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Job Overview
Employment Type
Hourly
Compensation
Hourly
Range $16.00 - $21.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
401(k) plan matching
PTO
wellness programs
global hotel discounts
Job Description
InterContinental Indianapolis is a prestigious luxury hotel located at the heart of Indianapolis, elegantly positioned on the iconic Monument Circle. The hotel is housed within the landmarked Illinois Building, showcasing an exquisite $110 million restoration that beautifully balances modern luxury with historic charm. Featuring 170 modern guestrooms and 17 luxurious suites, the property also boasts renowned dining options such as the Serliana Café and the Astrea Rooftop Bar, which offers breathtaking views of Monument Circle. This establishment is part of the globally celebrated InterContinental Hotels & Resorts brand, known for its rich heritage and commitment to providing exceptional hospitality experiences... Show More
Job Requirements
- The strength to lift, push and pull big objects up to 50lbs (23 kg) which can also involve bending and kneeling
- A good grasp of reading, writing and basic math
- The flexibility to work night, weekend, and holiday shifts
- Compliance with local laws on food handling and serving alcohol - you’ll need to be above the minimum age required and fluent in the local language
- Great communication - you’ll be warm, welcoming, and easy to talk to
Job Qualifications
- Must have 1-3 years previous culinary experience
- Experience in a high-volume production kitchen preferred
- High school education, GED, or equivalent experience
- Culinary degree a plus
Job Duties
- Set up any a la carte stations required for breakfast, lunch, or dinner period
- Ensure all dishes are prepared and presented in accordance with standard recipes and presentations established by the Chef
- Clean and organize workstation
- maintain a clean and sanitary culinary environment in compliance with all local and federal health codes
- Perform banquet and kitchen line functions as directed by the Executive or Sous Chef
- Ensure assigned workstation has proper level of par stocks and supplies according to daily menus and banquets
- Maintain compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
- Complete mise en place before start of service
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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