Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,300.00 - $94,200.00
Work Schedule
Rotating Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
Life insurance
Employee assistance program
401K Matching
Employee Discount Program
vacation
Paid Time Off
Job Description
Hilton Indianapolis stands as a distinguished part of the globally renowned Hilton Hotels & Resorts brand, delivering unparalleled hospitality experiences rooted in comfort, sophistication, and tradition. This luxury hotel located in the vibrant city of Indianapolis caters to both leisure and business travelers, combining elegant accommodations with exceptional service and a commitment to guest satisfaction. As part of Hilton's prestigious portfolio, the Indianapolis location blends contemporary design with classic touches to create an inviting atmosphere tailored to diverse guests. Hilton Indianapolis offers a range of amenities including sophisticated dining outlets, meeting and banquet facilities, and state-of-the-art event spaces, making it... Show More
Job Requirements
- Minimum of 8 years of culinary experience
- Minimum of 2 years in an Exec Sous Chef or Sous Chef role
- At least 2 years in a supervisory kitchen leadership position
- Minimum 1 year of lead line cook experience
- Deep understanding of stewarding or back-of-house support operations staffing and chemical safety
- Valid and current Food Safety Certification
- Successful completion of a background check prior to employment
- Equivalent combinations of relevant education and experience will be considered
Job Qualifications
- Minimum of 8 years of culinary experience including at least 2 years in an Exec Sous Chef or Sous Chef role demonstrating progressive leadership and oversight of daily kitchen operations
- At least 2 years in a supervisory kitchen leadership position
- Minimum 1 year of lead line cook experience
- Deep understanding of stewarding or back-of-house support operations staffing and chemical safety
- Valid and current Food Safety Certification such as ServSafe or local equivalent
- High school diploma or GED with at least 6 years of culinary or Food & Beverage leadership experience or 2-year degree in Culinary Arts Hospitality Management or related field from an accredited institution plus 4 years of relevant professional experience
- Graduate of an accredited culinary institution with certification in professional culinary arts or equivalent formal training
- Proficient in industry-standard hospitality software including MICROS POS Oracle hospitality systems and BirchStreet for procurement and cost control
- Experienced in Microsoft Office Suite Excel Outlook Word for inventory management scheduling budgeting and communication at an executive level
- Familiarity with payroll and labor platforms such as Paychex
Job Duties
- Lead all aspects of culinary staffing including hiring training performance evaluation and team development fostering a high-performing and engaged kitchen culture
- Strategically schedule culinary team members to ensure optimal staffing levels while maintaining compliance with labor standards and budget guidelines
- Oversee all cooking operations ensuring proper techniques consistent portioning and visually compelling plate presentation that reflects brand standards
- Drive culinary innovation through thoughtful meal planning and menu development aligning offerings with guest expectations seasonal trends and event needs
- Partner with the GM AGM Director of Food & Beverage and Sales to plan and execute exceptional banquets VIP functions custom events and special events
- Implement and maintain rigorous guidelines and control procedures for purchasing receiving and inventory management ensuring quality and cost-efficiency
- Requisition food equipment and supplies clearly specifying quality quantity and vendor expectations to support seamless kitchen operations
- Monitor and control departmental expenses including food cost supply usage uniform inventory and equipment maintenance while optimizing profit margins
- Participate in the annual budgeting process and support ongoing financial performance monitoring within culinary operations
- Promote and enforce all safety standards and sanitation protocols including brand-specific codes and regulatory compliance ensuring team awareness and adherence
- Communicate and champion the importance of safety conducting regular reviews of procedures and monitoring compliance in all kitchen areas
- Contribute to overall revenue and profitability through efficient operations thoughtful cost control and guest-driven culinary execution
- Other duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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