Pastry Sous Chef

Join the opening culinary team at Signia by Hilton Indianapolis, where you'll have the opportunity to work across a variety of elevated food and beverage outlets throughout the property. 

Our culinary team supports the signature restaurant, Sky Lounge, Rooftop Deck, Banquets, and Club Signia, offering cooks the chance to gain experience across multiple concepts and styles of service. This is an exciting opportunity for culinary professionals who thrive in a high-volume environment, enjoy learning new stations, and want to grow their skills within a luxury hotel.

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Pastry Sous Chef, you’re not just supporting the hotel’s daily pastry production – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

What It Takes to Make the Stay

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

Here's what you'll do during a typical day:

• Support daily pastry operations: Assist in overseeing preparation, execution, and presentation of pastries and desserts while ensuring quality and efficiency
• Produce high-quality pastries: Prepare breads, rolls, breakfast pastries, and desserts following designated recipes and quality standards
• Manage product inventory: Ensure proper storage and rotation of ingredients, maintain supply levels, and assist with daily requisitions
• Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination
• Guide and mentor team members: Provide hands-on training and support to junior pastry staff and apprentices, reinforcing proper techniques and procedures
• Comply with regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being