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Hotel Chef Jobs in Indiana (NOW HIRING)

Sand Creek Country Club

Banquet Chef

Chesterton, IN · On-site

Work efficiently alongside banquet chefs, sous chefs, and event staff. * Communicate clearly during ... Prior banquet, catering, or hotel kitchen experience. * Experience with buffet and plated service.

Sand Creek Country Club

Banquet Chef

Chesterton, IN · On-site

Work efficiently alongside banquet chefs, sous chefs, and event staff. * Communicate clearly during ... Prior banquet, catering, or hotel kitchen experience. * Experience with buffet and plated service.

Sand Creek Country Club

Banquet Chef

Chesterton, IN · On-site

Work efficiently alongside banquet chefs, sous chefs, and event staff. * Communicate clearly during ... Prior banquet, catering, or hotel kitchen experience. * Experience with buffet and plated service.

Compass Group

Sous Chef

Indianapolis, IN · On-site

$47K - $64K/yr

Job Summary Summary As a Sous Chef I (Salaried Manager) , you are responsible for assisting in the ... Experience in restaurants, hotels, sports and entertainment venues, corporate dining, healthcare, ...

Compass Group

Sous Chef

Indianapolis, IN

$47K - $64K/yr

Job Summary Summary As a Sous Chef I (Salaried Manager) , you are responsible for assisting in the ... Experience in restaurants, hotels, sports and entertainment venues, corporate dining, healthcare, ...

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Showing results 21-40

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 Aug 23, 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 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 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 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 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.

How do you become a hotel chef?

To become a hotel chef, you typically need to complete culinary training through a culinary school or apprenticeship, gain experience working in kitchens, and develop skills in food preparation and kitchen management. Many hotel chefs also obtain certifications such as ServSafe or other food safety credentials to enhance their qualifications.

How much does a hotel chef earn in a hotel?

A hotel chef's salary varies based on experience, location, and the size of the hotel, but typically ranges from $30,000 to $70,000 annually. Executive chefs or head cooks in upscale hotels can earn higher salaries, often exceeding $80,000 per year. Compensation may also include tips, bonuses, and benefits related to the hospitality industry.

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 August 2026, with employment types broken down into 1% As Needed, 70% Full Time, 25% Part Time, 1% Temporary, and 3% Contract. Highlights an 98% Physical, and 2% Remote job distribution, with an average salary of $75,467 per year, or $36.3 per hour.

Executive Chef

Holiday Inn Lafayette City Centre

Lafayette, IN • On-site

$60K - $65K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 4 days ago

Job description

Position: Executive Chef
Reports To: GM
Position Summary: The Executive Chef is responsible for leading and overseeing all culinary operations for both the restaurant and banquet spaces. This role ensures excellence in food quality, presentation, and consistency while maintaining high standards for sanitation, safety, and team performance. The Executive Chef plays a key leadership role in menu development, cost control, team training, and ensuring exceptional guest satisfaction. They work closely with hotel leadership to align culinary operations with overall business goals and brand standards.
Pay Range: $60,000 - $65,000 based on experience and qualifications
Essential functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • Direct and oversee all kitchen operations, including production, food quality, presentation, and sanitation.
  • Manage culinary execution for both a la carte restaurant service and banquet/event functions.
  • Collaborate on innovative menu planning and seasonal updates in line with brand and guest expectations.
  • Ensure compliance with all local, state, federal, and company safety, health, and sanitation standards.
  • Maintain cost control systems for food, labor, and inventory to achieve budgeted financial targets.
  • Hire, train, schedule, and supervise kitchen staff while providing coaching and performance development.
  • Foster a team environment built on respect, professionalism, and accountability.
  • Conduct regular inspections of kitchen equipment and work areas to ensure cleanliness and functionality.
  • Lead daily pre-shift meetings and participate in department leadership and planning meetings.
  • Interact with guests and clients to ensure satisfaction, address feedback, and make service improvements.
  • Support company programs including sustainability initiatives, brand standards, and continuous improvement efforts.
  • Maintain accurate records including inventory, waste logs, temperature logs, and production reports.
  • Serve as a visible leader during peak service times and special events
  • Provide ongoing coaching and support to team members, fostering a positive and productive work environment.
  • Ensure all guest interactions are conducted in a courteous and professional manner, aligning with company standards.
  • Collaborate with other departments to ensure seamless service delivery and enhance overall guest satisfaction
  • Perform additional duties as assigned by the General Manager, supporting the overall success of hotel operations.

Qualifications:
Education: High school diploma or equivalent required; culinary degree or professional training strongly preferred.
Experience: Minimum 3 years of culinary leadership experience required, including managing kitchen staff, catering, and banquet operations.
  • Strong culinary skills with working knowledge of modern techniques, food safety, and sanitation practices.
  • Excellent communication and leadership abilities to inspire, manage, and develop kitchen teams.
  • Ability to read and execute recipes, production orders, and menu standards.
  • Proficiency in managing food and labor budgets, inventory control, and kitchen scheduling.
  • Must be able to work in a high-volume, fast-paced environment with multiple competing priorities.
  • Physical ability to stand, bend, and lift up to 50 lbs., operate kitchen equipment, and maneuver carts up to 250 lbs.
  • Comfortable working in varying temperatures, including freezers and hot kitchens, for extended periods.
  • Ability to handle tools and kitchen machinery safely and effectively.
  • Must be available to work evenings, weekends, and holidays as needed to support business needs.

Taking Care of You - Our Benefits
At Ivy, we believe in supporting our team both at work and in their personal lives. Your eligibility for benefits is based on your employment status, and full details will be shared with you during your first 30 days. Here's a look at what we offer to help take care of you and your loved ones:
Health & Wellness
  • Medical
  • Dental
  • Vision
  • Flexible Spending Account (FSA)
  • Health Savings Account (HSA)

Financial Security & Peace of Mind
  • Basic Life Insurance & AD&D
  • Voluntary Life Insurance
  • Voluntary Short-Term Disability
  • Voluntary Long-Term Disability
  • Critical Illness, Hospital Indemnity & Accident Plans
  • Pet Insurance
  • Eligible for 401(k) participation after 90 days of full-time employment.

Time to Recharge
  • Paid Time Off (PTO), available as it's accrued

Ivy Hospitality is an equal opportunity employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.
Ivy Hospitality participates in E-Verify
In accordance with company policy, Ivy Hospitality does not hire minors; all applicants must be 18 years or older.
This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future.

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