Top 31 Head chef Jobs in Indianapolis In

Sous Chef I - School Schedule!
QUEST FOOD MANAGEMENT SERVICES LLC —Indianapolis, IN
- $55,000 a year
- Weekends as needed
- Mid-level
- High school diploma or GED
- Supervising experience
Quick Apply
Executive Chef
QUEST FOOD MANAGEMENT SERVICES LLC —Indianapolis, IN
- $80,000 - $90,000 a year
- Full-time
- Mentoring
- Senior level
- School
Quick Apply
5d
Executive Chef / Kitchen Manager
PF Changs —Indianapolis, IN
- $75,500 - $95,500 a year
- Urgently hiring
- Spanish
- Ability to walk for extended periods
- English
- Paid training
- Health insurance
Quick Apply
Full Time Personal Chef (Independent Contractor)
RDeeming Nutrition —Indianapolis, IN
- $50 an hour
- Full-time
- ServSafe
- Mid-level
- In-person
- Flexible schedule
Quick Apply
Marriott Indianapolis East - Executive Chef
Aimbridge Hospitality —Indianapolis, IN
- Full-time
- CPR Certification
- 5 years
- Hotel
- AD&D insurance
- Disability insurance
Head Chef
Sycamore Reserve —Indianapolis, IN
- Full-time
- Mid-level
- 3 years
- Leadership
- Opportunities for advancement
Quick Apply
Chef
Rootstock Hospitality Group —Indianapolis, IN
- $70,000 - $80,000 a year
- 5 years
- Mentoring
- Cleaning
- Health insurance
- Dental insurance
Quick Apply
Executive Banquet Chef | Private Country Club | St. Louis, Missouri
Westwood Country Club —Indianapolis, IN
- Weekends as needed
- ServSafe
- 5 years
- Supervising experience
- Health insurance
- Dental insurance
Quick Apply
4d
Restaurant Manager GM - Hotel Nickel Plate
Hotel Nickel Plate —Fishers, IN
- From $65,000 a year
- Full-time
- Bar
- Sales
- Word processing
- Paid time off
- Employee discount
Quick Apply
8d
Sous Chef - Day Time hours only (10:30-6:30 mon-thurs, Sun 2-6 set schedule)
College Catering LLC —Indianapolis, IN
- $17 - $19 an hour
- Full-time
- ServSafe
- Mid-level
- In-person
- Flexible schedule
- Food provided
Quick Apply
11d
Floating Sous Chef - Day Time hours only (10:30-6:30 mon-Friday, Sun 2-6 )
College Catering LLC —Indianapolis, IN
- $17 - $19 an hour
- Full-time
- ServSafe
- Mid-level
- In-person
- Flexible schedule
- Food provided
Quick Apply
11d
Sous Chef
Upper Crust Food Service —Indianapolis, IN
- Full-time
- Background check
- Customer service
- Mid-level
- Paid holidays
- Health insurance
Quick Apply
Line Cook
Hawthorns/Sagamore —Noblesville, IN
- $20 - $25 an hour
- Weekends as needed
- Mid-level
- Residential
- High school diploma or GED
Quick Apply
Line Cook
Clancy's Hospitality —Westfield, IN
- $18 - $24 an hour
- Full-time
- High school diploma or GED
- Ability to stand for extended periods
- Leadership
- Paid time off
Quick Apply
Cook
Creative World Franklin Township —Indianapolis, IN
- $15 - $20 an hour
- Full-time
- ServSafe
- Preschool
- Children
- Opportunities for advancement
Quick Apply
Kitchen Assistant
Upper Crust Food Service —Indianapolis, IN
- Full-time
- Background check
- Mid-level
- Ability to lift 50 pounds
Quick Apply
Kitchen Manager
Buffalo Wild Wings —Greenfield, IN
- $48,000 - $52,000 a year
- Weekends as needed
- Bar
- ServSafe
- Computer literacy
- Paid training
- Health insurance
Quick Apply
Manager
Buffalo Wild Wings —Avon, IN
- $50,000 - $56,000 a year
- Weekends as needed
- Bar
- ServSafe
- Computer literacy
- Paid training
- Health insurance
Quick Apply
Cook
Wings Etc Inc —Noblesville, IN
- Part-time
- Ability to lift 50 pounds
- Ability to stand for extended periods
- Communication skills
Quick Apply
RCCYC Kitchen Assistant
ROCK Community Center for Youth and Children —Indianapolis, IN
- $15 an hour
- Part-time
- ServSafe
- Customer service
- High school diploma or GED
Quick Apply

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Sous Chef I - School Schedule!

QUEST FOOD MANAGEMENT SERVICES LLC -
Indianapolis, IN

Quick Apply

Job Details

Full-time
$55,000 a year

Qualifications

Kitchen health and safety standards
Food service health code compliance
High school diploma or GED
Food safety sanitizing procedures
Cross-functional communication
Communication with kitchen staff

Full Job Description

About Company:

For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. Quest is consistently ranked among the top food service management companies in the United States for its commitment to fresh, scratch made menus, local sourcing, and intensely personal service. At the heart of our success is our “Quest Ready” culture, built on integrity, responsiveness, accountability, respect, and excellence.

Being Quest Ready means serving with purpose and care, creating experiences that are nourishing, welcoming, and reliable. This mindset empowers our teams to build lasting relationships and continually raise the standard for great hospitality in every community we serve.

About the Role:

The Sous Chef I plays a critical role in supporting the Head Chef and ensuring the smooth operation of the kitchen within a retail trade environment. This position is responsible for assisting in menu planning, food preparation, and maintaining high standards of food quality and safety. The Sous Chef I oversees kitchen staff, coordinates daily kitchen activities, and ensures timely delivery of dishes to meet customer expectations. This role requires a strong focus on inventory management, cost control, and adherence to health and safety regulations. Ultimately, the Sous Chef I contributes to creating an exceptional culinary experience that aligns with the brand’s standards and customer satisfaction goals.

Minimum Qualifications:

High school diploma or equivalent; culinary degree or certification preferred.
At least 2 years of experience working in a professional kitchen environment.
Basic knowledge of food safety standards and kitchen sanitation practices.
Ability to work flexible hours, including weekends and holidays.
Strong communication and organizational skills.

Preferred Qualifications:

Formal culinary training or certification from an accredited institution.
Experience in a retail trade or high-volume food service setting.
Proficiency in inventory management and cost control techniques.
Leadership experience supervising kitchen staff.
Familiarity with menu development and recipe standardization.

Responsibilities:

Assist the Head Chef in planning and developing menus that meet customer preferences and seasonal availability.
Supervise and coordinate kitchen staff activities to ensure efficient food preparation and presentation.
Monitor food quality and consistency, ensuring all dishes meet established standards before service.
Manage inventory levels, order supplies, and control food costs to maximize profitability.
Enforce strict hygiene and safety protocols in compliance with local health regulations.
Train and mentor junior kitchen staff to develop their culinary skills and maintain team performance.
Collaborate with other departments to ensure smooth kitchen operations and timely service delivery.
Handle any kitchen-related issues promptly to minimize disruption during service hours.

Skills:

The required skills such as food safety knowledge and organizational abilities are essential for maintaining a clean, efficient, and compliant kitchen environment. Communication skills enable the Sous Chef I to effectively lead and coordinate with kitchen staff and other departments, ensuring smooth operations. Culinary skills and attention to detail are applied daily to prepare and oversee the production of high-quality dishes. Preferred skills like inventory management and cost control help optimize resource use and profitability. Leadership and mentoring skills foster a positive team environment and support the professional growth of junior staff members.

#QUESTFOOD

Work Life balance Monday-Friday

Quick Apply

Refine Your Search

head chef jobs in indianapolis in

Sous Chef I - School Schedule!

Executive Chef

Executive Chef / Kitchen Manager

Full Time Personal Chef (Independent Contractor)

Marriott Indianapolis East - Executive Chef

Head Chef

Chef

Executive Banquet Chef | Private Country Club | St. Louis, Missouri

Restaurant Manager GM - Hotel Nickel Plate

Sous Chef - Day Time hours only (10:30-6:30 mon-thurs, Sun 2-6 set schedule)

Floating Sous Chef - Day Time hours only (10:30-6:30 mon-Friday, Sun 2-6 )

Sous Chef

Line Cook

Line Cook

Cook

Kitchen Assistant

Kitchen Manager

Manager

Cook

RCCYC Kitchen Assistant

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