Sous Chef - Fishers, IN

This hotel is an independent franchisee operated by Avion Hospitality, a separate company from Marriott International, Inc. As such, it follows its own employment policies and practices, rather than those of Marriott International. The franchisee controls all aspects of employment including hiring, firing, discipline, staffing, compensation, and benefits. Working here means you will be employed by Avion Hospitality, not Marriott International. The hotel is committed to delivering a premium guest experience through a dedicated team and excellent food and beverage service. The Banquets Sous Chef plays a pivotal role in the hotel's culinary operations, responsible for assisting in the preparation of all food items for banquets, outlets, and employee cafeterias. This includes following standardized recipes to ensure consistency and the highest food quality. The role demands maintaining impeccable standards for cleanliness, sanitation, and safety in the kitchen and associated work areas. A key focus is minimizing waste while maximizing cost efficiency to improve the overall production ratio. As a management-level position, the Banquets Sous Chef is expected to commit the necessary time each day to effectively complete all job responsibilities. This role requires at least three years of progressive banquet kitchen experience, particularly within a hotel or similar setting. Supervisory experience is mandatory as this role involves staff oversight and coordination. The individual must be proficient in computer applications including company-approved spreadsheets and word processing software, facilitating accurate record keeping and communication. The ideal candidate will be adaptable and capable of working under pressure, able to evaluate and make decisions quickly and clearly. Strong communication skills are vital to convey information and ideas efficiently and handle workplace problems proactively by anticipating, identifying, and resolving issues. The Sous Chef must be able to assimilate and adjust complex information to meet operational needs effectively. Financial acumen is also necessary to interpret and manage budget data and arithmetic functions related to kitchen production. This role offers a unique opportunity to contribute to a dynamic hospitality environment that values high standards and guest satisfaction. As the Banquets Sous Chef, you will be instrumental in delivering culinary excellence that enhances the overall guest experience at this independent hotel franchise. This company embraces equal employment opportunities and values diversity in its workforce.

• High school diploma or equivalent
• Minimum three years of banquet kitchen experience
• Supervisory experience
• Proficiency in computer applications
• Valid driver’s license
• Ability to communicate clearly
• Ability to work under pressure
• Strong problem-solving abilities