Top 17 Head chef Jobs in Elkhart, In

Executive Chef | Hospitality
University of Notre Dame —Notre Dame, IN
- Full-time
- ServSafe
- 5 years
- Cooking
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Head Chef
Yas Hospitality —Mishawaka, IN
- $18 - $25 an hour
- Part-time
- Customer service
- Supervising experience
- In-person
- Flexible schedule
- Food provided
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Cook
Wings Etc Inc —Elkhart, IN
- Part-time
- Ability to lift 50 pounds
- Ability to stand for extended periods
- Communication skills
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Line Cook
BRUNOS PIZZA OF ELKHART INCORPORATE —Elkhart, IN
- $13 - $16 an hour
- Part-time
- ServSafe
- Restaurant
- Food Handler Certification
- 401(k)
- Employee discount
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2d
Part-Time Cook 3 | Three Leaf Catering
University of Notre Dame —Notre Dame, IN
- $19.50 an hour
- Part-time
- Mid-level
- University
- Mentoring
Quick Apply
19h
Back Of House / Line Cook
Ruhe 152 —Nappanee, IN
- $16 - $22 an hour
- Evenings as needed
- Ability to walk for extended periods
- Ability to lift 50 pounds
- Organizational skills
- Opportunities for advancement
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Line Cook
Between the Buns —Osceola, IN
- $14 - $16 an hour
- Part-time
- In-person
- Entry level
- Kitchen
Quick Apply
Temporary | Cook (Three Leaf Catering & The Morris Inn)
University of Notre Dame —Notre Dame, IN
- $17.50 - $19.50 an hour
- Temporary
- University
- Mentoring
- Cleaning
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19h
Line Cook
Providence Home By Fir —Mishawaka, IN
- Part-time
- Restaurant
- Entry level
- Kitchen
Quick Apply

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Executive Chef | Hospitality
University of Notre Dame —Notre Dame, IN
Education: Associate or Bachelor’s degree in Hospitality, Food Service Management, Culinary Arts, or a related field preferred.
Quick Apply
Head Chef
Yas Hospitality —Mishawaka, IN
Previous restaurant or hospitality management experience preferred; culinary certification or degree is a plus.
$18 - $25 an hour
Quick Apply

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Executive Chef | Hospitality

University of Notre Dame -
Notre Dame, IN

Quick Apply

Job Details

Full-time

Qualifications

ServSafe

Full Job Description

Company Description

The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person—mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University’s mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!

Job Description

The Executive Chef for Catering & Hospitality is a working supervisory role responsible for establishing and maintaining a culinary standard that exceeds the expectations of distinguished clients and student populations. As a member of the Council of Chefs, this leader holds direct authority over product quality, asset security, kitchen productivity, and financial performance while supporting a "Best in Class" catering and dining program across campus catering, restaurants, and cafés.

Key Responsibilities

Operations & Event Management: Oversee all daily catering operations, including concept development, menu creation, purchasing specifications, receiving, storage, inventory, production, cleanup, and post-event reporting. Lead the execution of VIP, campus-wide, and major on- and off-campus events.
Team Leadership & Development: Staff, train, and direct kitchen personnel and the CCE culinary team across catering and supporting outlet facilities (restaurants and cafés).
Financial Oversight: Manage operational decisions to align with yearly budget expectations, ensuring cost control, waste reduction, and efficient asset management.
Safety & Sanitation: Enforce strict compliance with food and environmental safety, sanitation standards, and risk-management protocols.

Qualifications

Experience: 5–7 years of experience in food & beverage or culinary department-head roles, including direct experience in banquet operations. Previous background in higher education, hospitality, hotel/resort, or large-scale foodservice environments is required.
Education: Associate or Bachelor’s degree in Hospitality, Food Service Management, Culinary Arts, or a related field preferred.

Certifications:

ServSafe Certification (required within 90 days of hire)
ACF Certified Executive Chef (CEC) credential (required within 1 year of hire)
Additional certifications in food safety, allergen management, or culinary leadership are preferred.

Core Competencies: Advanced culinary technique, high-volume menu design, operational budget management, inventory control, and staff mentorship.

Additional Information

Application Documents

If available, we encourage you to upload the following documents in the Attachments section of your application:

Culinary portfolio
Culinary certifications

Compensation

Annual Salary: Commensurate with experience.

Relocation Incentive
As part of our commitment to attracting top talent, eligible new hires may receive a $10,000 relocation incentive. This incentive is designed to help offset relocation and transition expenses associated with accepting the position. Eligibility requirements and payment details will be discussed during the hiring process.

Application Deadline: August 21, 2026

The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.

Quick Apply

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head chef jobs in elkhart, in

Executive Chef | Hospitality

Head Chef

Cook

Line Cook

Part-Time Cook 3 | Three Leaf Catering

Back Of House / Line Cook

Line Cook

Temporary | Cook (Three Leaf Catering & The Morris Inn)

Line Cook

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