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Manager Task Force Executive Chef Jobs in Indiana

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

$68K - $94K/yr

The Executive Chef is a management position overseeing chef managers as well as hourly culinary ... Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge ...

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 ... Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge ...

Mintex Technology

Executive Chef

Carmel, IN · On-site

$68K/yr

Manage staff (schedule, assist in training, handle issues, etc.) * Ensure policies & procedures are ... Other tasks as needed to run a successful unit Qualifications & Requirements: * Must have high ...

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 ... Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge ...

Ivy Hospitality

Executive Chef

Lafayette, IN · On-site

$60K - $65K/yr

Executive Chef Reports To: GM Position Summary: The Executive Chef is responsible for leading and ... Manage culinary execution for both a la carte restaurant service and banquet/event functions.

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Manager Task Force Executive Chef information

What is a Manager Task Force Executive Chef?

A Manager Task Force Executive Chef is a highly experienced chef who is temporarily assigned to lead and oversee kitchen operations in different locations, typically within a hotel or restaurant group. Their main responsibilities include maintaining food quality, managing kitchen staff, implementing standardized menus, and solving operational challenges during transitions such as staff shortages or new openings. This role requires adaptability, strong leadership, and the ability to quickly integrate into various teams and environments.

How does a Manager Task Force Executive Chef typically support teams during transitions or special projects?

A Manager Task Force Executive Chef is often brought in to lead culinary teams through periods of transition, such as restaurant openings, menu overhauls, or staff shortages. In this role, you'll be expected to quickly assess team dynamics, identify operational gaps, and implement best practices to maintain high food quality and service standards. Collaboration is key, as you’ll work closely with local kitchen staff, management, and sometimes vendors to ensure smooth operations. This position is ideal for chefs who enjoy fast-paced environments and the challenge of bringing stability and innovation to diverse culinary teams.

What are the key skills and qualifications needed to thrive as a Manager Task Force Executive Chef, and why are they important?

To thrive as a Manager Task Force Executive Chef, you need advanced culinary expertise, leadership experience, and a relevant culinary degree or certification. Familiarity with menu development software, inventory management systems, and food safety certifications like ServSafe are typically required. Strong organizational, communication, and problem-solving skills help you lead teams and adapt quickly to new environments. These competencies ensure consistent food quality, efficient operations, and effective team management across diverse locations or during critical transitions.

What is the difference between Manager Task Force Executive Chef vs Sous Chef?

AspectManager Task Force Executive ChefSous Chef
CredentialsTypically requires culinary degree and leadership experienceRequires culinary training, certifications vary
Work EnvironmentOversees multiple kitchens or projects, strategic planningWorks directly in the kitchen, food preparation
Employer & Industry UsageUsed in large hotels, resorts, or corporate kitchensCommon in restaurants and smaller food establishments
Search & Comparison IntentFocuses on leadership and management rolesFocuses on culinary skills and kitchen operations

The Manager Task Force Executive Chef typically holds a leadership role overseeing multiple kitchens or projects, requiring management skills and culinary expertise. In contrast, a Sous Chef is more involved in daily kitchen operations and food preparation. Both roles require culinary credentials, but the Executive Chef emphasizes strategic oversight, while the Sous Chef focuses on kitchen execution.

Manager Task Force Executive Chef jobs near you

Executive Chef Manager

Greensburg, IN • On-site

AVI Foodsystems, Inc.
Food Services and Drinking Places • 5 - 10K employees
Learn more about AVI Foodsystems, Inc.external

$65K - $90K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 15 days ago

AVI Foodsystems rating

6.2

Company rating: 6.2 out of 10

Based on 174 frontline employees who took The Breakroom Quiz

Job description

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Executive Chef Manager to oversee all aspects of food service operations. 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, efficient team management, and compliance with regulatory requirements.
Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday.
Duties & Responsibilities:
  • Team Leadership: Supervise, hire, train, and provide ongoing feedback to kitchen staff. Foster a collaborative, positive work environment and promote professional development.
  • Procurement & Inventory: Oversee food ordering, receiving, and storage. Monitor inventory to prevent shortages, ensure stock rotation, and perform regular audits.
  • Budget & Cost Management: Assist with budget preparation, track expenses, monitor food and labor costs, and identify cost-saving opportunities without compromising quality.
  • Operations & Efficiency: Refine food prep and service processes to optimize productivity, quality, and customer satisfaction. Develop and enforce operational standards and ensure smooth kitchen operations.
  • Food Safety & Compliance: Ensure full compliance with food safety regulations, conduct regular inspections, and maintain accurate health and safety records.
  • Menu Development & Quality Control: Collaborate on menu design and updates, ensuring high food quality and presentation. Perform taste tests and adjust offerings based on customer feedback and trends.
  • Policy & Procedure Management: Develop and update kitchen policies, train staff on standards, and ensure compliance with industry regulations.
  • Customer Satisfaction: Monitor food and service quality, address customer feedback, and take action to improve the dining experience.

Qualifications:
  • Proven experience as an Executive Chef, Sous Chef, or in a similar management role within the food service industry.
  • Strong leadership skills with the ability to motivate, manage, and develop team members.
  • Extensive knowledge of food safety regulations and kitchen best practices.
  • Excellent organizational and time-management skills.
  • Budgeting, cost control, and inventory management experience.
  • Ability to thrive in a fast-paced, dynamic environment.
  • Strong communication skills and the ability to collaborate with cross-functional teams.

Benefits:
AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following:
  • A family culture and atmosphere
  • Competitive compensation
  • Health, dental, vision, and life insurance for full-time team members
  • 401(k) with generous company match
  • Paid vacations and holidays
  • Immense training and growth opportunities

We conduct pre-employment drug testing. EOE

What AVI Foodsystems employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom

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About AVI Foodsystems

Sourced by ZipRecruiter

Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday.

Industry

Food services and drinking places

Company size

5,001 - 10,000 Employees

Headquarters location

Warren, OH, US

Year founded

1960

Social media

Twitter

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