Executive Chef

GEN HOTELS • Indianapolis, IN

1d • Onsite

About The Position

Crowne Plaza Indianapolis Downtown Union Station is searching for a dynamic and creative Executive Chef! If you are an Executive Chef with a strong background in banquet/event operations and looking for an opportunity to be creative and show off your skills—then we want to speak to you! The Executive Chef is a full-time, on-site role based at Crowne Plaza Indianapolis Downtown Union Station in Indianapolis, IN. The Executive Chef collaborates closely with the Food & Beverage team and hotel leadership to create unique and memorable dining and event experience!

Requirements

• 5 years culinary experience as an Executive Chef in a full-service hotel, upscale restaurant and catering operation.
• Proven Track record of menu development, recipe creation, banquet/event management and contemporary cooking techniques.
• Proven track record of leadership—training, coaching, and supervising diverse kitchen teams.
• Proven track record of operational management skills: inventory control, cost management, and vendor relations for food and kitchen supplies.
• Working knowledge of food safety and sanitation practices, including adherence to local health regulations and HACCP or equivalent standards.
• Experience with banquet and high-volume production, particularly for hotels, convention centers, or similar event-focused environments.
• Strong collaboration and communication skills to work effectively with Food & Beverage department, Catering Sales team, Banquet team, and hotel management.
• Ability to maintain composure and efficiency in a fast-paced setting, balancing quality with timely service.
• Formal culinary education or equivalent professional experience; ServSafe or similar food handler/manager certification preferred.
• Flexibility to work evenings, weekends, and holidays as needed to support hotel operations and major event.

Responsibilities

• Leading all aspects of the culinary department—banquets & restaurants
• Being Creative—we want you to push the envelope! Exceptional taste and food presentation is a must!
• Leading the culinary team of 30 team members—training, mentoring, and instilling a culture of accountability and creativity.
• Driving quality and fostering a positive work environment.
• Ensuring all food safety and sanitation practices are executed.
• Menu development.
• Scheduling.
• Budgeting.
• Cost Control.
• Driving revenue—working closely with the Sales/Catering Team to develop menus and an exceptional dining/event experience.
• Maintaining vender relations—sourcing new venders as needed.

Benefits

• Incentive Plan
• Medical, Dental, and Vision Insurance Options
• Company Paid Life Insurance
• Company Paid Telemedicine
• Supplemental Life Insurance
• 401(k) with company match
• Hotel Room Discounts
• Earned Wage Access (“on-demand pay”)
• Company Paid Employee Assistance Program
• Perks through Benefit Hub
• Generous Time Off Package

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed