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 is a prominent luxury hotel located in the heart of Indianapolis, known for its exceptional hospitality services, state-of-the-art facilities, and dedication to providing premium guest experiences. Part of the renowned Hilton brand, the property prides itself on a culture of high standards in customer service, excellence in food and beverage offerings, and a commitment to creating memorable stays for guests from around the world. With a rich history of hospitality and numerous prestigious events hosted each year, Hilton Indianapolis remains a top choice for both business and leisure travelers seeking comfort, sophistication, and unparalleled service.
The role... Show More
The role... Show More
Job Requirements
- Successful completion of a background check is required prior to employment
- Minimum of 8 years of culinary experience including at least 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
- High school diploma or GED or equivalent
- Experience in luxury or premium hotel kitchens preferred
- 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
- Minimum 1 year of lead line cook experience
- Deep understanding of stewarding or back-of-house support operations staffing and chemical safety
- 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 using Microsoft Office Suite Excel Outlook and Word for inventory management scheduling budgeting and communication at an executive level
- Familiarity with payroll and labor platforms such as Paychex
- Valid and current food safety certification (e.g. 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 a related field plus 4 years of relevant professional experience
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 reflecting brand standards
- Drive culinary innovation through thoughtful meal planning and menu development aligning offerings with guest expectations seasonal trends and event needs
- Partner with 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 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
Restaurant, hotel, and hospitality jobs on OysterLink.
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