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Executive Chef Jobs in Indiana (NOW HIRING)

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 - Direct Deposit What We Offer You: * Generous Compensation & Benefits Package * Health, Dental ...

Nexdine Hospitality

Executive Chef

Fort Wayne, IN · On-site

$70K/yr

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 ...

Gecko Hospitality

Be Seen First

Executive Chef

Edinburgh, IN · On-site

$70K - $75K/yr

Executive Chef / Kitchen Manager Chef-Driven Casual Dining | Scratch Kitchen Ready to lead a kitchen where quality, creativity, and fresh ingredients actually matter? We're searching for a talented ...

MAXBY HOSPITALITY INC

Executive Chef (7229)

Evansville, IN

$62K - $85K/yr

Executive Chef responsibilities include but are not limited to creating exceptional culinary experiences for our guests, overseeing the daily operations of the restaurant's kitchen, interviewing ...

AVI Foodsystems

Executive Chef Manager

Greensburg, IN · On-site

$65K - $90K/yr

The Executive Chef Manager will be responsible for planning, organizing, and directing kitchen and food service operations, ensuring high-quality food preparation, adherence to safety standards ...

AVI Foodsystems, Inc

Executive Chef Manager

Greensburg, IN

$65K - $90K/yr

The Executive Chef Manager will be responsible for planning, organizing, and directing kitchen and food service operations, ensuring high-quality food preparation, adherence to safety standards ...

AVI Foodsystems, Inc.

Executive Chef Manager

Greensburg, IN · On-site

$65K - $90K/yr

The Executive Chef Manager will be responsible for planning, organizing, and directing kitchen and food service operations, ensuring high-quality food preparation, adherence to safety standards ...

Aramark

Executive Chef

Indianapolis, IN · On-site

$68K - $94K/yr

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.

Aramark

Executive Chef

Indianapolis, IN · On-site

$68K - $94K/yr

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.

Aramark

Executive Chef

Indianapolis, IN

$68K - $94K/yr

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.

Aramark

Executive Chef

Indianapolis, IN · On-site

$68K - $94K/yr

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.

Full House Resorts

Assistant Executive Chef

Rising Sun, IN

$67K - $92K/yr

Essential Job Functions: • Assists the Executive Chef in all food outlets. • Maintains a budgeted food cost and labor cost. • Assists with the development of all menus and creates food ideas ...

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Executive Chef information

See Indiana salary details

$38.1K

$82.7K

$123.7K

How much do executive chef jobs pay per year?

As of Aug 24, 2026, the average yearly pay for executive chef in Indiana is $82,678.00, according to ZipRecruiter salary data. Most workers in this role earn between $68,000.00 and $93,700.00 per year, depending on experience, location, and employer.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

What are the key skills and qualifications needed to thrive as an executive chef, and why are they important?

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment but typically ranges from $50,000 to $100,000 annually. Experienced executive chefs in high-end restaurants or large hotels can earn over $100,000, often supplemented with bonuses and benefits. Strong leadership, culinary skills, and management experience are essential for higher compensation.

What is the work of an executive chef?

An executive chef is responsible for overseeing the entire kitchen operation, including menu planning, managing staff, ensuring food quality and safety, and controlling costs. They often coordinate with suppliers, maintain health standards, and lead culinary staff to deliver a consistent dining experience.
More about Executive Chef jobs

What are the most commonly searched types of Chef jobs in Indiana?

The most popular types of Chef jobs in Indiana are:

What are popular job titles related to Executive Chef jobs in Indiana?

For Executive Chef jobs in Indiana, the most frequently searched job titles are:

What job categories do people searching Executive Chef jobs in Indiana look for?

The top searched job categories for Executive Chef jobs in Indiana are:

What cities in Indiana are hiring for Executive Chef jobs?

Cities in Indiana with the most Executive Chef job openings:

What are popular job titles related to Executive Chef jobs in IN?

For Executive Chef jobs in IN, the most frequently searched job titles are:

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Indiana as of August 2026, with employment types broken down into 89% Full Time, and 11% Part Time. Highlights an 100% In-person job distribution, with an average salary of $82,678 per year, or $39.7 per hour.

Executive Chef

Nexdine Hospitality

Goshen, IN • On-site

$70K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 28 days ago

Nexdine Hospitality rating

7.5

Company rating: 7.5 out of 10

Based on 12 frontline employees who took The Breakroom Quiz

9th of 68 rated caterers

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

What Nexdine Hospitality employees say

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