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Hotel Chef Jobs in Indiana (NOW HIRING)

HM Alpha Hotels

Sous Chef

Indianapolis, IN · On-site

$65K/yr

Division Hilton Indianapolis Description The Sous Chef coordinates activities of cooks and other ... HM Alpha Hotels & Resorts will not tolerate discrimination or harassment based on any of these ...

Oceanaire Seafood Room

Sous Chef

Indianapolis, IN · On-site

$65K - $72K/yr

Generous employee discounts on dining, retail, amusements, and hotels * Multiple health benefit ... Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ...

Oceanaire Seafood Room

Sous Chef

Indianapolis, IN

$65K - $72K/yr

Generous employee discounts on dining, retail, amusements, and hotels * Multiple health benefit ... Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ...

Elior North America

Unit Chef

Indianapolis, IN

Unit Chef Job Reference Number: 40818 Employment Type: Full-Time , Onsite Segment: Healthcare Brand ... Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity ...

Elior North America

Unit Chef

Indianapolis, IN · On-site

Unit Chef Job Reference Number: 40818 Employment Type: Full-Time , Onsite Segment: Healthcare Brand ... Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity ...

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Sous Chef | Hotel Leo

Leo, IN

$25 - $30/hr

Sous Chef | Hotel Leo Let's start off with the most important part-what's in it for you: The Perks *Eligibility of perks is dependent upon job status * Hourly Range: $25 to $30 DOE * Commuter/Parking ...

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Sous Chef | Hotel Leo

Leo, IN

$25 - $30/hr

Sous Chef | Hotel Leo Let's start off with the most important part-what's in it for you: The Perks *Eligibility of perks is dependent upon job status * Hourly Range: $25 to $30 DOE * Commuter/Parking ...

Ruth's Chris Steak House

Sous Chef

Indianapolis, IN

$47K - $64K/yr

In recent years, we have expanded to additional food and beverage concepts as well as into hotel ... Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food ...

Ruth's Chris Steak House

Sous Chef

Indianapolis, IN

$47K - $64K/yr

In recent years, we have expanded to additional food and beverage concepts as well as into hotel ... Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food ...

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All JobsHotel Chef JobsHotel Chef Jobs in Indiana

Hotel Chef information

See Indiana salary details

$30.4K

$75.5K

$108.5K

How much do hotel chef jobs pay per year?

As of Jul 31, 2026, the average yearly pay for hotel chef in Indiana is $75,467.00, according to ZipRecruiter salary data. Most workers in this role earn between $63,300.00 and $86,600.00 per year, depending on experience, location, and employer.

What is the difference between Hotel Chef vs Restaurant Chef?

AspectHotel ChefRestaurant Chef
CredentialsCulinary degree, certifications in food safetyCulinary degree, certifications in food safety
Work EnvironmentHotels, large kitchens, banquet settingsRestaurants, smaller kitchens, dining areas
Employer & IndustryHotels, hospitality industryRestaurants, food service industry
Common Search/ComparisonYesYes

The main difference between a Hotel Chef and a Restaurant Chef lies in their work environment and scope. Hotel Chefs typically work in large hotel kitchens, preparing meals for guests across various dining venues and events. Restaurant Chefs focus on daily restaurant service, often with a more specialized menu. Both roles require culinary certifications and experience, but their daily responsibilities and settings differ significantly.

What are some common challenges a Hotel Chef faces in managing a kitchen team?

Hotel Chefs often manage a diverse team with varying skill levels, which can present challenges in maintaining consistent food quality and efficient workflow. Balancing multiple meal services, accommodating special dietary requests, and adapting to high guest volumes during peak times require strong organizational and communication skills. Additionally, Hotel Chefs must ensure compliance with health and safety regulations while fostering a positive, collaborative environment to keep the team motivated and productive.

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

To thrive as a Hotel Chef, you need culinary expertise, a strong understanding of food safety, and often a degree from a culinary school or equivalent experience. Familiarity with commercial kitchen equipment, inventory management systems, and certifications such as ServSafe are typically required. Leadership, creativity, and effective communication are crucial soft skills for managing kitchen staff and crafting memorable dining experiences. These skills ensure consistent, high-quality food service, efficient kitchen operations, and guest satisfaction in a competitive hospitality environment.

What does a Hotel Chef do?

A Hotel Chef is responsible for overseeing the preparation and presentation of food in a hotel’s kitchen. Their duties include designing menus, supervising kitchen staff, ensuring food safety standards, and managing kitchen inventory. They work closely with other departments to accommodate guests’ dietary needs and maintain high culinary standards. Hotel Chefs also handle budgeting, purchasing, and may be involved in staff training and development.
What are popular job titles related to Hotel Chef jobs in Indiana? For Hotel Chef jobs in Indiana, the most frequently searched job titles are:
What job categories do people searching Hotel Chef jobs in Indiana look for? The top searched job categories for Hotel Chef jobs in Indiana are:
Hotel Chef jobs near you
Infographic showing various Hotel Chef job openings in Indiana as of July 2026, with employment types broken down into 76% Full Time, 23% Part Time, and 1% Temporary. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $75,467 per year, or $36.3 per hour.

Hotel Carmichael- Chef, Executive Sous

Coury Hospitality, LLC

Carmel, IN • On-site

$61K - $78K/yr

Full-time

This job post has expired today. Applications are no longer accepted.

Coury Hospitality rating

6.7

Company rating: 6.7 out of 10

Based on 12 frontline employees who took The Breakroom Quiz

Job description

Why Work at Hotel Carmichael?
At Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world-class hospitality in Carmel's vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein's Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest.
EXECUTIVE SOUS CHEF
Reports to: Executive Chef
Directs: Line Level Culinary Stewards
Status: Exempt
SUMMARY:
Assist Executive Chef and replace in her absence. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality. Manage kitchen and culinary personnel, coordinate purchase of food, develop menus, and maintain approved food and labor costs.
RESPONSIBILITIES:
  • Position will be responsible for the kitchen in Executive Chef's absence. Support senior leadership by developing and assuming key management responsibilities.
  • Assume the role of liaison between all departments within the culinary division and all other hotel departments.
  • Supervise departmental performance and provide them council as to the preparation and cooking of various food items. Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards.
  • Teach Cooks preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
  • Manage hourly kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluating.
  • Train and update kitchen employees with regard to all applicable policies and procedures.
  • Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control.
  • Discuss daily food cost reports with key kitchen and F&B staff.
  • Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage.
  • Troubleshoot unexpected or unusual situations in the kitchens.
  • Frequently review finished products for quality prior to leaving kitchens.
  • Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house.
  • Follows and enforces all applicable safety procedures specified for kitchen and food services areas.
  • Organize and facilitate departmental meetings, training and goals setting.
  • Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
  • Displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff.

  • Remains at all times appropriately groomed per company grooming standards and wears the uniform provided.

QUALIFICATIONS & ATTRIBUTES
  • Proficient in the English language (bilingual a plus - Spanish)
  • Must be able to: Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
  • Culinary education and/or appropriate level of on the job training and hotel culinary experience
  • At least 3 years high-volume cooking experience
  • In-depth skills and knowledge of all kitchen operations
  • Proficient in general computer knowledge
  • A true desire to exceed guest expectations in a fast-paced customer service environment
  • Capable of producing a consistent product in a timely manner
  • Strong leadership, organizational, interpersonal and communication skills involved in culinary training.
  • Self-starter who brings solutions and new ideas.

PYSICAL DEMANDS:
  • Ability to work from a standing position for extended periods of time.
  • Ability to perform reaching, stooping and/or crouching motions repeatedly.
  • Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation.
  • Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment.
  • Must have the sense of smell and taste needed to ensure quality food preparation.

WORK ENVIORMENT:
While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work environment is usually loud.
REQUIRED PERSONAL PROTECTIVE EQUIPMENT:
Closed toe, non-canvas and non-skid soled shoes.

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