Hotel Carmichael- Chef, Executive Sous

Indianapolis, IN, USA|

Job Overview

Compensation

Salary

Range $61,600.00 - $78,600.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) retirement plan

Employee Discounts

Professional development opportunities

meal discounts

Job Description

Hotel Carmichael, Autograph Collection, is a premier luxury hotel located in the heart of Carmel's vibrant city center. Known for blending artistry with impeccable hospitality, the hotel features 122 elegantly appointed guest rooms. It is celebrated not only for its refined accommodations but also for exceptional dining and entertainment experiences, including the upscale Vivante restaurant and Feinstein's Cabaret, a venue renowned for world-class performances. As part of the Marriott Autograph Collection, Hotel Carmichael upholds a distinguished reputation for providing guests with elegant, culturally rich, and memorable stays that combine comfort with personalized service. The hotel environment is both dynamic and refined, offering a welcoming atmosphere for guests seeking a blend of sophistication and warmth in their lodging and dining experiences.

The Executive Sous Chef plays a pivotal role at Hotel Carmichael, working closely under the guidance of the Executive Chef. This exempt position involves assisting the Executive Chef and stepping in during her absence, ensuring that the kitchen consistently produces innovative and high-quality cuisine. The role requires managing culinary personnel, coordinating food purchases, developing enticing menus, and maintaining strict adherence to food and labor cost controls. The Executive Sous Chef is a key leader within the culinary team who oversees the performance of the kitchen staff, coaches and trains employees, and enforces safety, hygiene, and operational standards across all culinary divisions. This role demands not only a high degree of culinary skill but also strong leadership, organizational, and communication abilities. The Executive Sous Chef ensures all food items are prepared with the utmost quality and consistency while contributing to a positive and efficient work environment that fosters growth and excellence in culinary arts. Hotel Carmichael offers a unique opportunity to be part of a dedicated team committed to delivering unmatched service and culinary creativity in a prestigious setting.

Job Requirements

Ability to read and understand instructions and safety rules
Ability to write reports with proper grammar and punctuation
Ability to speak with poise and confidence using correct grammar
Must be physically able to stand for extended periods
Capability to perform reaching, stooping, and crouching motions repeatedly
Dexterity in hands and fingers for food preparation tools
Strong visual abilities for quality control and safety
Sense of smell and taste necessary for food quality
Must wear closed toe, non-canvas, non-skid soled shoes
Compliance with company grooming standards and uniform policy

Job Qualifications

Proficient in English language (bilingual Spanish a plus)
Culinary education or equivalent on-the-job training and hotel culinary experience
Minimum 3 years of high-volume cooking experience
In-depth knowledge of kitchen operations
Proficient in general computer skills
Strong leadership, organizational, interpersonal, and communication skills
Ability to produce consistent culinary products in a timely manner
Self-starter with innovative problem-solving skills and ideas

Job Duties

Assist executive chef and replace in her absence
Manage kitchen staff including hiring, scheduling, payroll, training, coaching, and evaluation
Develop and update menus in alignment with hotel standards
Monitor food production, ordering, cost, quality, and consistency daily
Ensure compliance with hygiene, safety, and sanitation standards in the kitchen
Provide leadership and positive work environment fostering employee development
Coordinate between culinary division and other hotel departments