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Scratch Culinary Jobs in Indiana (NOW HIRING)

Bonefish Grill

Culinary Manager

Greenwood, IN · On-site

JOB OVERVIEW As a Restaurant Culinary Manager, you will be responsible for the daily operations of ... Previous exposure to a scratch kitchen, a plus * Availability to work a flexible schedule * Minimum ...

Bonefish Grill

Culinary Manager

Indianapolis, IN · On-site

JOB OVERVIEW As a Restaurant Culinary Manager, you will be responsible for the daily operations of ... Previous exposure to a scratch kitchen, a plus * Availability to work a flexible schedule * Minimum ...

Bonefish Grill

Culinary Manager

Indianapolis, IN · On-site

JOB OVERVIEW As a Restaurant Culinary Manager, you will be responsible for the daily operations of ... Previous exposure to a scratch kitchen, a plus * Availability to work a flexible schedule * Minimum ...

Bonefish Grill

Culinary Manager

Greenwood, IN · On-site

JOB OVERVIEW As a Restaurant Culinary Manager, you will be responsible for the daily operations of ... Previous exposure to a scratch kitchen, a plus * Availability to work a flexible schedule * Minimum ...

Parkhurst Dining

Culinary Intern

Fort Wayne, IN · On-site

We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If ...

Arete Staffing

Cook

Tell City, IN · On-site

$18/hr

Tell City, IN Are you an experienced cook who takes pride in preparing high-quality meals from scratch? We're hiring a Hospital Cook to join our culinary team. This role is perfect for someone who ...

Mintex Technology

Kitchen Manager

Noblesville, IN · On-site

$65K/yr

This is an excellent opportunity for a leader who excels in a scratch kitchen environment and is committed to culinary quality and operational excellence. Key Responsibilities * Lead and manage daily ...

Ritz Klub Tavern

Be Seen First

Executive Chef / Kitchen Manager

Michigan City, IN · On-site

$65K - $72K/yr

... culinary execution, kitchen efficiency, and BOH team leadership. You will oversee daily kitchen ... or semi-scratch restaurant/tavern environment. * Certifications: Valid ServSafe Manager ...

Eatn Park Hospitality Group

Sous Chef

Valparaiso, IN · On-site

$19 - $23/hr

Join our team! We're hiring an experienced and dependable Sous Chef to join our culinary team. This is a great opportunity for a skilled cook who enjoys from-scratch cooking, working with a team, and ...

Eatn Park Hospitality Group

Sous Chef

Valparaiso, IN · On-site

$19 - $23/hr

Join our team! We're hiring an experienced and dependable Sous Chef to join our culinary team. This is a great opportunity for a skilled cook who enjoys from-scratch cooking, working with a team, and ...

Eatn Park Hospitality Group

Sous Chef

Valparaiso, IN · On-site

$19 - $23/hr

Join our team! We're hiring an experienced and dependable Sous Chef to join our culinary team. This is a great opportunity for a skilled cook who enjoys from-scratch cooking, working with a team, and ...

Eatn Park Hospitality Group

Sous Chef

Valparaiso, IN · On-site

$19 - $23/hr

Join our team! We're hiring an experienced and dependable Sous Chef to join our culinary team. This is a great opportunity for a skilled cook who enjoys from-scratch cooking, working with a team, and ...

The Stratford

Cook I 10:30a-7:30p

Carmel, IN · On-site

$13.25 - $17.75/hr

... grow your culinary career in hospitality. Now Hiring: Line Cook The ideal candidate will have restaurant experience and a passion for preparing high-quality food from scratch according to ...

Maxwell Group

Cook I 10:30a-7:30p

Carmel, IN · On-site

$13.25 - $17.75/hr

... grow your culinary career in hospitality. Now Hiring: Line Cook The ideal candidate will have restaurant experience and a passion for preparing high-quality food from scratch according to ...

Parkhurst Dining

Server

Franklin, IN · On-site

We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If ...

Chuy's Tex-Mex

Expo

Evansville, IN · On-site

You make sure every plate is hot, fresh, and made from scratch, from perfect plating to the final touches. By leading the culinary team, maintaining top notch quality, and upholding the highest ...

Chuy's

Expo

Evansville, IN · On-site

You make sure every plate is hot, fresh, and made from scratch, from perfect plating to the final touches. By leading the culinary team, maintaining top notch quality, and upholding the highest ...

Friend that Cooks

Personal Chef - Indianapolis

Carmel, IN · On-site

$22.85/hr

What we're looking for in a candidate: * a minimum of 5 years' experience cooking in scratch restaurant kitchens * a culinary degree is preferred, but comparable experience can substitute * a passion ...

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All JobsScratch Culinary JobsScratch Culinary Jobs in Indiana

Scratch Culinary information

See Indiana salary details

$30.4K

$53.8K

$75.2K

How much do scratch culinary jobs pay per year?

As of Sep 7, 2026, the average yearly pay for scratch culinary in Indiana is $53,770.00, according to ZipRecruiter salary data. Most workers in this role earn between $41,900.00 and $61,900.00 per year, depending on experience, location, and employer.

What is a scratch culinary job?

Scratch Culinary jobs refer to roles in the food service industry where dishes are prepared from basic, raw ingredients rather than using pre-made or processed foods. This approach emphasizes fresh, high-quality ingredients and traditional cooking techniques to create meals entirely from 'scratch.' People in scratch culinary positions may work as chefs, cooks, or kitchen staff in restaurants, hotels, or catering services focused on authentic and flavorful cuisine. These jobs often require strong culinary skills, creativity, and a passion for food. Working in scratch culinary environments can be both challenging and rewarding for those who enjoy hands-on cooking and menu innovation.

What are some common challenges faced by scratch culinary professionals, and how can they be managed effectively?

Scratch culinary professionals often face challenges such as time management, maintaining consistency in dishes, and adapting to fluctuating ingredient availability. Successfully managing these challenges involves strong organizational skills, effective communication with the kitchen team, and staying adaptable to menu changes. Regular training, efficient prep work, and fostering a collaborative environment can help ensure high-quality output and smooth kitchen operations.

What are the key skills and qualifications needed to thrive as a scratch culinary professional, and why are they important?

To thrive as a Scratch Culinary professional, you need strong culinary techniques, recipe development skills, and a solid understanding of food safety, often supported by formal culinary education or apprenticeship. Familiarity with commercial kitchen equipment, inventory management systems, and certifications like ServSafe are typically required. Creativity, attention to detail, and teamwork are essential soft skills for excelling in food preparation and kitchen collaboration. These competencies ensure consistently high-quality dishes, efficient kitchen operations, and a positive dining experience for guests.

What is the difference between Scratch Culinary vs Line Cook?

AspectScratch CulinaryLine Cook
CredentialsMay require culinary certifications or training in culinary artsOften requires basic culinary training or experience
Work EnvironmentCommercial kitchens, restaurants, catering servicesHigh-volume restaurant kitchens, fast-paced settings
Employer & Industry UsageUsed by culinary schools, professional kitchens, catering companiesCommonly employed in restaurants, hotels, and food service establishments
Search & Comparison IntentPeople looking to learn culinary skills or start a culinary careerIndividuals seeking kitchen roles in restaurants

Scratch Culinary typically refers to culinary training or professionals skilled in preparing dishes from raw ingredients, often with formal education or certification. A Line Cook is a specific role within a restaurant kitchen responsible for preparing dishes on the line during service. While both are involved in food preparation, Scratch Culinary emphasizes overall culinary skills and training, whereas a Line Cook focuses on executing specific station tasks in a fast-paced environment.

What are popular job titles related to Scratch Culinary jobs in Indiana?

For Scratch Culinary jobs in Indiana, the most frequently searched job titles are:

What job categories do people searching Scratch Culinary jobs in Indiana look for?

The top searched job categories for Scratch Culinary jobs in Indiana are:

What cities in Indiana are hiring for Scratch Culinary jobs?

Cities in Indiana with the most Scratch Culinary job openings:

Scratch Culinary jobs near you
Infographic showing various Scratch Culinary job openings in Indiana as of August 2026, with employment types broken down into 71% Full Time, 28% Part Time, and 1% Temporary. Highlights an 99% Physical, and 1% Hybrid job distribution, with an average salary of $53,770 per year, or $25.9 per hour.

Director Culinary Services

St John's United

Shelbyville, IN • On-site

$90K - $100K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 12 days ago

Key responsibilities

  • Lead all culinary operations including production, menu execution, catering, and special events.

  • Develop and manage budgets, forecasts, and purchasing strategies to ensure financial performance.

  • Recruit, train, develop, and retain high-performing culinary teams and foster a culture of accountability and professionalism.

Job description

Forefront is dedicated to enhancing lives through exceptional culinary and support services. As a leader on our team, you play a vital role in driving operational success within a healthcare environment. Through our core values Tenacity, Integrity, Creativity, Service Excellence, Safety, and Caring, you will lead teams, ensure high-quality service delivery, and help create a clean, safe, and healing environment for all.
If you are passionate about leading people, developing teams, and making a meaningful impact, we invite you to join us.
Why You'll Love Leading With Us:
  • Supportive Culture: Collaborate with a leadership team that values input, accountability, and continuous improvement
  • Growth-Focused: Access to leadership development, Lean Six Sigma opportunities, and career advancement pathways
  • Comprehensive Benefits: Medical, dental, vision, life insurance, 401(k), pet insurance, and unlimited PTO

Salary- $90,000 - $100,000
The Director Culinary Services provides strategic leadership and operational oversight for all culinary and dining programs, ensuring exceptional food quality, hospitality-driven service, and strong financial performance. This role is responsible for menu innovation, regulatory compliance, client and resident satisfaction, and the development of high-performing teams across multiple service lines, including residential dining, retail, and catering.
The Director leads budget management, food and labor cost controls, purchasing, and vendor partnerships while upholding the highest standards of safety, sanitation, and therapeutic diet compliance. Serving as a key liaison with clients, residents, and interdisciplinary teams, this position drives continuous improvement, program growth, and the overall dining experience in alignment with Forefront's mission and service excellence standards
Position Type and Expected Hours of Work
This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.
Essential Functions and Duties
Culinary Leadership & Quality
  • Lead all culinary operations including production, menu execution, catering, and special events.
  • Ensure consistent delivery of high-quality, scratch or fresh-prepared food aligned with Forefront standards.
  • Develop and execute seasonal menus, resident-driven programs, and special dining events.
  • Maintain presentation, taste, and service standards at all times.
  • Champion innovation, resident engagement, and culinary experience enhancement.

Financial & Operational Performance
  • Own food cost, labor cost, and controllable expense performance.
  • Develop and manage budgets, forecasts, and purchasing strategies.
  • Implement inventory controls, ordering systems, and waste reduction programs.
  • Deliver financial results aligned with contractual and company targets.
  • Partner with the General Manager and Regional leadership on performance strategy.

Team Leadership & Talent Development
  • Recruit, train, develop, and retain high-performing culinary teams.
  • Lead Sous Chefs, Managers, Supervisors, and frontline culinary staff.
  • Build strong bench strength, succession planning, and training programs.
  • Foster a culture of accountability, professionalism, teamwork, and pride.
  • Conduct performance evaluations, coaching, and corrective action when needed.

Safety, Sanitation & Compliance
  • Ensure full compliance with all health department, ServSafe, HACCP, OSHA, CMS, and company standards.
  • Lead kitchen sanitation, food safety, and inspection readiness at all times.
  • Maintain documentation, training logs, and audit readiness.
  • Drive a strong culture of food safety and workplace safety.

Resident / Client Experience
  • Partner with residents, patients, clients, and leadership to drive satisfaction.
  • Participate in resident councils, food committees, tastings, and feedback sessions.
  • Respond proactively to concerns and continuously improve the dining experience.
  • Represent Forefront and the culinary program in a highly professional manner.

Program & Concept Execution
  • Execute corporate programs, standards, and culinary initiatives.
  • Support special events, marketing initiatives, and community engagement activities.

Lead openings, renovations, and concept changes when applicable.
Travel
Occasional travel for company meetings by car and/or plane may be required
General Responsibility as Required for Position
  • Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
  • Attends department meetings as required.
  • Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.
  • Completes mandatory training and competencies annually.

AAP/EEO Statement
Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.
Other Duties as assigned
This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Job duties, tasks, responsibilities, and activities may change from time to time.
Education/Experience/Training
Bachelor's degree in Culinary Arts, Hospitality Management, Nutrition, Food Service Management, or related field preferred
Professional Experience:
  • 7-10+ years of progressive culinary leadership experience
  • 3-5+ years in a Director/Regional/Executive Chef role with P&L accountability
  • Demonstrated success managing:
  • Multi-unit or large campus dining operations
  • Retail, resident dining, and catering services
  • Annual budgets, food/labor cost controls, and financial forecasting
  • Experience in senior living, acute care, or healthcare dining highly preferred
  • Proven ability to lead teams of 30-100+ associates across multiple departments
  • Preferred Qualifications
  • Experience with GPO/vendor contract negotiations
  • Experience opening new accounts or major program transitions
  • Culinary innovation in wellness and lifestyle dining
  • Multi-site oversight or regional support background

License and Certification
ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment

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