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Restaurant Executive Jobs in Indiana (NOW HIRING)

P.F. Chang's

Assistant Executive Chef

Greenwood, IN · On-site

$70K - $90K/yr

Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions ... The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the ...

PF Changs

Assistant Executive Chef

Greenwood, IN

$24.48 - $31.47/hr

Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions ... The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the ...

inKind

Account Executive - Austin

Austin, IN · On-site +1

$100K/yr

Account Executives drive our success by bringing qualified restaurant partners to our underwriting committee and seeing each opportunity through the seven stages of the sales cycle, from successful ...

PF Changs

Executive Chef / Kitchen Manager

Fort Wayne, IN · On-site

$75K - $95K/yr

Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions ... Job Summary: The Executive Chef or Kitchen Manager is responsible for managing the restaurant ...

Mintex Technology

Executive Chef

Carmel, IN · On-site

$68K/yr

Executive Chef Location: Carmel, IN Duration: Full Time / Permanent Salary: $68,000/Annual ... Very popular upscale casual Italian full service restaurant with a location in Zionsville, IN, and ...

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Restaurant Executive information

See Indiana salary details

$28.5K

$61.3K

$97.5K

How much do restaurant executive jobs pay per year?

As of Jul 28, 2026, the average yearly pay for restaurant executive in Indiana is $61,334.00, according to ZipRecruiter salary data. Most workers in this role earn between $47,600.00 and $71,400.00 per year, depending on experience, location, and employer.

What are some typical challenges faced by a Restaurant Executive, and how can they be effectively managed?

Restaurant Executives commonly face challenges such as maintaining consistent service quality across shifts, managing costs while maximizing profitability, and adapting quickly to changing customer preferences or regulations. Effective management involves strong communication with both front-of-house and kitchen teams, regular training sessions, and close monitoring of financial and operational metrics. Building a culture of accountability and empowering staff to address issues proactively also helps in overcoming these challenges and ensuring smooth restaurant operations.

What is the 30/30/30 rule for restaurants?

The 30/30/30 rule in restaurant management suggests that managers should spend 30% of their time on staff training, 30% on operational tasks, and 30% on customer service to ensure balanced focus on key areas. It helps restaurant executives prioritize responsibilities and improve overall performance.

What is the highest paying position in a restaurant?

The highest paying position in a restaurant is typically the General Manager or Restaurant Owner, with executive-level roles such as Director of Operations or Regional Vice President also earning high salaries. These roles require extensive experience, leadership skills, and often involve overseeing multiple locations or large teams.

What are the duties of a restaurant executive?

A restaurant executive oversees the overall operations of a restaurant, including managing staff, ensuring quality customer service, controlling budgets, and maintaining health and safety standards. They develop strategies to improve efficiency and profitability and often coordinate with other managers to ensure smooth daily operations.

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

To excel as a Restaurant Executive, you need strong leadership abilities, in-depth knowledge of food service operations, and a background in hospitality management, often supported by relevant degrees or certifications. Familiarity with point-of-sale (POS) systems, inventory management software, and food safety regulations is commonly expected. Outstanding interpersonal skills, problem-solving abilities, and organizational acumen set top performers apart in this role. These skills are crucial for ensuring smooth restaurant operations, delivering exceptional customer experiences, and achieving business targets.

What jobs can a restaurant manager transition to?

A restaurant manager can transition to roles such as operations manager, hospitality manager, food service director, or general manager in other industries. These positions leverage skills in team leadership, customer service, and business management, often requiring knowledge of budgeting, staff training, and operational efficiency.

What does a Restaurant Executive do?

A Restaurant Executive is responsible for overseeing the overall operations and performance of one or multiple restaurants. Their duties include developing business strategies, managing budgets, ensuring customer satisfaction, supervising staff, and maintaining high standards for food quality and service. They also focus on marketing initiatives, cost control, and compliance with health and safety regulations. The role requires strong leadership, financial acumen, and the ability to drive growth and profitability.
What are the most commonly searched types of Restaurant jobs in Indiana? The most popular types of Restaurant jobs in Indiana are:
What are popular job titles related to Restaurant Executive jobs in Indiana? For Restaurant Executive jobs in Indiana, the most frequently searched job titles are:
What job categories do people searching Restaurant Executive jobs in Indiana look for? The top searched job categories for Restaurant Executive jobs in Indiana are:
Restaurant Executive jobs near you
Infographic showing various Restaurant Executive job openings in Indiana as of July 2026, with employment types broken down into 88% Full Time, 8% Part Time, and 4% Contract. Highlights an 89% Physical, 3% Hybrid, and 8% Remote job distribution, with an average salary of $61,334 per year, or $29.5 per hour.
Assistant Executive Chef

Assistant Executive Chef

P.F. Chang's

Greenwood, IN • On-site

$70K - $90K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 16 days ago

P.F. Chang's rating

6.2

Company rating: 6.2 out of 10

Based on 96 frontline employees who took The Breakroom Quiz

35th of 87 rated restaurants

Job description

P.F. Chang's Pay Range (based on experience): $70,012.80 - $90,004.20 / year
This position is non-exempt. The annual rate listed assumes 50 hours per week.
P.F. Chang's Pay Range (based on experience): $24.48 - $31.47 / hour
Benefits We Offer:
  • Comprehensive Benefits: Medical, dental, vision, 401(K), and paid time off.
  • Competitive Pay & Performance Incentives: Monthly and annual bonuses based on performance.
  • Professional Development: Paid management training program to enhance skills and advance career - we promote from within.
  • Referral Program: Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions through our employee referral program (for locations other than home location).
  • Exclusive Discounts: Access exclusive employee discounts.
  • Holidays: Most locations closed on Thanksgiving and Christmas.
  • Supportive Community: Financial assistance through the Lucky Cat Fund during hardships for qualifying team members.

Hiring immediately for full-time Assistant Executive Chef or Kitchen Manager or Culinary Manager or Senior Kitchen Manager:
Job Summary:
The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. They also assist with the hiring, training and development of the culinary team and kitchen staff, as well as assists in managing inventory and controlling costs incurred in the kitchen. The Assistant Kitchen Culinary Manager or Assistant Executive Chef reports to directly to the restaurant Executive Chef or Kitchen Manager.
Job Responsibilities:
  • Accountable for operational excellence in the kitchen
  • Delegates tasks and gives direction to all kitchen staff
  • Initial interviews with kitchen management and staff candidates
  • Selection, orientation and continual development of all Sous Chefs and kitchen staff
  • Prepares work schedules for Sous Chef and kitchen staff
  • On-going preservation of safety certification requirements for all kitchen staff
  • Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff
  • Responsible for maintaining all product quality standards
  • Responsible for maintaining expected food costs and inventory
  • Ensures proper timing and production for food orders
  • On-going performance appraisals for Sous Chefs and kitchen staff
  • Holds kitchen staff accountable for dress code standards
  • Oversees or completes all prep lists and ordering guides
  • Completes opening and closing checklists
  • Responsible for maintenance and repairs of kitchen equipment and facility
  • Responsible for knowing how to work all kitchen stations proficiently
  • Accountable for providing a clean and safe environment for both Team Members and Guests

Job Requirements:
  • 2+ years of culinary management experience with experience managing and writing prep lists
  • Must possess a valid driver's license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations.
  • Experience working in a hands-on, fast paced, high volume environment
  • Experience in managing a team, while identifying and developing employees for future leadership roles
  • Experience in facilitating and executing an effective training program
  • Effective communication and organizational skills
  • Understanding of managing inventory, cost of goods and overall control of financials
  • Must be able to stand and walk for periods of eight to ten hours in length each shift
  • Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs.
  • Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen

Preferences:
  • Bilingual in English and Spanish
  • Experience working in casual or upscale dining
  • Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols

Why work for us?
Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food.
Apply Now
  • Search for jobs by keyword or location.
  • Gather your work history, and if applicable, prepare your resume for submission.
  • Click "Apply Now" to submit your application.

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