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Culinary Degree Jobs in Indiana (NOW HIRING)

Topgolf

Culinary Manager

Fishers, IN · On-site

Culinary degree, professional culinary certification, or equivalent training and experience in a high-volume full-service kitchen and events-driven environment preferred * Must be 21 years of age or ...

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Majestic Care

Culinary Manager

Terre Haute, IN · On-site

) Culinary Manager Majestic Care of Deming Park is looking for a Culinary Manager to join our team ... Certified Dietary Manager, graduated from an approved program, associate/bachelor's degree in ...

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How much do culinary degree jobs pay per hour?

As of Aug 16, 2026, the average hourly pay for culinary degree in Indiana is $17.16, according to ZipRecruiter salary data. Most workers in this role earn between $14.18 and $17.60 per hour, depending on experience, location, and employer.

What is a culinary degree?

A culinary degree is an educational credential earned by completing a program focused on the culinary arts, which typically includes cooking techniques, food safety, nutrition, and kitchen management. These programs are offered by culinary schools, community colleges, and some universities, and can range from certificate courses to associate and bachelor's degrees. Graduates are prepared for careers as chefs, pastry chefs, restaurant managers, and other roles in the food service industry. Earning a culinary degree can enhance job prospects and provide a solid foundation for advancement in the culinary field.

What could you do with a culinary degree?

A culinary degree prepares individuals for various roles in the food industry, including chef, sous chef, pastry chef, restaurant manager, food stylist, and culinary instructor. It provides skills in cooking techniques, food safety, and kitchen management, often requiring hands-on experience and certifications such as ServSafe. Graduates can work in restaurants, hotels, catering, food production, or start their own culinary businesses.

What are the key skills and qualifications needed to thrive as a culinary professional, and why are they important?

To thrive as a culinary professional, you need strong cooking techniques, food safety knowledge, creativity, and typically a degree or certification from a culinary school. Familiarity with commercial kitchen equipment, menu planning software, and food safety certifications like ServSafe are highly valued. Attention to detail, time management, teamwork, and adaptability are crucial soft skills in fast-paced kitchen environments. These skills are essential for delivering high-quality dishes consistently, maintaining safety standards, and contributing to a successful culinary operation.

What types of entry-level positions are commonly available to graduates with a culinary degree, and how do these roles help build a culinary career?

Graduates with a culinary degree often start in entry-level positions such as line cook, prep cook, pastry assistant, or commis chef in restaurants, hotels, or catering companies. These roles provide hands-on experience with food preparation, kitchen operations, and teamwork, allowing new graduates to refine their technical skills and learn industry standards. Working under experienced chefs, entry-level professionals gain valuable mentorship and exposure to different cuisines and techniques, which are essential for career advancement. Over time, consistent performance and skill development in these positions can lead to promotions into supervisory or specialized roles such as sous chef, pastry chef, or kitchen manager.

What is the difference between Culinary Degree vs Pastry Chef?

AspectCulinary DegreePastry Chef
Required CredentialsFormal culinary education, certifications often preferredPractical pastry skills, culinary education beneficial but not mandatory
Work EnvironmentRestaurants, hotels, culinary schoolsBakery, pastry shops, restaurants with dessert sections
Industry UsageEducational background for various culinary rolesSpecialized in desserts and baked goods

The Culinary Degree provides a broad foundation in culinary arts, suitable for various kitchen roles, while a Pastry Chef focuses specifically on desserts and baked goods. Both paths often overlap in work environment and industry usage, but the culinary degree offers more versatility, whereas the pastry chef role emphasizes pastry expertise.

What are popular job titles related to Culinary Degree jobs in Indiana?

For Culinary Degree jobs in Indiana, the most frequently searched job titles are:

What job categories do people searching Culinary Degree jobs in Indiana look for?

The top searched job categories for Culinary Degree jobs in Indiana are:

What cities in Indiana are hiring for Culinary Degree jobs?

Cities in Indiana with the most Culinary Degree job openings:

Culinary Degree jobs near you
Infographic showing various Culinary Degree job openings in Indiana as of August 2026, with employment types broken down into 1% As Needed, 85% Full Time, 11% Part Time, and 3% Contract. Highlights an 92% Physical, 3% Hybrid, and 5% Remote job distribution, with an average salary of $35,685 per year, or $17.2 per hour.

Culinary Manager

Topgolf

Fishers, IN • On-site

Full-time

Medical, Dental, Vision, Retirement

Posted yesterday

New

Topgolf rating

5.5

Company rating: 5.5 out of 10

Based on 280 frontline employees who took The Breakroom Quiz

43rd of 52 rated entertainment

Job description

ABOUT TOPGOLF

Topgolf is a sports entertainment company that has changed how millions of people experience golf and where you can build a serious career. Our venues are high-energy, high-volume environments where performance matters and results are visible. Every day, we bring together golf, food andbeverages, events, and entertainment into one experience that keeps guests coming back.

WHAT WE'RE SEEKING

Do you hold the line on quality even whenit isbusy? Can you lead a kitchen team through a high-volume service and still have the team better when the shift ends than when it started?

We arelooking for a Culinary Manager who leads from the front. Someone who understands food cost and portion control, coaches their team through the work, and takes genuine ownership of the kitchen's performance. Consistencyis notlucky.It iswhat happens when a leader pays attention.

If you run a tight, proud kitchen, this is wherethosematter.

THE ROLE

The Culinary Manager supports the Executive Culinary Manager in leading all kitchen operations, ensuring best-in-class culinaryexperiencesfor every guest. This role requires both culinary expertise and the ability to lead, coach, and develop the kitchen team.

The Culinary Manager may be responsible for day-to-day line operations oreventsexecution. They supervise the kitchen team, manage inventory and product ordering, enforce safety and sanitation standards, and maintain the quality and consistency Topgolf guests expect.

As a leader of a high-energy, guest-facing venue, this rolerequires a flexible schedule including evenings,weekends, andholidays, with availability to work extended hours during peak periods,special events, and high-volume seasons.

WHAT YOU WILL DO

Lead Kitchen Operations

Supervise the kitchen team in delivering best-in-class culinary experiences every shift

Coach and developTeam membersand drive engagement across the kitchen

Delegate tasks effectively and follow up to ensure completion and quality

Manage day-to-day line operations or events execution as assigned

Maintain Culinary Standards

Select and develop recipes to corporate approval and standardize production for consistent quality

Establish and maintain presentation techniques and quality standards

Plan and cost menus forspecial eventsand chef-choice occasions

Ensure proper equipment operation, maintenance, and cleanliness

Manage Costs and Inventory

Monitor inventory levels and purchase product within budgetary guidelines

Maintain food and labor costs according to budget, with a solid understanding of COGS

Oversee safety and sanitation in the kitchen in compliance with all regulations

Contribute to Team Culture

Demonstrate Topgolf's core values: Fun, One Team, Excellence, Courage, and Caring

Support the Executive Culinary Manager in building a high-performance kitchen team

Participate in team development and model the standards expected of all kitchenteam members

CORE COMPETENCIES FOR SUCCESS

DrivesResults| Consistentlyachieving results, even under tough circumstances.

Demonstrates a strong drive to achieve consistent culinary quality and operational results

Drives tasks to successful completion each shift - no corners cut

Shows determination in the face of high volume, obstacles, or short-staffed situations

Setshigh standardsfor own performance and inspires the same in the team

CustomerFocus| Buildingstrong customer relationships and delivering customer-centric solutions.

Ensures every dish that leaves the kitchen meets or exceeds guest expectations

Uses guest and internal feedback to continuously improve food quality and presentation

Independently anticipates and adjusts to evolvingeventand service needs

Follows up on any culinary feedback to ensure issues are fully resolved

Decision Quality|Making good and timely decisions that keep the organization moving forward.

Demonstrates good judgment in routine kitchen decisions - prep, production, quality, and staffing

Makes sound independent decisions in urgent situations such as equipment failures or staffing gaps

Considers various inputs and trade-offs to arrive at effective decisions during high-volume service

Uses good judgment about when to act independently and when to escalate an issue to the Executive Culinary Manager

CommunicatesEffectively|Developingand delivering multi-mode communications that convey a clear understanding of the unique needs of different audiences.

Communicates clearly and professionally with kitchenteam membersand venue leadership

Shares information and production updates with the team in a timely manner

Listens attentively to the Executive Culinary Manager's direction and translates it into action

Documents kitchen operations, production notes, and inventory clearly and accurately

QUALIFICATIONS

  • Minimum 3 years of culinary management experience in a high-volume environment

  • Culinary degree, professional culinary certification, or equivalent training and experience in a high-volume full-service kitchen and events-driven environment preferred

  • Must be 21 years of age or older as required by state or local law

PHYSICAL REQUIREMENTS

Let usbe real - thisis notyour typical desk job!Here iswhatyou willneed to do to thrive in this role:

  • Ability to remain on your feet and in motion for extended periods throughout the shift, including standing, walking, and navigating a fast-paced kitchen environment; this role operates in a high-volume kitchen and requires sustained physical stamina throughout the duration of each shift

  • Ability to lift, carry, and move items up to 50 pounds independently and up to 75 pounds with assistance, including food products, equipment, supplies, and delivery transport across multiple levels of the venue

  • Ability to navigate stairs, ramps, and multi-level areas of the venue when transporting food, coordinating events, or overseeing service delivery

  • Ability to work in varying temperature environments on a frequent basis, including hot kitchen conditions, walk-in coolers, and freezers

  • Ability to perform repetitive hand and wrist motions including cutting, stirring, lifting, and operating kitchen equipment throughout the shift

  • Ability to communicate clearly and effectively in a high-energy venue environment that may include moderate tohigh levelsof background noise

  • Ability to work in a fast-paced, high-volume environment while maintaining focus, food safety standards, and quality under pressure

Sounds like a fit? Wecannotwait tomeet withyou!

BENEFITS

Free Play & 1/2 price food! Health, dental, vision, 401(k) team member match, free mental well-being platform - and that's just for starters for those who qualify. View team member benefits here.


ADA
The above statements cover what are generally believed to be principal and essential functions of the job. Specific circumstances may allow or require some incumbents assigned to the job to perform a different combination of duties.
EEO Statement
Topgolf is a global sports and entertainment community and is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. As an affirmative action employer, Topgolf also takes steps to prevent retaliation and to create a respectful, equitable and inclusive environment for our Guests, Associates, business partners, vendors, and the communities we serve.
Topgolf is an equal opportunity affirmative action employer and administers all personnel practices without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics or any other category protected under applicable law.
Topgolf Entertainment Group does not accept unsolicited agency resumes. Please do not forward unsolicited agency resumes to our website, employees or Human Resources. Topgolf will not pay fees for unsolicited agency resumes and will not be responsible for any agency fees associated with unsolicited resumes. Unsolicited resumes received will be considered property of Topgolf Entertainment Group and will be processed accordingly without fee.
Topgolf participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

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