ZipRecruiter

Log In

1

Hotel Executive Chef Jobs in Indiana (NOW HIRING)

White Lodging

Executive Sous Chef - Dean's

Indianapolis, IN · On-site

$65K - $80K/yr

Lead all hotel culinary operations in the Executive Chef's absence - maintaining food quality, freshness, and full compliance with health department regulations and food safety standards across every ...

next page

Showing results 1-20

All JobsHotel Chef JobsHotel Executive Chef JobsHotel Executive Chef Jobs in Indiana

Hotel Executive Chef information

See Indiana salary details

$38.1K

$82.7K

$123.7K

How much do hotel executive chef jobs pay per year?

As of Aug 10, 2026, the average yearly pay for hotel 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 is a hotel executive chef?

Hotel Executive Chefs are culinary professionals responsible for overseeing the entire kitchen operations in a hotel. They manage kitchen staff, design menus, ensure food quality and safety, control inventory and costs, and often collaborate with other hotel departments to provide exceptional dining experiences for guests. Their role combines creative culinary skills with leadership and management, making them essential to a hotel's food and beverage success.

What are some common challenges faced by a hotel executive chef, and how can they be addressed?

Hotel Executive Chefs often navigate challenges such as managing large, diverse kitchen teams, maintaining consistent food quality across multiple outlets, and adapting menus for varying guest preferences and dietary needs. Balancing creativity with cost control and ensuring compliance with health and safety regulations are also key aspects of the role. Success in this position often relies on strong leadership, effective communication, and ongoing collaboration with hotel management, suppliers, and front-of-house staff to deliver an exceptional dining experience.

What are the key skills and qualifications needed to thrive as a hotel executive chef?

To thrive as a Hotel Executive Chef, you need advanced culinary expertise, menu development skills, and significant experience in kitchen management, often supported by a culinary degree and relevant certifications. Familiarity with kitchen management software, food safety systems, and inventory control tools is typically required. Strong leadership, creativity, and effective communication are vital soft skills for managing staff and delivering exceptional guest experiences. These skills are essential to maintain high culinary standards, ensure operational efficiency, and uphold the hotel's reputation for quality and service.

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

AspectHotel Executive ChefHotel Sous Chef
CredentialsCulinary degree, extensive experience, leadership skillsCulinary training, experience in kitchen operations
Work EnvironmentOversees entire kitchen, manages staff, plans menusAssists Executive Chef, manages daily kitchen tasks
Employer & Industry UsageHotels, resorts, large hospitality establishmentsHotels, resorts, smaller hospitality venues

The Hotel Executive Chef is responsible for the overall culinary operations, menu creation, and staff management, while the Hotel Sous Chef supports the Executive Chef by handling daily kitchen activities and supervising kitchen staff. Both roles require culinary expertise, but the Executive Chef holds a higher leadership and strategic position within the hotel’s culinary team.

What are popular job titles related to Hotel Executive Chef jobs in Indiana? For Hotel Executive Chef jobs in Indiana, the most frequently searched job titles are:
What job categories do people searching Hotel Executive Chef jobs in Indiana look for? The top searched job categories for Hotel Executive Chef jobs in Indiana are:
What cities in Indiana are hiring for Hotel Executive Chef jobs? Cities in Indiana with the most Hotel Executive Chef job openings:
Hotel Executive Chef jobs near you
Infographic showing various Hotel Executive Chef job openings in Indiana as of August 2026, with employment types broken down into 1% Internship, 86% Full Time, 9% Part Time, and 4% Contract. Highlights an 87% Physical, 4% Hybrid, and 9% Remote job distribution, with an average salary of $82,678 per year, or $39.7 per hour.

Hotel Carmichael- Chef, Executive Sous

Coury Hospitality, LLC

Carmel, IN • On-site

$64K - $82K/yr

Full-time

Re-posted 2 days ago

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.

What Coury Hospitality employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom

Apply