Executive Sous Chef - Banquets

The Signia by Hilton Indianapolis is looking for their next Banquets Executive Sous Chef! 

Signia by Hilton Indianapolis is one of the most anticipated hotel openings in the region, ideally located in the heart of downtown with direct skywalk access to both the Indiana Convention Center and Lucas Oil Stadium — and just seven miles from the iconic Indianapolis Motor Speedway. With seven distinct dining experiences including a top-level sky lounge, premium wellness offerings, and the largest ballroom in Indiana, this property is set to redefine the luxury hospitality experience in Indianapolis. Be part of the team that brings it all to life from day one.

The ideal candidate has 5+ years of progressive culinary leadership experience in luxury, resort, or large-scale properties, with a strong background overseeing both banquet operations. A composed team builder who leads by example and upholds the highest standards — prior experience in property openings or renovations is a big plus for this exciting pre-opening opportunity!

Shift Pattern: Full Availability, 7 days a week, weekends and holidays included.  

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 an Executive Sous Chef, you’re not just assisting in the direction and administration of all hotel culinary operations – 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:

• Assist in overseeing day-to-day culinary operations: Manage the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings: Partner with the Executive Chef and Food and Beverage Director to develop and execute menu selections for special banquets and events, incorporating current food trends and regional flavors
• Delight our guests: Engage with guests and clients to gather feedback, identify trends, and support the Executive Chef in implementing improvements that enhance the dining experience
• Support operational efficiency: Assist in managing and refining kitchen systems, processes, and workflows to maintain seamless operations
• Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing