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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Travel program
Parental leave
401k plan
Employee Stock Purchase Program
debt-free education
Career growth opportunities
Recognition and rewards
Job Description
Signia by Hilton Indianapolis is an exceptional luxury hotel located in the heart of Downtown Indianapolis. As part of the renowned Hilton brand, the property offers guests world-class accommodations, modern amenities, and a prime location to experience the vibrancy of the city. With its innovative design and commitment to delivering superior hospitality, Signia by Hilton Indianapolis sets a new standard in the luxury hotel market. The hotel features 7 distinctive dining venues and nearly 100,000 square feet of versatile banquet space, making it a landmark destination for both leisure and business travelers. Hospitality at Signia is crafted with precision, from... Show More
Job Requirements
- Bachelor's degree in Culinary Arts, Hospitality Management, or related field preferred
- Minimum 5 years of executive culinary experience preferably in luxury hotels or upscale restaurants
- Comprehensive understanding of federal, state and local health and safety regulations
- Proven ability to manage large-scale food operations and diverse dining venues
- Strong leadership, organizational and problem-solving skills
- Availability to work flexible hours including evenings, weekends, and holidays
- Commitment to upholding Hilton's values of hospitality, integrity, leadership, teamwork, ownership, and urgency
Job Qualifications
- Proven experience as an executive chef or in a senior culinary leadership role
- Strong knowledge of culinary techniques, food safety regulations, and kitchen management
- Demonstrated ability to create menus that reflect current food trends and local tastes
- Excellent leadership and team management skills
- Experience with budgeting and cost control in a culinary setting
- Strong communication and interpersonal skills
- Ability to work collaboratively with different departments and respond to guest feedback
Job Duties
- Direct and oversee all culinary operations including meal production, food quality, safety, sanitation compliance, team performance, policy implementation, cost control, and profitability
- Create and implement innovative menus reflecting current trends and regional tastes in collaboration with the Director of Food and Beverage
- Interact with guests and clients to monitor satisfaction, evaluate feedback, and improve services
- Ensure compliance with all health, safety, sanitation, and alcohol awareness standards at federal, state, local, and company levels
- Perform general management duties including systems management, budgeting, forecasting, reporting, departmental leadership, and facilitation of meetings
- Monitor, develop and evaluate team member performance including supervision, training, scheduling, counseling, and recognition
- Recruit, interview, and train kitchen and culinary team members
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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