Executive Chef - Crowne Plaza Union Station

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! 
 
Role Description:
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! 
 
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.
 
Qualifications:
• 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.
 

 

We are an equal opportunity employer. We participate in E-Verify to confirm employment eligibility.