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Executive Chef 3 Jobs in Indiana (NOW HIRING)

Nexdine Hospitality

Executive Chef

Goshen, IN

$70K/yr

Executive Chef Location: Goshen, IN Schedule: Full Time Salary: $70,000/yr Pay Frequency: Weekly ... High School diploma or equivalent * 3-5 years' experience in food service management specifically ...

Nexdine Hospitality

Executive Chef

Fort Wayne, IN

$70K/yr

Executive Chef Location: Goshen, IN Schedule: Full Time Salary: $70,000/yr Pay Frequency: Weekly ... High School diploma or equivalent * 3-5 years' experience in food service management specifically ...

Nexdine Hospitality

Executive Chef

Goshen, IN · On-site

$70K/yr

Executive Chef Location: Goshen, IN Schedule: Full Time Salary: $70,000/yr Pay Frequency: Weekly ... High School diploma or equivalent * 3-5 years' experience in food service management specifically ...

MAXBY HOSPITALITY INC

Executive Chef (7229)

Evansville, IN

$62K - $85K/yr

Minimum 3 years of experience as an Executive Chef in a full-service, high-volume restaurant. * Current Food Safety and Sanitation certification. * Advanced culinary skills including food preparation ...

Full House Resorts

Assistant Executive Chef

Rising Sun, IN · On-site

$67K - $92K/yr

Essential Job Functions: • Assists the Executive Chef in all food outlets. • Maintains a ... Indiana Gaming Commission Occupational License - Level 3 and Indiana Alcohol Beverage Permit. • ...

Mintex Technology

Executive Chef

Carmel, IN · On-site

$68K/yr

Executive Chef Location: Carmel, IN Duration: Full Time / Permanent Salary: $68,000/Annual ... Vacation Package: two week vacation after one year three after 5 * 5 day work week 2 days off per ...

Rising Star Casino

Assistant Executive Chef

Rising Sun, IN · On-site

$67K - $92K/yr

Essential Job Functions: • Assists the Executive Chef in all food outlets. • Maintains a ... Indiana Gaming Commission Occupational License - Level 3 and Indiana Alcohol Beverage Permit. • ...

Full House Resorts

Assistant Executive Chef

Rising Sun, IN · On-site

$67K - $92K/yr

Essential Job Functions: • Assists the Executive Chef in all food outlets. • Maintains a ... Indiana Gaming Commission Occupational License - Level 3 and Indiana Alcohol Beverage Permit. • ...

Parkhurst Dining

Executive Chef 1

Valparaiso, IN · On-site

$60K - $83K/yr

JOB SUMMARY The executive chef 1 is part of the management team as the top culinary leader in an account between $1.51-3.5M in managed volume annually. This role leads the culinary management of food ...

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All JobsChef 3 JobsExecutive Chef 3 JobsExecutive Chef 3 Jobs in Indiana

Executive Chef 3 information

What is commis 1, 2, and 3?

In the context of an Executive Chef role, commis 1, 2, and 3 are entry-level kitchen positions with increasing responsibilities and skill requirements. Commis 1 is typically the most junior, focusing on basic tasks, while commis 3 has more experience and may assist in supervising junior staff. These roles serve as foundational steps in culinary career progression, often requiring culinary training or certification.

How does an Executive Chef 3 typically balance administrative duties with hands-on kitchen management?

As an Executive Chef 3, you will often split your time between overseeing kitchen operations and handling important administrative tasks such as budgeting, menu development, and staff scheduling. The role requires strong organizational skills to ensure food quality and safety standards are consistently met while also managing costs and team performance. It's common to delegate day-to-day tasks to sous chefs and supervisors, but maintaining a visible presence in the kitchen helps foster teamwork and address challenges promptly. Successful Executive Chefs excel at communication and adaptability, ensuring both culinary excellence and smooth kitchen operations.

What are the roles of an executive chef?

An executive chef oversees kitchen operations, manages staff, plans menus, ensures food quality and safety, and controls budgets. They coordinate between kitchen staff and management, often requiring culinary skills, leadership, and organizational abilities to ensure smooth restaurant or hotel kitchen functioning.

What is an Executive Chef 3?

An Executive Chef 3 is a senior culinary professional responsible for overseeing the kitchen operations in large, complex food service environments such as hotels, resorts, or corporate facilities. This role involves menu planning, staff management, budgeting, and ensuring food quality and safety standards are met. Typically, an Executive Chef 3 manages multiple culinary teams, coordinates with other departments, and plays a key role in developing new recipes and culinary strategies. Strong leadership, creativity, and organizational skills are essential for success in this position.

What are the career paths for an executive chef?

An executive chef can advance to roles such as culinary director, food service manager, or restaurant owner, often leveraging leadership, management, and culinary skills. Some may pursue specialized certifications or expand into hospitality management or consulting to broaden their career options.

What are the key skills and qualifications needed to thrive as an Executive Chef 3, and why are they important?

To thrive as an Executive Chef 3, you need advanced culinary skills, menu development expertise, and proven leadership experience, often supported by a culinary degree or equivalent professional training. Mastery of kitchen management software, food safety certifications (such as ServSafe), and experience with inventory control systems are typically required. Strong communication, team leadership, and creativity are standout soft skills for this role. These skills are crucial for delivering high-quality cuisine, managing kitchen operations efficiently, and inspiring culinary teams in demanding environments.

How much does a 3 Michelin star executive chef make?

A 3 Michelin star executive chef typically earns between $150,000 and $300,000 annually, depending on the restaurant's location, size, and prestige. Compensation may also include bonuses, profit sharing, and benefits, reflecting the high level of skill and reputation required for such a role.

What is the difference between Executive Chef 3 vs Sous Chef?

AspectExecutive Chef 3Sous Chef
CredentialsCulinary degree, extensive experienceCulinary degree, experience in kitchen management
Work EnvironmentKitchen leadership, overseeing multiple kitchens or outletsKitchen operations, assisting executive chef
Industry UsageHotels, restaurants, cateringRestaurants, hotels, culinary establishments
ResponsibilitiesMenu creation, staff management, quality controlFood prep, station management, supporting executive chef

The main difference between an Executive Chef 3 and a Sous Chef lies in their level of responsibility. The Executive Chef 3 holds a higher leadership role, overseeing entire culinary operations, while the Sous Chef primarily manages kitchen stations and supports the executive chef. Both roles require culinary credentials and experience, but the Executive Chef 3 has broader managerial duties and strategic responsibilities.

What are popular job titles related to Executive Chef 3 jobs in Indiana? For Executive Chef 3 jobs in Indiana, the most frequently searched job titles are:
What job categories do people searching Executive Chef 3 jobs in Indiana look for? The top searched job categories for Executive Chef 3 jobs in Indiana are:
Executive Chef 3 jobs near you
Infographic showing various Executive Chef 3 job openings in Indiana as of July 2026, with employment types broken down into 1% As Needed, 70% Full Time, 25% Part Time, 1% Temporary, and 3% Contract. Highlights an 95% Physical, 2% Hybrid, and 3% Remote job distribution.

Executive Chef

Nexdine Hospitality

Goshen, IN

$70K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 4 days ago

Job description

Who We Are:

NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Job Details:

Position: Executive Chef

Location: Goshen, IN

Schedule: Full Time

Salary:$70,000/yr

Pay Frequency: Weekly - Direct Deposit

What We Offer You:

  • Generous Compensation & Benefits Package

  • Health, Dental & Vision Insurance

  • Company-Paid Life Insurance

  • 401(k) Savings Plan

  • Paid Time Off: Vacation, Holiday, Sick Time

  • Employee Assistance Program (EAP)

  • Career Growth Opportunities

  • Various Employee Perks and Rewards

Job Summary:

The Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff.
Essential Functions and Key Tasks:

Culinary:

  • Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures

  • Responsible for the quality of all food products and ensure that standards are met

  • Responsible for all aspects of food production, execution and presentation

  • Oversight of all aspects of catering operations

Operations:

  • Responsible for maintaining vendor partner relationships

  • Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products

  • Receiving food and supplies - must be able to lift items up to 40 pounds

  • Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing

  • Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained

  • Manage client relationships to maintain client satisfaction and account retention

Financial:

  • Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines

  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs

  • Responsible for inventory management

  • Submit financial reporting to the corporate office

People:

  • Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff

  • Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food

  • Provide excellent customer service to include being attentive, approachable, greeting and thanking customers


Required Education and Experience:

  • High School diploma or equivalent

  • 3-5 years' experience in food service management specifically corporate dining

Required Eligibility Qualifications:

  • ServSafe Certification

  • Allergen Awareness Certification

Preferred Education and Experience:

  • Culinary School degree or certificate

  • Microsoft Office Suite

  • Past Experience within Senior Living a Plus

Apply