Sous Chef - InterContinental Indianapolis

IHG•Indianapolis, IN

6d•$60,000•Onsite

About The Position

InterContinental Indianapolis brings refined luxury to Indy’s iconic Monument Circle. Opening Winter 2025. This hotel isn’t like any other property. It’s a hotel for the city and we’re looking for the right team to shape its future. The landmarked Illinois Building showcases a $110 M restoration to feature 170 Modern Guestrooms, 17 Luxurious Suites, Serliana Café and Astrea Rooftop Bar with stunning views of Monument Circle. This will be a masterclass in #Hospitality; an invitation for you to pursue your passion for service and inspire incredible things for our guests, our team members and yourself. Explore our very own InterContinental® Hotels & Resorts – a truly international brand. Discover a modern, globally focused culture where world travelers feel at home. Live the InterContinental life. You’ll find us in beautifully restored buildings and many exciting new developments. With 60 properties in the pipeline, our extraordinary world is set to expand. We cultivate engaging environments for our colleagues and guests by enlivening our IHG Core Values: Do the right thing, Show we care, Aim higher, Celebrate difference, Work better together. At IHG we promise to give colleagues: Room to Belong: Enable, Room to Grow: Enrich, Room to Make a Difference: Empower. The InterContinental creates exceptional experiences through our Brand Values by being: Thoughtful, Cultured, Remarkable. The pillars of our InterContinental brand culture lay the foundation for inspiring incredible experiences: We Invite Discovery, We Embrace Empowerment, We Champion Possibility.

Requirements

The strength to lift, push and pull big objects up to 50lbs (23 kg) which can also involve bending and kneeling
A good grasp of reading, writing and basic math
The flexibility to work night, weekend, and holiday shifts
Compliance with local laws on food handling and serving alcohol – you’ll need to be above the minimum age required and fluent in the local language
Great communication – you’ll be warm, welcoming, and easy to talk to
Degree or certificate in culinary arts
2 years’ experience as a chef
At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience

Responsibilities

Oversee team members on the culinary team and lead kitchen operations for any given event or shift for the outlets.
Making every single meal a feast for the eyes and treat for the tastebuds
Directing daily kitchen activities as well as coaching and developing a team
Encouraging and addressing guest feedback
Supporting the Executive Chef and Executive Sous Chef plan events, manage staff and labor, inventory and food safety in the kitchen
Working closely with the Executive Sous Chef and Executive Chef to forecast and plan