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Test Kitchen Jobs in Indiana (NOW HIRING)

Upland Brewing Company

Kitchen Manager

Carmel, IN · On-site

Kitchen Manager Upland Brewing, Clay Terrace in Carmel, IN is looking for a motivated Kitchen ... Ensure proper food preparation techniques through recipe completion tests, efficient yields, and ...

Upland Brewing Company

Kitchen Manager

Carmel, IN · On-site

Kitchen Manager Upland Brewing, Clay Terrace in Carmel, IN is looking for a motivated Kitchen ... Ensure proper food preparation techniques through recipe completion tests, efficient yields, and ...

Advanced Parts and Service

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Commercial Kitchen Equipment Service Technician

South Bend, IN · On-site

$20 - $45/hr

Install and set up commercial kitchen equipment, including ovens, refrigerators, fryers ... Test equipment functionality post-repair or maintenance, calibrating systems to meet operational ...

Arise Treatment Center

Head Cook

Zionsville, IN · On-site

$20 - $25/hr

TB skin test or proof within past year * Immunizations per Job Responsibilities (derived from ARISE policies): * Lead food production and serve as kitchen manager for the Culinary department * Own ...

NewDay

Cook

Bloomfield, IN · On-site

$15 - $24/hr

... to take the test and get this certificate. Food will be available on time. Work will include ... with the kitchen help. · Preparing and cleaning oven, grill, utensils for workday. · Cooking ...

The Cake Bake Shop

Line Cook

Indianapolis, IN · On-site

$17 - $21/hr

Test and observe food to determine doneness using tasting, temperature checks, and visual ... Inspect and clean kitchen equipment, work surfaces, and food preparation areas to ensure compliance ...

The Cake Bake Shop

Line Cook

Indianapolis, IN · On-site

$14 - $17.75/hr

Test and observe food to determine doneness using tasting, temperature checks, and visual ... Inspect and clean kitchen equipment, work surfaces, and food preparation areas to ensure compliance ...

The Cake Bake Shop

Line Cook

Carmel, IN · On-site

$15 - $18.75/hr

Test and observe food to determine doneness using tasting, temperature checks, and visual ... Inspect and clean kitchen equipment, work surfaces, and food preparation areas to ensure compliance ...

The Cake Bake Shop

Line Cook

Carmel, IN · On-site

$15 - $18.75/hr

Test and observe food to determine doneness using tasting, temperature checks, and visual ... Inspect and clean kitchen equipment, work surfaces, and food preparation areas to ensure compliance ...

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All JobsTest Kitchen JobsTest Kitchen Jobs in Indiana

Test Kitchen information

See Indiana salary details

$12

$24

$37

How much do test kitchen jobs pay per hour?

As of Aug 12, 2026, the average hourly pay for test kitchen in Indiana is $24.10, according to ZipRecruiter salary data. Most workers in this role earn between $19.23 and $27.21 per hour, depending on experience, location, and employer.

What are test kitchen jobs?

Test kitchen jobs focus on the preparation and use of ingredients, particularly when trying to create a new recipe for others to follow. These positions typically involve a significant amount of culinary expertise, and you may be asked to taste and cook a wide variety of new or unfamiliar foods. Many test kitchen jobs have additional requirements based on the needs of the company. For example, test kitchens for chain restaurants need to set up a supply chain for every ingredient, so there may be limits on the types of ingredients available. Other restaurants may work with less skilled chefs, so the recipes must be written to accommodate these skill levels. Balancing the creation of good food with operational limitations is one of the most important aspects of a test kitchen job.

How do I get a job in a test kitchen?

To get a job in a test kitchen, candidates typically need relevant culinary or food science experience, strong tasting and evaluation skills, and familiarity with recipe development and testing. Many positions require a culinary degree or related certification, along with the ability to work in a fast-paced environment and collaborate with a team.

What is a test kitchen?

A test kitchen is a professional space where chefs, food scientists, and culinary experts develop, test, and refine recipes, food products, and cooking techniques before they are released to the public. These kitchens are often used by food companies, restaurants, magazines, and appliance manufacturers to ensure quality, consistency, and safety. The work in a test kitchen involves experimenting with ingredients, adjusting cooking methods, and documenting results to create reliable and replicable recipes.

What are some common challenges faced by professionals working in a test kitchen, and how can they be addressed?

Professionals in a test kitchen often face challenges such as tight deadlines for recipe development, balancing creativity with strict nutritional or cost guidelines, and ensuring recipes are reproducible at scale. Collaboration with chefs, food scientists, and marketing teams is essential, as feedback loops can be fast-paced and iterative. Staying organized, maintaining clear documentation, and being open to constructive critique can help navigate these challenges and contribute to successful product launches.

What is the difference between Test Kitchen vs Test Engineer?

AspectTest KitchenTest Engineer
Required CredentialsExperience with testing tools, basic scripting, sometimes certifications in quality assuranceEngineering degree, certifications in testing or quality assurance, technical expertise
Work EnvironmentSoftware development teams, quality assurance labs, agile environmentsDevelopment teams, R&D departments, product testing labs
Industry UsageSoftware development, DevOps, continuous integrationSoftware, hardware, manufacturing industries
Common Search/ComparisonOften compared for testing roles in software projectsCompared for technical testing and quality assurance roles

Test Kitchen is primarily a testing tool used by developers and QA teams to automate and manage testing environments, especially in software development. Test Engineer, on the other hand, is a professional role involving designing, executing, and managing testing processes. While both focus on testing, Test Kitchen is a tool, and Test Engineer is a job title requiring broader technical skills and certifications.

More about Test Kitchen jobs
What are the most commonly searched types of Test Kitchen jobs in Indiana? The most popular types of Test Kitchen jobs in Indiana are:
What are popular job titles related to Test Kitchen jobs in Indiana? For Test Kitchen jobs in Indiana, the most frequently searched job titles are:
What job categories do people searching Test Kitchen jobs in Indiana look for? The top searched job categories for Test Kitchen jobs in Indiana are:
What cities in Indiana are hiring for Test Kitchen jobs? Cities in Indiana with the most Test Kitchen job openings:
Test Kitchen jobs near you
Infographic showing various Test Kitchen job openings in Indiana as of August 2026, with employment types broken down into 1% As Needed, 83% Full Time, 12% Part Time, 3% Contract, and 1% Nights. Highlights an 94% Physical, 1% Hybrid, and 5% Remote job distribution, with an average salary of $50,136 per year, or $24.1 per hour.

Kitchen Manager

Upland Brewing Company

Carmel, IN • On-site

Full-time

Re-posted 20 days ago

Job description

Kitchen Manager
Upland Brewing, Clay Terrace in Carmel, IN is looking for a motivated Kitchen Manager to join our team. Our ideal candidate is a self-starter, motivated, and reliable.
Position Summary
The Kitchen Manager will work in consultation with the General Manager to achieve procedural and budgetary targets and work to deliver further on our mission of exceptional customer service of fresh, handcrafted foods paired alongside our brewery's award-winning beers. The ability to spot problems and resolve them quickly, maintain a level head, and delegate many kitchen tasks simultaneously is a must.
Key Goals: set a tone of culinary professionalism, maximize efficiency, profitability, and staff accountability in order to ensure delivery of high-quality, consistent product with continued focus on the Upland Philosophy of Food, using fresh, local, and sustainable ingredients.
Essential Duties and Responsibilities include, but are not limited to the following:
Administrative Responsibilities:
Manage Daily Operations
  • Track food inventory, manage storage, place orders, and examine deliveries; monitor kitchen operations and provide line support if necessary; oversee quality and portion control on all dishes and prepped items; focus on staff accountability through policy and procedure adherence; periodically monitor floor operations and secure monies.

Meet Financial Goals
  • Control costs and adjust systems when necessary; create and evolve procedures and documents to control waste (order guides, par levels, checklists, signage, organization of line and walk-in); monitor and adjust labor hours; supervise workflow and analyze systems for efficiency.

Control Food Cost
  • Monitor food production quality through staff oversight and training to ensure food waste is minimalized.
    • Product Management: Order the least amount of product without running out; train staff on checking-in deliveries, proper stock rotation, and organization; identify items in inventory for specials/immediate use; ensure prepped items are properly stored and labeled.
    • Quality Control: Train and monitor staff for proper portion control and on proper cooking techniques; monitor stock and report quality issues; communicate ideas for improving current systems; etc.)
    • Documentation: Update order guides; monitor and update prep and stock par levels; update recipe yields; update proper plating/execution instructions.

Maximize Labor
  • Create weekly BOH staff schedules; adjust labor hours according to business volumes; effectively leverage staff skills by playing to individual strengths; increase the productivity of the staff through expedient closes, labor cutting, and delegation of projects;
    • Staff productivity: Monitor and manage line productivity and ensure expedient prep; cut labor based on business; delegate deep cleaning projects; identify staffing issues and communicate ideas for improvement; assist in training new hires.

Project Future Business
  • Identify trends and use sales data to anticipate future needs
    • Ordering: Use past data and par sheets to ensure we are ordering the proper quantities for upcoming business.
    • Prep: Ensure that all prep lists are being utilized and you are adjusting pars depending on volume of business.
    • Staff Scheduling: Use past data to make sure we are scheduling accordingly and that we are able to deliver quality service at all times.

Uphold Service Standards
  • Monitor and evaluate food offerings; maintain high-value staff training; initiate improvements; develop relationships with vendors and deliver on our philosophy of local, from scratch food.

Focus on Accountability
  • Monitor and evolve kitchen checklists; development and maintenance of quality control system; hold yourself and team accountable to developed and implemented systems, defined roles and duties, and maintain a positive attitude; diligently document any policy or performance violations.

Staff Management
  • Accomplish Company Human Resource Objectives: recruit top kitchen professionals; Provide explicit communication of and adherence to kitchen and company policy; lead by example, maintaining a positive attitude and provide managerial oversight to reduce staff stress; manage staff expectations and attitudes; provide restaurant GM with job reviews and recommended compensation levels
  • Staff Accountability and Quality Control
    • Use checklists for daily and weekly side work and cleaning duties; use of write up forms for policy infractions; communicating any facility issues with the appropriate manager; maintaining quality of prepped items and plated food, etc.
  • Production and Staff Training
    • Ensure proper food preparation techniques through recipe completion tests, efficient yields, and portion control; ensure proper cooking techniques and plating

Facilities Maintenance and Permitting
  • Coordinate with restaurant GM preventative maintenance for kitchen equipment; stay abreast of inspection dates and reports related to health and sanitation; maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; etc.

Physical Demands and Work Environment
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to be on feet, standing or walking/moving briskly, for several hours at a time. The employee is required to bend, squat, crawl, kneel, push, pull, and lift kegs (with help) stand; walk; sit; reach with hands and arms. The employee is required to work hours that exceed 10 PM. The employee must occasionally lift or move a minimum of 20 pounds. The noise level in the work environment is usually moderate to high.

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