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Regional Chef Jobs in Indiana (NOW HIRING)

Nexdine Hospitality

Chef Manager

Fort Wayne, IN

The Chef Manager reports to the Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages ...

Nexdine Hospitality

Chef Manager

Fort Wayne, IN · On-site

The Chef Manager reports to the Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages ...

Ruth's Chris Steak House

Sous Chef

Indianapolis, IN · On-site

$47K - $64K/yr

Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food offerings and in the planning, inventory, and management of supplies. ESSENTIAL JOB FUNCTIONS (Key Tasks ...

Parkhurst Dining

Sous Chef

Fort Wayne, IN

$45K - $61K/yr

Parkhurst Dining is part of Eat'n Park Hospitality Group, a regional portfolio of foodservice ... JOB SUMMARY The sous chef assists the culinary team in overseeing the production of food in all ...

Parkhurst Dining

Sous Chef

Hanover, IN · On-site

$45K - $60K/yr

Parkhurst Dining is part of Eat'n Park Hospitality Group, a regional portfolio of foodservice ... JOB SUMMARY The sous chef assists the culinary team in overseeing the production of food in all ...

Parkhurst Dining

Sous Chef

Franklin, IN · On-site

$46K - $63K/yr

Parkhurst Dining is part of Eat'n Park Hospitality Group, a regional portfolio of foodservice ... JOB SUMMARY The sous chef assists the culinary team in overseeing the production of food in all ...

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 ... Aggregate and communicate regional culinary and ingredient trends * Responsible for delivering food ...

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 ... Aggregate and communicate regional culinary and ingredient trends * Responsible for delivering food ...

Aramark

Executive Chef

Indianapolis, IN

$68K - $94K/yr

The Executive Chef is a management position overseeing chef managers as well as hourly culinary ... Aggregate and communicate regional culinary and ingredient trends * Responsible for delivering food ...

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 ... Aggregate and communicate regional culinary and ingredient trends * Responsible for delivering food ...

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All JobsRegional Chef JobsRegional Chef Jobs in Indiana

Regional Chef information

See Indiana salary details

$33.3K

$100.5K

$207K

How much do regional chef jobs pay per year?

As of Jul 28, 2026, the average yearly pay for regional chef in Indiana is $100,528.00, according to ZipRecruiter salary data. Most workers in this role earn between $46,200.00 and $149,900.00 per year, depending on experience, location, and employer.

What Is a Regional Chef?

A regional chef works for a franchise, corporate brand, or culinary institution that has several dining locations. As a regional chef, your duties are to oversee the operations across all the restaurants in your region. For example, a regional chef who works for a school food services provider assesses the current menu, develops a new one, and visits the schools to implement the changes, including training and advising the chefs and cooks on meal preparation and nutrition. In general, you help to source food, develop relationships with vendors, and monitor financial planning for your region. In this management role, your job also includes hiring, training, and guiding a team of chefs.

What is a Regional Chef?

A Regional Chef is a culinary professional responsible for overseeing the kitchen operations and food quality across multiple restaurants or establishments within a specific geographic area. They develop menus, ensure consistency in food preparation, manage culinary teams, and maintain food safety standards. Regional Chefs often collaborate with restaurant managers and executive chefs to implement new recipes and optimize kitchen performance. Their role is crucial in maintaining brand standards and driving culinary excellence throughout the region.

What is the difference between Regional Chef vs Executive Chef?

AspectRegional ChefExecutive Chef
CredentialsCooking certifications, culinary degreesCooking certifications, culinary degrees
Work EnvironmentOversees multiple locations within a regionManages a single restaurant or kitchen
Employer & Industry UsageHospitality chains, restaurant groupsIndependent restaurants, hotels
Search & Comparison IntentRegional oversight, multi-location managementKitchen management, restaurant operations

The main difference between a Regional Chef and an Executive Chef is their scope of responsibility. A Regional Chef oversees multiple restaurant locations within a region, focusing on consistency and regional standards. An Executive Chef manages the kitchen of a single restaurant or hotel, concentrating on daily kitchen operations and culinary quality. Both roles require culinary certifications and experience, but their work environments and management scope differ significantly.

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

To thrive as a Regional Chef, you need extensive culinary expertise, menu development experience, and often a degree in culinary arts or hospitality management. Familiarity with kitchen management software, inventory systems, and food safety certifications like ServSafe is typically required. Leadership, creativity, and strong communication are vital soft skills for inspiring kitchen teams and maintaining brand consistency across locations. These skills are crucial for delivering high-quality cuisine, ensuring operational efficiency, and driving the success of multiple establishments under your supervision.

How does a Regional Chef typically collaborate with local kitchen teams across different locations?

As a Regional Chef, you’ll regularly work with kitchen teams at various locations to maintain consistency in food quality, menu execution, and safety standards. This often involves conducting onsite visits, leading training sessions, and providing hands-on support during menu rollouts or high-volume events. Effective communication and adaptability are key, as you'll need to tailor your approach to the unique strengths and challenges of each team. Building strong relationships and fostering a culture of continuous improvement are essential for success in this collaborative leadership role.
More about Regional 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 Regional Chef jobs in Indiana? For Regional Chef jobs in Indiana, the most frequently searched job titles are:
What job categories do people searching Regional Chef jobs in Indiana look for? The top searched job categories for Regional Chef jobs in Indiana are:
What cities in Indiana are hiring for Regional Chef jobs? Cities in Indiana with the most Regional Chef job openings:
Regional Chef jobs near you
Infographic showing various Regional Chef job openings in Indiana as of July 2026, with employment types broken down into 86% Full Time, and 14% Part Time. Highlights an 100% In-person job distribution, with an average salary of $100,528 per year, or $48.3 per hour.
Chef Manager

Chef Manager

Nexdine Hospitality

Fort Wayne, IN

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 5 days ago

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: Chef Manager

Location: Fort Wayne, IN

Starting Salary:$65,0000 negotiable based on experience

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

  • Employee Perks & Rewards

Chef Manger Job Summary:

The Chef Manager reports to the Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Chef Manager 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 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

Preferred Education and Experience:

  • Culinary School certificate or degree

  • Microsoft Office Suite

Required Eligibility Qualifications:

  • ServSafe Certification

  • Allergen Awareness Certification

Apply