Job Description

Job Description

Compensation starts at $65,000 - $80,000!

Fifteen years ago, White Lodging redefined downtown Indianapolis’ hospitality landscape by topping out construction on what was the world’s largest JW Marriott and, still today, the city’s largest hotel in Indianapolis - bringing a new level of luxury to the heart of Indy.

Today, that legacy of excellence continues as JW Marriott Indianapolis introduces the flagship location of Dean’s Steak & Seafood. Already making its mark in Charlotte, Austin, and San Antonio, Dean’s Steak & Seafood now arrives in Indianapolis as the crown jewel -a modern steakhouse that blends classic steakhouse fare with fine dining, all in a stylish yet welcoming atmosphere.

This opening marks a new chapter for the city's culinary scene, once again placing Indianapolis at the forefront of elevated dining experiences.

Who We Are

White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars, and restaurants in some of the country’s best cities to live. We know that the hospitality business, like life, is about how you make people feel. That’s where you come in. You’ll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow.

What You’ll Do

As the Executive Sous Chef you will:

• Oversee all food preparation operations across the hotel when the Executive Chef is unavailable, maintaining quality, freshness, and compliance with health and safety standards.
• Collaborate with the Executive Chef to develop menus, execute implementation timelines, and ensure financial objectives are met.
• Manage daily culinary operations, including staffing, inventory, and portion control, while adhering to corporate SOPs.
• Train and mentor culinary staff, fostering a culture of continuous learning and professional development.
• Monitor and manage food-related expenses, including invoices, payroll, and inventory, ensuring budget adherence.
• Support cross-departmental initiatives with Sales, FOH, and Events teams to enhance guest dining experiences.

What You’ll Bring

• Proven ability to lead and manage culinary teams in a high-volume banquet environment.
• Expertise in menu creation, food preparation techniques, and compliance with food safety standards.
• Strong analytical and organizational skills for managing budgets, inventory, and operational efficiency.
• At least 5+ years of Chef experience in a large-scale operation.
• Excellent interpersonal and coaching skills, with a commitment to fostering a collaborative team environment.
• An associate’s degree in culinary arts or business administration is preferred.

What You Can Look Forward To

• Medical, Dental, and Vision Insurance
• Paid Parental Leave
• Vacation and Paid Time Off (PTO) with rollover
• Complimentary wellness tools
• Unlimited referral bonuses
• 401(k) with company match
• Tuition reimbursement
• Discounts on hotel rooms, dining, and other travel/entertainment experiences
• Leadership development opportunities

White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates.

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