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Executive Chef 3 Jobs in Indiana (NOW HIRING)

Ritz Klub Tavern

Be Seen First

Executive Chef / Kitchen Manager

Michigan City, IN · On-site

$65K - $72K/yr

Experience: 3+ years of kitchen leadership experience (Kitchen Manager, Executive Chef, or Sous Chef) in a high-volume, scratch or semi-scratch restaurant/tavern environment. * Certifications: Valid ...

Parkhurst Dining

Sous Chef

Fort Wayne, IN · On-site

$45K - $61K/yr

Other responsibilities include assisting the executive chef in all phases of planning, budgeting ... Qualifications: § Three or more years of culinary experience. § High school or GED § Ability to ...

Parkhurst Dining

Sous Chef

Hanover, IN

$45K - $60K/yr

Other responsibilities include assisting the executive chef in all phases of planning, budgeting ... Qualifications: § Three or more years of culinary experience. § High school or GED § Ability to ...

Parkhurst Dining

Sous Chef

Franklin, IN · On-site

$46K - $63K/yr

Other responsibilities include assisting the executive chef in all phases of planning, budgeting ... Qualifications: § Three or more years of culinary experience. § High school or GED § Ability to ...

Eatn Park Hospitality Group

Sous Chef

Fort Wayne, IN · On-site

$45K - $61K/yr

... with Executive Chef in menu development, organization and completion of production sheets and ... Three or more years of culinary experience. * High school or GED * Ability to organize workloads ...

Eatn Park Hospitality Group

Sous Chef

Fort Wayne, IN · On-site

$45K - $61K/yr

... with Executive Chef in menu development, organization and completion of production sheets and ... Three or more years of culinary experience. * High school or GED * Ability to organize workloads ...

Eatn Park Hospitality Group

Sous Chef

Fort Wayne, IN · On-site

$45K - $61K/yr

... with Executive Chef in menu development, organization and completion of production sheets and ... Three or more years of culinary experience. * High school or GED * Ability to organize workloads ...

Eatn Park Hospitality Group

Sous Chef

Fort Wayne, IN · On-site

$45K - $61K/yr

... with Executive Chef in menu development, organization and completion of production sheets and ... Three or more years of culinary experience. * High school or GED * Ability to organize workloads ...

HSH Group / The Peninsula Hong Kong

Sous Chef

Carmel, IN · On-site

$75 - $85/hr

Key Accountabilities * Assist the Executive Chef with the day-to-day kitchen operations and be ... Minimum of 3 years of culinary experience preferred * Minimum of 3 years supervisory experience ...

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Executive Chef 3 information

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.

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 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.

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 August 2026, with employment types broken down into 1% Internship, 85% Full Time, 9% Part Time, and 5% Contract. Highlights an 83% Physical, 5% Hybrid, and 12% Remote job distribution.

Executive Chef / Kitchen Manager

P.F. Chang's

Indianapolis, IN • On-site

$75K - $95K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 24 days ago

P.F. Chang's rating

6.3

Company rating: 6.3 out of 10

Based on 97 frontline employees who took The Breakroom Quiz

34th of 88 rated restaurants

Job description

P.F. Chang's Pay Range (based on experience): $75,500.00 - $95,500.00 / year
Benefits We Offer:
  • Comprehensive Benefits: Medical, dental, vision, 401(K), and paid time off.
  • Competitive Pay & Performance Incentives: Monthly and annual bonuses based on performance.
  • Professional Development: Paid management training program to enhance skills and advance career - we promote from within.
  • Referral Program: Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions through our employee referral program (for locations other than home location).
  • Exclusive Discounts: Access exclusive employee discounts.
  • Holidays: Most locations closed on Thanksgiving and Christmas.
  • Supportive Community: Financial assistance through the Lucky Cat Fund during hardships for qualifying team members.

Hiring immediately for full-time salaried Executive Chef or Head Chef or Executive Kitchen Manager (EKM):
Job Summary:
The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. This includes the hiring, training and development of the culinary team and kitchen staff, as well as managing inventory and controlling costs incurred in the kitchen. The Executive Chef or Kitchen Manager reports to directly to the restaurant Operating Partner or General Manager.
Job Responsibilities:
  • Accountable for operational excellence in the kitchen
  • Delegates tasks and gives direction to all kitchen staff
  • Conducts interviews with kitchen management and staff candidates
  • Selection, orientation and continual development of all Sous Chefs and kitchen staff
  • Prepares work schedule for Sous Chef and kitchen staff
  • On-going preservation of safety certification requirements for all kitchen staff
  • Responsible for managing inventory, cost of goods and overall control of financials
  • Responsible for health inspections
  • Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff
  • Ensures proper timing and production for food orders
  • On-going performance appraisals for Sous Chefs and kitchen staff
  • Holds kitchen staff accountable for dress code standards
  • Responsible for maintaining all product quality standards
  • Responsible for maintaining expected food costs and inventory
  • Oversees or completes all prep lists and ordering guides
  • Completes opening and closing checklists
  • Responsible for maintenance and repairs of kitchen equipment and facility
  • Responsible for knowing how to work all kitchen stations proficiently
  • Accountable for providing a clean and safe environment for both Team Members and Guests

Job Requirements:
  • 3+ years of culinary management experience with experience managing and writing prep lists
  • Must possess a valid driver's license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations.
  • Experience in managing inventory, cost of goods and overall control of financials
  • Experience working in a hands-on, fast paced, high volume environment
  • Experience in managing a team, while identifying and developing employees for future leadership roles
  • Experience in facilitating and effectively executing training
  • Strong communication and organizational skills
  • Must be able to stand and walk for periods of eight to ten hours in length each shift
  • Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs repeatedly during a shift. At times it might be necessary to lift up to 50 lbs
  • Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen

Preferences:
  • Bilingual in English and Spanish
  • Experience working in an upscale scratch kitchen concept
  • Previous front of house restaurant management experience
  • Culinary degree or culinary certificate

Why work for us?
Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food.
Apply Now
  • Search for jobs by keyword or location.
  • Gather your work history, and if applicable, prepare your resume for submission.
  • Click "Apply Now" to submit your application.

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