Banquet Sous Chef

GEN HOTELS•Indianapolis, IN

10d

About The Position

General Hotels Corporation is seeking a Banquet Sous Chef at The Crowne Plaza Union Station. The role provides hands-on culinary leadership for daily banquet kitchen operations and helps deliver an exceptional guest experience through high-quality food, presentation, and timely event execution. The Banquet Sous Chef oversees banquet food preparation and service, leads kitchen staff, and coordinates with Sales, Food & Beverage leadership, and other departments to meet event and client expectations. The position also supports menu planning, food ordering, inventory and cost management, and compliance with food safety, sanitation, storage, and kitchen-cleaning standards. The role requires flexible availability for business needs, including early mornings, evenings, weekends, and holidays. Associates are expected to report on time in a complete, clean uniform.

Requirements

Strong knowledge of food preparation, presentation, sanitation, and kitchen operations.
Ability to lead a team in a fast-paced environment while maintaining quality and attention to detail.
Strong communication, organization, and problem-solving skills.
Ability to work flexible hours, including early mornings, evenings, weekends, and holidays based on business needs.
Must report to work on time in a complete, clean uniform, including chef coat, chef pants, chef hat, and non-slip shoes.

Nice To Haves

Previous culinary leadership or banquet experience preferred.

Responsibilities

Lead and oversee daily banquet kitchen operations, ensuring food is prepared and served accurately, consistently, and on time.
Supervise, train, and coach kitchen staff; delegate assignments and hold team members accountable to established standards.
Prepare, cook, and plate banquet food and assist with buffet service as needed.
Ensure food meets standards for quality, taste, temperature, portion size, presentation, and garnish.
Ensure recipes, prep lists, and production standards are consistently followed.
Participate with the Sales team in client visits, menu presentations, food tastings, and event planning.
Collaborate with Sales and Food & Beverage leadership to develop and execute menus that meet client needs and event specifications.
Assist with food ordering, inventory, portion control, waste reduction, and food cost management.
Maintain FIFO inventory rotation and ensure food is labeled, stored, and handled properly.
Maintain and enforce food safety, sanitation, and cleanliness standards.
Ensure kitchen cleaning and closing procedures are completed and the kitchen is prepared for the next day's operations.
Communicate with the Executive Chef, Sales team, Food & Beverage leadership, Front of House, and other departments about banquet needs and operational concerns.
Maintain a professional, positive, and team-oriented work environment.
Perform other duties as assigned by the Executive Chef.