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Assistant Task Force Chef Jobs in Indiana (NOW HIRING)

StoryPoint

Sous Chef

Fort Wayne, IN

$46.10K - $62.20K/yr

Directly supervises all culinary staff * Assist Executive Chef in managing and training culinary ... This classification description is intended to indicate the general kinds of tasks and levels of ...

Laurus Home Care

Sous Chef

Fort Wayne, IN

$49.30K - $66.60K/yr

Directly supervises all culinary staff * Assist Executive Chef in managing and training culinary ... This classification description is intended to indicate the general kinds of tasks and levels of ...

CommonSail Investment Group

Sous Chef

Fort Wayne, IN · On-site

$46.10K - $62.20K/yr

Directly supervises all culinary staff * Assist Executive Chef in managing and training culinary ... This classification description is intended to indicate the general kinds of tasks and levels of ...

Journeyman Distillery

Sous Chef

Valparaiso, IN · On-site

$43.80K - $59.20K/yr

Being a positive force in the workplace; creating a culture of positivity * Extending common ... assist wherever needed. * Ensure that all items needed for menu preparation are in stock.

Nexdine Hospitality

Sous Chef - Exempt

Goshen, IN · On-site

$45K/yr

Essential Functions and Key Tasks: * May assist with menu writing and cycle of cost control ... chef's knives. The employee is frequently exposed to heat, steam, fire and noise. This job will ...

Nexdine Hospitality

Sous Chef - Exempt

Goshen, IN

$45K/yr

Essential Functions and Key Tasks: * May assist with menu writing and cycle of cost control ... chef's knives. The employee is frequently exposed to heat, steam, fire and noise. This job will ...

Ruth's Chris Steak House

Sous Chef

Indianapolis, IN · On-site

$47.80K - $64.50K/yr

Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food offerings and in the planning, inventory, and management of supplies. ESSENTIAL JOB FUNCTIONS (Key Tasks ...

CRG Dining

Sous Chef - Vida

Indianapolis, IN · On-site

$47.80K - $64.50K/yr

Responsibilities: · Assist in the preparation and design of appetizers, entrees, and desserts. · ... tasks (e.g. forecasting, food costing, inventory, payroll, scheduling, Labor Costing, etc ...

Ruth's Chris Steak House

Sous Chef

Indianapolis, IN · On-site

$47.80K - $64.50K/yr

Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food offerings and in the planning, inventory, and management of supplies. ESSENTIAL JOB FUNCTIONS (Key Tasks ...

ClubCorp

Sous Chef

Indianapolis, IN · On-site

$47.80K - $64.50K/yr

Job Summary As a Sous Chef, you are responsible for supporting the daily operations of the kitchen ... assist others as needed and take on additional tasks as assigned by management. * Follow all ...

Invited

Sous Chef

Indianapolis, IN

$47.80K - $64.50K/yr

... assist others as needed and take on additional tasks as assigned by management. * Follow all ... A minimum of 2 years of experience as a Sous Chef or in a similar culinary role. * Valid Health and ...

Ruth's Chris Steak House

Sous Chef

Indianapolis, IN

$47.80K - $64.50K/yr

Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food offerings and in the planning, inventory, and management of supplies. ESSENTIAL JOB FUNCTIONS (Key Tasks ...

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Assistant Task Force Chef information

What is the difference between Assistant Task Force Chef vs Sous Chef?

AspectAssistant Task Force ChefSous Chef
CredentialsCooking certifications, culinary trainingCooking certifications, culinary training
Work EnvironmentMilitary, emergency response, or specialized teamsRestaurant kitchens, hotels, catering
Employer & IndustryMilitary, government, or large organizationsHospitality, food service industry
Common Search/ComparisonYesYes

The Assistant Task Force Chef and Sous Chef roles both require culinary skills and certifications. However, the Assistant Task Force Chef typically works within military or emergency response teams, focusing on specialized, high-pressure environments. In contrast, the Sous Chef is a key position in restaurant kitchens and hospitality settings, overseeing daily kitchen operations. While both roles involve culinary expertise, their work environments and organizational contexts differ significantly.

What are the most commonly searched types of Task Force Chef jobs in Indiana? The most popular types of Task Force Chef jobs in Indiana are:
What cities in Indiana are hiring for Assistant Task Force Chef jobs? Cities in Indiana with the most Assistant Task Force Chef job openings:
Assistant Task Force Chef jobs near you
Sous Chef | Shields Family Dining Hall

Sous Chef | Shields Family Dining Hall

University of Notre Dame

Notre Dame, IN • On-site

$49K - $66.20K/yr

Full-time

Posted 21 days ago

University Of Notre Dame rating

7.3

Company rating: 7.3 out of 10

Based on 41 frontline employees who took The Breakroom Quiz

306th of 530 rated colleges and universities

Job description

Company Description
The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person-mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University's mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!
Job Description
Job Overview
The Sous Chef plays a critical leadership role in the opening and daily operations of the Shields Family Dining Hall, a new facility dedicated to serving student-athletes at the University of Notre Dame. This position is responsible for supporting the Executive Chef in all culinary and operational aspects of the dining hall, ensuring excellence across financial performance, human resources, food quality, safety, and guest experience.
As a member of the Notre Dame Dining Leadership Team, the Sous Chef contributes to delivering a "Best in Class" dining program aligned with the mission and goals of Notre Dame Campus Dining. In the absence of the Executive Chef, the Sous Chef assumes full responsibility for kitchen operations and leadership.
Key Responsibilities
Culinary & Kitchen Operations
  • Oversee daily kitchen operations, including food ordering, preparation, production, and inventory control
  • Ensure high standards of food quality, presentation, service, and hospitality
  • Maintain consistency across all culinary offerings and service periods

Leadership & Staff Development
  • Supervise, train, and mentor kitchen staff to ensure optimal performance and professional growth
  • Support recruitment, onboarding, and ongoing training initiatives
  • Foster a positive, team-oriented work environment focused on excellence

Financial & Administrative Management
  • Assist in managing food costs, labor costs, and overall budget performance
  • Support scheduling, purchasing, and inventory management processes
  • Help ensure all operational metrics and financial targets are met

Compliance & Safety
  • Promote and enforce food safety, sanitation, and workplace safety standards
  • Ensure compliance with all regulatory and university policies

Facilities & Equipment Oversight
  • Assist with maintenance and proper use of kitchen equipment and physical plant
  • Identify and address operational or facility-related issues proactively

Program Support & Collaboration
  • Partner with Dining Hall leadership on marketing, programming, and special initiatives
  • Contribute to apprenticeship and staff development programs
  • Collaborate with cross-functional teams to enhance the overall dining experience

Executive Chef Support
  • Act as second-in-command in the kitchen, providing leadership and operational continuity
  • Assume full responsibility for kitchen operations in the absence of the Executive Chef
  • Communicate effectively with leadership regarding operations, staffing, and performance

Qualifications
  • Proven experience in a high-volume culinary environment, preferably in institutional or campus dining
  • Strong leadership and team management skills with the ability to motivate and develop staff
  • Solid knowledge of food safety, sanitation, and regulatory compliance
  • Experience with inventory control, purchasing, and cost management
  • Excellent organizational, communication, and problem-solving abilities
  • Ability to work in a fast-paced, dynamic environment while maintaining professionalism
  • Culinary degree or equivalent professional experience preferred
  • Flexibility to work varied schedules, including evenings, weekends, and peak service times

Additional Information
Commensurate with Experience
The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.

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