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Director Culinary Development Jobs in Indiana (NOW HIRING)

Independence Village

Executive Chef

Zionsville, IN · On-site

$69K - $95K/yr

Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews ... We have developed an environment that attracts dreamers, adventurers, creators, givers and ...

New

Independence Village

Executive Chef

Zionsville, IN · On-site

$69K - $95K/yr

Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews ... We have developed an environment that attracts dreamers, adventurers, creators, givers and ...

New

Compass Group

Senior Dining Services Director

Carmel, IN · On-site

$100K - $115K/yr

The exceptional care and culinary artistry of our team members is nurtured by training, developing ... You will oversee the development and implementation of departmental strategies and ensures ...

Compass Group

Senior Dining Services Director

Carmel, IN · On-site

$100K - $115K/yr

The exceptional care and culinary artistry of our team members is nurtured by training, developing ... You will oversee the development and implementation of departmental strategies and ensures ...

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Showing results 21-40

All JobsCulinary Development JobsDirector Culinary Development JobsDirector Culinary Development Jobs in Indiana

Director Culinary Development information

See Indiana salary details

$15.2K

$91.1K

$169.4K

How much do director culinary development jobs pay per year?

As of Sep 3, 2026, the average yearly pay for director culinary development in Indiana is $91,073.00, according to ZipRecruiter salary data. Most workers in this role earn between $70,400.00 and $109,000.00 per year, depending on experience, location, and employer.

What does a director of culinary development do?

A Director of Culinary Development oversees the creation and enhancement of menu items, recipes, and food concepts for a restaurant, hospitality group, or food company. They work closely with chefs, product developers, and marketing teams to ensure that new dishes align with brand standards and customer preferences. Their responsibilities often include trend research, menu innovation, quality control, and managing culinary teams. This role requires a blend of creativity, leadership, and a deep understanding of culinary techniques and market trends.

What are the key skills and qualifications needed to thrive as a director of culinary development?

To thrive as a Director of Culinary Development, you need extensive culinary expertise, menu innovation experience, and a background in food service management, often supported by a culinary degree or equivalent professional certifications. Familiarity with recipe management software, food costing tools, and industry-standard kitchen equipment is essential. Strong leadership, creativity, and excellent communication skills help drive team performance and foster collaboration across departments. These skills are vital for developing successful culinary programs, ensuring operational efficiency, and maintaining a competitive edge in the food industry.

What are some common challenges faced by a director of culinary development, and how can they be addressed?

A Director of Culinary Development often encounters challenges such as keeping up with rapidly changing food trends, ensuring consistency across multiple locations, and managing cross-functional collaboration between culinary teams and other departments like marketing and operations. To address these, it's important to stay informed about industry innovations, implement clear training protocols, and foster open communication with stakeholders. Building a strong team culture and establishing regular feedback mechanisms also help in overcoming obstacles and driving continuous improvement.

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

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

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

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

What cities in Indiana are hiring for Director Culinary Development jobs?

Cities in Indiana with the most Director Culinary Development job openings:

Director Culinary Development jobs near you
Infographic showing various Director Culinary Development job openings in Indiana as of August 2026, with employment types broken down into 1% As Needed, 83% Full Time, 14% Part Time, and 2% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $91,073 per year, or $43.8 per hour.

Sous Chef (Kitchen Manager) | Campus Dining (Multiple Positions Available)

University of Notre Dame

Notre Dame, IN • On-site

$49K - $66K/yr

Full-time

Re-posted 29 days ago

University Of Notre Dame rating

7.4

Company rating: 7.4 out of 10

Based on 46 frontline employees who took The Breakroom Quiz

338th of 628 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
The Sous Chef provides critical leadership within Notre Dame Dining, driving the execution of a high-quality, student-centered culinary program across residential dining operations. Reporting to the Executive Sous Chef or Chef de Cuisine (contingent upon the selected career pathway), this position is responsible for daily kitchen operations, culinary excellence, and team leadership within an assigned dining hall or production area.
This role ensures consistency, efficiency, and superior food preparation while contributing to a dynamic dining program that reflects innovation, hospitality, and the core values of the University of Notre Dame.
Key Responsibilities
40% - Culinary Leadership & Execution
  • Oversee daily food production within assigned stations, ensuring rigorous consistency, quality, and presentation standards.
  • Execute menus in strict alignment with established recipes, culinary standards, and service expectations.
  • Support menu implementation, including station setup, development, and the selection of high-quality ingredients.
  • Maintain a strong culinary presence during service periods to ensure a premium student dining experience.

20% - Team Leadership & Development
  • Supervise and direct culinary staff, including professional cooks and student employees, establishing clear expectations and maintaining accountability.
  • Provide hands-on training in culinary techniques, safety protocols, sanitation, and production standards.
  • Drive performance management through active coaching, constructive feedback, and daily engagement with team members.
  • Foster a professional, team-oriented kitchen environment focused on continuous growth and consistency.

15% - Operations & Production Management
  • Coordinate daily production schedules to align accurately with volume demands and service requirements.
  • Manage inventory, ordering, and receiving to maintain optimal stock levels and product integrity.
  • Monitor food cost controls through meticulous utilization, portioning, and waste reduction practices.
  • Optimize kitchen workflows, including prep, pantry production, and service execution for maximum efficiency.

15% - Food Safety & Sanitation
  • Ensure strict adherence to all local, state, and university health, safety, and sanitation standards.
  • Monitor proper food handling, storage, labeling, and temperature controls throughout the production cycle.
  • Maintain an organized, clean, and \"inspection-ready\" kitchen environment at all times.

10% - Student Experience & Engagement
  • Enhance the dining environment through visible, approachable leadership during service hours.
  • Support initiatives that elevate the student experience, including themed meals, special events, and menu innovation.
  • Remain responsive to student feedback and evolving dietary preferences to ensure program relevance.

Qualifications
Required
  • Education: Associate's or Bachelor's degree in Culinary Arts (or a related field) or equivalent professional experience.
  • Experience: Minimum of 3-5 years of progressive culinary experience in high-volume food service environments.
  • Leadership: Demonstrated experience leading teams in a kitchen or production setting.
  • Knowledge: Expert-level understanding of food safety, sanitation, and production systems.

Preferred
  • Certification: American Culinary Federation (ACF) certification - Certified Sous Chef (CSC).
  • Environment: Experience in collegiate or institutional dining environments.
  • Scope: Experience supporting large-scale, multi-station service models.

Core Competencies
  • Excellence in culinary execution and consistency.
  • Strong team leadership and professional accountability.
  • Operational efficiency and organizational mastery.
  • Adaptability in high-volume, fast-paced environments.
  • Deep commitment to hospitality and the student experience.

Work Environment
This is a back-of-house (BOH) position operating within a fast-paced, high-volume residential dining environment. The role requires flexibility, including availability for evenings, weekends, and peak service periods aligned with the University academic calendar.
Position Structure
Reporting to the Executive Sous Chef or Chef de Cuisine, the Sous Chef supervises culinary staff and supports the successful day-to-day execution of dining operations within their assigned area, following their designated career pathway.
Additional Information
Annual Salary Starting at: $55,000
Commensurate with Experience
As part of our commitment to attracting top talent, eligible new hires may receive a relocation incentive equal to a one time 10% of their annual base salary. This incentive is intended to help offset relocation and transition expenses associated with accepting the position. Eligibility requirements and payment details will be discussed during the hiring process.
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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