MHG Hotels
Join to apply for the
Banquet & Bar Chef
role at
MHG Hotels .
Location: Speedway, IN
Base pay range $47,513.00/yr - $56,065.00/yr
Whether a guest arrives road‑weary from travel or energized for a celebration, or whether a client has entrusted us with their most important meeting or milestone event, as the Banquet and Bar Chef, you and your team set the tone by crafting exceptional culinary experiences that leave a lasting impression. Beyond the comfort of a pristine guest room or a well‑appointed event space, it’s the thoughtfully prepared meals, seamless service, and attention to detail from the kitchen that truly define the experience.
Responsibilities
Lead the planning, preparation, and execution of all banquet’s culinary functions, including plated meals, buffets, hors d’oeuvres, and bar menu offerings.
Partner closely with sales leaders to align food production with event timelines, guest expectations, and service standards.
Ensure strict adherence to company food & beverage procedures, local health department regulations, and federal food safety guidelines.
Actively manage food and labor costs to support departmental profitability goals.
Monitor the freshness, quality, and presentation of all ingredients; ensure all recipes, portioning standards, and yield guidelines are consistently followed.
Stay informed of guest satisfaction scores and contribute proactively to elevating culinary‑related feedback and service rankings.
Promote a positive, respectful kitchen environment by modeling collaboration, accountability, and professionalism across all team interactions.
Train, coach, and lead the culinary team, including line cooks, prep staff, and banquet kitchen personnel, to execute high‑volume service with consistency and precision.
Oversee inventory, purchasing, and waste management strategies to ensure cost‑effective operations and reliable availability of ingredients.
Support additional operational needs and assignments as directed by the Food & Beverage Manager or General Manager.
Qualifications
Demonstrate a polished, professional demeanor paired with a warm and approachable personality.
Engage others and foster meaningful connections through active communication and empathy.
Display a genuine sense of care and emotional intelligence, ability to assess unclear situations and identify practical, solution‑oriented outcomes.
Build trust and instill confidence through timely and effective communication, delivering the right message with clarity, professionalism, and respect for your audience.
Comfort interacting with individuals across all levels of the organization and from diverse backgrounds.
Display strong verbal communication, both direct and considerate.
Flexibility is required, with availability for varied shifts including days, nights, weekends, and holidays.
Have a clean and professional appearance at all times.
Prior hotel or banquet leadership experience is required; a degree in hospitality or culinary arts is strongly preferred.
Benefits Offered
Employee Referral Program
Bonus Program
Merit Increase
Paid Vacation
Flex Days
401k with Employer Contribution
Medical, Dental, Vision
Life Insurance
Long‑term/Short‑term Disability
Accident Insurance
Critical Insurance
What Makes a Successful Banquet & Bar Chef
Having a gift for paying attention to the smallest details
Having a team‑first attitude
By driving results
Minimum Requirements The Banquet and Bar Chef role requires the ability to stand and walk for extended periods throughout the shift in a fast‑paced kitchen environment. Must have the visual acuity to read and interpret recipes, labels, tickets, and other written or digital instructions, including small print. Must be able to grasp, turn, chop, and manipulate kitchen tools, utensils, and equipment of varying sizes, requiring fine motor skills and hand‑eye coordination. Must be able to move, lift, carry, push, pull, and place items weighing up to 25 pounds without assistance, including food trays, ingredients, and small equipment.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
EEO Statement MHG Hotels LLC seeks to attract and retain a high‑performing and diverse workforce in which employee differences are respected and valued to better meet the varying needs of the diverse customers we serve. MHG Hotels LLC is an equal opportunity employer and does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state, or local laws. If you are an individual with a disability and need assistance completing the online application, please call 317‑356‑4000 extension 203. Please leave a message and a member of our Human Resources team will return your call within three business days. Alternatively, an email may be sent to hr@mhghotelsllc.com “Applicant Accommodation” should be included in the subject line of the email. Please note that this phone number and email are only for those individuals who would like to request accommodation to apply for a job.
#J-18808-Ljbffr
Banquet & Bar Chef
role at
MHG Hotels .
Location: Speedway, IN
Base pay range $47,513.00/yr - $56,065.00/yr
Whether a guest arrives road‑weary from travel or energized for a celebration, or whether a client has entrusted us with their most important meeting or milestone event, as the Banquet and Bar Chef, you and your team set the tone by crafting exceptional culinary experiences that leave a lasting impression. Beyond the comfort of a pristine guest room or a well‑appointed event space, it’s the thoughtfully prepared meals, seamless service, and attention to detail from the kitchen that truly define the experience.
Responsibilities
Lead the planning, preparation, and execution of all banquet’s culinary functions, including plated meals, buffets, hors d’oeuvres, and bar menu offerings.
Partner closely with sales leaders to align food production with event timelines, guest expectations, and service standards.
Ensure strict adherence to company food & beverage procedures, local health department regulations, and federal food safety guidelines.
Actively manage food and labor costs to support departmental profitability goals.
Monitor the freshness, quality, and presentation of all ingredients; ensure all recipes, portioning standards, and yield guidelines are consistently followed.
Stay informed of guest satisfaction scores and contribute proactively to elevating culinary‑related feedback and service rankings.
Promote a positive, respectful kitchen environment by modeling collaboration, accountability, and professionalism across all team interactions.
Train, coach, and lead the culinary team, including line cooks, prep staff, and banquet kitchen personnel, to execute high‑volume service with consistency and precision.
Oversee inventory, purchasing, and waste management strategies to ensure cost‑effective operations and reliable availability of ingredients.
Support additional operational needs and assignments as directed by the Food & Beverage Manager or General Manager.
Qualifications
Demonstrate a polished, professional demeanor paired with a warm and approachable personality.
Engage others and foster meaningful connections through active communication and empathy.
Display a genuine sense of care and emotional intelligence, ability to assess unclear situations and identify practical, solution‑oriented outcomes.
Build trust and instill confidence through timely and effective communication, delivering the right message with clarity, professionalism, and respect for your audience.
Comfort interacting with individuals across all levels of the organization and from diverse backgrounds.
Display strong verbal communication, both direct and considerate.
Flexibility is required, with availability for varied shifts including days, nights, weekends, and holidays.
Have a clean and professional appearance at all times.
Prior hotel or banquet leadership experience is required; a degree in hospitality or culinary arts is strongly preferred.
Benefits Offered
Employee Referral Program
Bonus Program
Merit Increase
Paid Vacation
Flex Days
401k with Employer Contribution
Medical, Dental, Vision
Life Insurance
Long‑term/Short‑term Disability
Accident Insurance
Critical Insurance
What Makes a Successful Banquet & Bar Chef
Having a gift for paying attention to the smallest details
Having a team‑first attitude
By driving results
Minimum Requirements The Banquet and Bar Chef role requires the ability to stand and walk for extended periods throughout the shift in a fast‑paced kitchen environment. Must have the visual acuity to read and interpret recipes, labels, tickets, and other written or digital instructions, including small print. Must be able to grasp, turn, chop, and manipulate kitchen tools, utensils, and equipment of varying sizes, requiring fine motor skills and hand‑eye coordination. Must be able to move, lift, carry, push, pull, and place items weighing up to 25 pounds without assistance, including food trays, ingredients, and small equipment.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
EEO Statement MHG Hotels LLC seeks to attract and retain a high‑performing and diverse workforce in which employee differences are respected and valued to better meet the varying needs of the diverse customers we serve. MHG Hotels LLC is an equal opportunity employer and does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state, or local laws. If you are an individual with a disability and need assistance completing the online application, please call 317‑356‑4000 extension 203. Please leave a message and a member of our Human Resources team will return your call within three business days. Alternatively, an email may be sent to hr@mhghotelsllc.com “Applicant Accommodation” should be included in the subject line of the email. Please note that this phone number and email are only for those individuals who would like to request accommodation to apply for a job.
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