Executive Sous Chef - Dean's

Indianapolis, IN, USA|Onsite

Job Overview

Employment Type

Temporary

Hourly

Internship

Consulting

Full-time

Part-time

Compensation

Type:

Salary

Rate:

Range $64,000.00 - $1.00

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Paid parental leave

vacation

Paid Time Off

Tuition Reimbursement

401(k)

Employee Discounts

Leadership development

Job Description

White Lodging is a renowned hospitality company with a rich legacy spanning over fifteen years, known for redefining the downtown Indianapolis hospitality landscape with the construction of one of the world’s largest JW Marriott hotels. Located in the heart of Indianapolis, this establishment has set a benchmark for luxury and excellence in the city’s hotel industry. The company develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars, and restaurants across several vibrant cities in the United States. Their commitment goes beyond just providing accommodations; they focus on creating meaningful experiences that make people feel valued and comfortable. This... Show More

Job Requirements

At least 5+ years of Chef experience in a large-scale operation
Proven ability to lead and manage culinary teams in a high-volume banquet environment
Expertise in menu creation, food preparation techniques, and compliance with food safety standards
Strong analytical and organizational skills for managing budgets, inventory, and operational efficiency
Excellent interpersonal and coaching skills, with a commitment to fostering a collaborative team environment
An associate's degree in culinary arts or business administration is preferred

Job Qualifications

Proven ability to lead and manage culinary teams in a high-volume banquet environment
Expertise in menu creation, food preparation techniques, and compliance with food safety standards
Strong analytical and organizational skills for managing budgets, inventory, and operational efficiency
Excellent interpersonal and coaching skills, with a commitment to fostering a collaborative team environment
An associate's degree in culinary arts or business administration is preferred

Job Duties

Oversee all food preparation operations across the hotel when the Executive Chef is unavailable, maintaining quality, freshness, and compliance with health and safety standards
Collaborate with the Executive Chef to develop menus, execute implementation timelines, and ensure financial objectives are met
Manage daily culinary operations, including staffing, inventory, and portion control, while adhering to corporate SOPs
Train and mentor culinary staff, fostering a culture of continuous learning and professional development
Monitor and manage food-related expenses, including invoices, payroll, and inventory, ensuring budget adherence
Support cross-departmental initiatives with Sales, FOH, and Events teams to enhance guest dining experiences

Job Location

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