Sous Chef - $66000 per YEAR

Hilton Indianapolis is part of the globally recognized Hilton Hotels & Resorts network, renowned for delivering exceptional hospitality experiences through quality service, luxurious accommodations, and a dedicated commitment to guest satisfaction. As a distinguished hotel in the heart of Indianapolis, Hilton Indianapolis offers a vibrant, dynamic setting that seamlessly combines comfort, sophistication, and innovative culinary offerings to both leisure and business travelers alike. With its prime location, meticulous attention to detail, and top-tier facilities, the property attracts a diverse clientele seeking outstanding service and a memorable stay. Hilton Indianapolis prides itself on fostering an inclusive and supportive workplace culture that encourages professional growth and excellence among its team members. The Sous Chef role at Hilton Indianapolis is a pivotal position within the Culinary department, directly influencing the food preparation, presentation, and overall kitchen operations. This full-time position, offering an annual salary of $66,000, requires someone with a passion for culinary arts and leadership who can supervise cooking staff and ensure high standards consistent with Hilton’s renowned food quality. The Sous Chef works closely with the Executive Chef and takes responsibility for coordinating the activities of cooks and kitchen workers in the preparation and cooking of meals. Key responsibilities in this role include instructing kitchen personnel on precise cooking techniques, overseeing the portioning and garnishing of dishes to maintain consistency, and actively participating in food preparation during peak service times. Acting as the kitchen leader during the Executive Chef's absence, the Sous Chef plans and organizes the preparation of meals, ensuring quality control under pressure, especially during banquets and social functions. The role demands a detailed-oriented individual skilled in standardized culinary processes, food safety, and temperature control to guarantee that all dishes meet Hilton’s exacting standards. Additionally, the candidate must be adept at sautéing, carving meats, and preparing complex sauces, signifying a hands-on role that balances management with active cooking duties. Hilton Indianapolis values culinary credentials such as an ACF certification, a Culinary Arts degree, relevant apprenticeship or an Associate of Science Degree in Culinary Arts, complemented by considerable kitchen supervisory experience. Preference is given to individuals with a minimum of two years' supervisory experience, including roles as lead cook and steward, indicating a comprehensive understanding of kitchen operations and sanitation standards. Certification in ServSafe is mandatory, reflecting the company’s commitment to food safety and regulatory compliance. The position is located at Hilton Indianapolis and follows a second shift schedule. Candidates must demonstrate the ability to handle a fast-paced environment, maintaining exceptional quality and efficiency during all service periods. The hotel is an Equal Opportunity Employer, dedicated to diversity and inclusion, ensuring a respectful workplace free of discrimination or harassment. Submit a detailed resume outlining your culinary background to be considered for this opportunity to contribute to one of Indianapolis’ premier hospitality establishments and grow your career in a supportive and prestigious environment.

• ServSafe certification
• Minimum 2 years kitchen supervisory experience
• Minimum 3 years kitchen operations experience
• Culinary Arts degree or equivalent
• Ability to prep food products using standardized techniques
• Ability to recognize condition of food and cooking temperatures
• Availability to work second shift
• Full-time employment