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Quick Apply
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EXECUTIVE CHEF (KITCHEN MANAGER)

Wally s Operating Company LLC -
Whitestown, IN

Quick Apply

Job Details

Full-time
$60,000 - $90,000 a year

Benefits

Health savings account
AD&D insurance
Disability insurance
Health insurance
Dental insurance
Flexible spending account
Paid time off
401(k) 5% Match
Vision insurance
401(k) matching
Life insurance

Qualifications

Food and beverage product quality management
Food quality maintenance
Kitchen health and safety standards
Hospitality
Recipe adherence
Operational analysis
Food service health code compliance
Team supervision
Expense management
Coaching
Regulatory compliance
Team scheduling
Performance management
Leadership development
Team development
Developing staff training programs as a food service manager
Production optimization
Kitchen cost control
Food safety sanitizing procedures
Inventory tracking for food cost management
Kitchen staff training
Desktop applications
Leading team collaboration initiatives
Managing kitchen staff
Food ordering
Business operations
Kitchen staff scheduling
Restaurant cost management
Senior level
Company guidelines standards in production

Full Job Description

Executive Chef / Kitchen Manager

Senior Leadership Role | Bonus Eligible | Full Benefits

Lead the Kitchen. Build the Team. Own the Operation.

Wally’s is looking for an experienced Executive Chef / Kitchen Manager to lead one of the most important and fast-paced areas of our operation.

This is a hands-on leadership position for someone who knows how to run a high-volume kitchen, develop people, maintain exceptional standards, and keep a complex food operation organized and moving.

Our Executive Chef is responsible for the people, food, safety, execution, and overall performance of the kitchen. You’ll lead the kitchen management team, develop team members, manage food cost and inventory, and ensure our guests receive fresh, consistent, high-quality food every day.

At Wally’s, this isn't a traditional restaurant kitchen. Our food operation includes multiple concepts and production areas, including BBQ and smoked meats, pizza, bakery, cold food preparation, popcorn, jerky, sausage, Wally Dogs, grab-and-go offerings, and more.

If you’re a proven kitchen leader who enjoys building teams, solving problems, and taking ownership of a large operation, we want to talk to you.

Why Lead a Kitchen at Wally’s?

Wally’s offers our leaders a competitive benefits package, including:

Quarterly bonus opportunity
401(k) with 5% company match
Company-paid medical plan option
Dental and Vision coverage
Company-paid Life Insurance
Paid Time Off (PTO)
Short-Term Disability (STD)
Long-Term Disability (LTD)
AD&D coverage
Health Savings Account (HSA)
Flexible Spending Account (FSA)

What You’ll Own

Lead the Kitchen Operation

Take ownership of the overall performance of Wally’s kitchen and food production areas. Establish priorities, organize the operation, and ensure your team is prepared to execute successfully every day.

Build & Develop Your Team

Lead, coach, and develop the Sous Chef/Assistant Kitchen Manager, kitchen leaders, and food service team members. Set clear expectations, hold people accountable, recognize strong performance, and develop future leaders.

Deliver Exceptional Food

Ensure every product meets Wally’s expectations for quality, freshness, consistency, presentation, and availability. Maintain recipes, production standards, and proper cooking and holding procedures throughout the operation.

Own Food Safety & Sanitation

Make food safety a daily leadership priority. Maintain outstanding sanitation standards and ensure proper food handling, documentation, certifications, training, and regulatory requirements are consistently followed.

Manage Food Cost, Inventory & Waste

Take ownership of ordering, inventory, food cost, production planning, and waste reduction. Use operational information to identify problems and make adjustments that improve kitchen performance and profitability.

Drive Daily Execution

Build effective systems for prep, production, staffing, organization, cleaning, and shift execution. Anticipate business needs and ensure the kitchen is prepared for Wally’s highest-volume periods.

Develop Training & Standards

Ensure new and existing team members receive the training, coaching, tools, recipes, and expectations they need to be successful. Reinforce Wally’s standards through consistent leadership and follow-up.

Partner with Store Leadership

Work closely with the General Manager and other store leaders to support staffing, scheduling, guest experience, safety, operational priorities, and overall store performance.

Create a Great Guest Experience

Ensure Wally’s food programs consistently deliver the quality, speed, availability, and hospitality our guests expect. Respond quickly when something isn't meeting our standards and take ownership of correcting it.

What We’re Looking For

We’re looking for a leader first—someone who understands food and kitchen operations but also knows how to build and lead a successful team.

Successful candidates will typically have:

5+ years of progressive kitchen, restaurant, or food service leadership experience
Experience leading a high-volume food operation and a large team
Previous Executive Chef, Kitchen Manager, Food Service Manager, Chef de Cuisine, Sous Chef, or comparable leadership experience
Strong knowledge of food safety, sanitation, production, inventory, and kitchen operations
Experience managing food cost, waste, ordering, and labor
Strong coaching, communication, organization, and problem-solving skills
Ability to establish expectations and hold leaders and team members accountable
Comfort using computers, operational reporting systems, and basic business applications
Ability to remain effective in a fast-paced environment with changing priorities
Reliable attendance and a strong commitment to team success

Schedule & Physical Requirements

Wally’s is a high-volume operation, and our Executive Chef must be present when leadership matters most.

This is a full-time leadership position that typically requires a minimum 50-hour work week
Availability is required during peak business periods, including most weekends and holidays
Schedule flexibility is required based on business and staffing needs
Ability to stand and walk for extended periods, including shifts of 8–12 hours
Must be able to perform the essential functions of the position with or without reasonable accommodation

Ready to Take Ownership of a Wally’s Kitchen?

If you’re an experienced kitchen leader who takes pride in great food, strong teams, high standards, and operational excellence, we’d like to hear from you.

Apply today and bring your leadership to Wally’s.

FIRST SHIFT
WILL OVERSEE ALL SHIFTS
40-50 HOURS WEEKLY

Quick Apply

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