance

Dental Insurance

Vision Insurance

401k plan

Employee Discounts

Job Description

The Indigo Road Hospitality Group (IRHG) is a distinguished organization within the hospitality industry, renowned for its commitment to creating a family-oriented and people-first work environment. Established in 2009 by Steve Palmer, IRHG operates over 30 diverse locations, including upscale restaurants and boutique hotels, making it a prominent player in the hospitality sector. The company places strong emphasis on internal hospitality, valuing the wellbeing and growth of its employees as essential to providing exceptional guest experiences. IRHG is dedicated to fostering career development opportunities and promoting a positive, collaborative workplace culture where every team member feels respected and valued. By emphasizing the philosophy that taking care of its people translates to taking care of its guests, IRHG has set a new standard in the hospitality industry.

The role of Chef de Cuisine / Banquet Chef at The Indigo Road Hospitality Group is a critical leadership position that requires extensive culinary expertise and managerial skills. The successful candidate will bring over four years of experience managing high-volume lines, particularly in upscale, food-focused restaurant environments. Specialization in Asian flavors and proficiency with open flame grill cooking techniques are essential for this role, as the kitchen's culinary offerings include uniquely crafted dishes that aim to surprise and delight guests. As Chef de Cuisine / Banquet Chef, you will play a pivotal role in overseeing all kitchen operations, including procurement of the highest quality ingredients, maintaining impeccable food and service standards, and fostering staff development. Collaboration with the Executive Chef is integral to resolving kitchen challenges and ensuring smooth, effective communication across the culinary team. This position also demands a strategic mindset to meet profit and loss goals, manage budgets, and align culinary operations with the company’s overall mission. Embracing the core values of Internal Hospitality, the Chef de Cuisine / Banquet Chef is not only a culinary expert but also a cultural ambassador who creates memorable experiences for guests through exquisite food and exemplary service. The successful candidate will lead by example, setting the tone for a positive, energetic team environment that prioritizes respect, kindness, and collaboration. Working closely with the General Manager, this role ensures operational excellence, adherence to health and safety standards, and contributes actively to a supportive workplace atmosphere where everyone thrives.

Job Requirements

4+ years’ of successful restaurant management experience
Banquets experience
Thrive in high-volume, scratch kitchen, and upscale food focused environments
Passionate about Internal Hospitality and embrace core values
Strong problem resolution skills
Exceptional organizational skills and a keen eye for detail
Effective communication skills and the ability to navigate important conversation

Job Qualifications

4+ years of successful restaurant management experience
Banquets experience
Thrive in high-volume, scratch kitchen, and upscale food focused environments
Passionate about Internal Hospitality and embrace core values
Strong problem resolution skills
Exceptional organizational skills and a keen eye for detail
Effective communication skills and the ability to navigate important conversation

Job Duties

Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness
Oversee, maintain and manage food and service quality
Assess, implement and manage service standards by ensuring consistency across operational procedures
Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions
Create and carry out strategic business objectives that mitigate risk and maximize profit across recruitment, finance, legal and restaurant operations (FOH/BOH)
Forecast financial trends to control labor, food and beverage cost
Partner with General Manager to ensure a positive and collaborative environment
Lead by example and set the tone for health, safety and cleanliness throughout the property