Top 14 Chefs Jobs in Lafayette, In

Executive Chef
Holiday Inn Lafayette City Centre —Lafayette, IN
- $60,000 - $65,000 a year
- Weekends as needed
- 18 years or older
- Mid-level
- 3 years
- Health savings account
- AD&D insurance
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3d
Executive Chef, Assistant Director
Purdue University —West Lafayette, IN
- Background check
- 7 years
- ServSafe
Sous Chef
Ripple & Company —Lafayette, IN
- Full-time
- Ability to lift 50 pounds
- No degree
- Ability to stand for extended periods
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7d
Chef
AVI Foodsystems —Delphi, IN
- Full-time
- Mid-level
- Communication skills
- Paid holidays
- Health insurance
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Chef Manager
Aramark —Lafayette, IN
- Full-time
- Customer service
- No high school diploma
- Mid-level
Chef Manager
AVI Foodsystems —Delphi, IN
- Full-time
- Mid-level
- 3 years
- Leadership
- Paid holidays
- Health insurance
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4d
Sous Chef
Upper Crust Food Service —West Lafayette, IN
- Full-time
- Background check
- Customer service
- Ability to lift 50 pounds
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4d
Lead Kitchen
Corelife Eatery —Lafayette, IN
- $20 - $22 an hour
- Full-time
- English
- Mid-level
- High school diploma or GED
- Paid training
- Health insurance
Quick Apply

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10d
Executive Chef, Assistant Director
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Bachelor’s degree in Culinary Arts, Hospitality Management, Food Service Management, or related field; equivalent experience may be considered.

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Executive Chef

Holiday Inn Lafayette City Centre -
Lafayette, IN

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Job Details

Full-time
$60,000 - $65,000 a year
3 days ago

Benefits

Health savings account
AD&D insurance
Disability insurance
Dental insurance
Flexible spending account
Paid time off
Vision insurance
Life insurance
Pet insurance

Qualifications

Hotel cost control
Team supervision
Managing catering events
High school diploma or GED
Kitchen cost control
Managing kitchen staff
General management

Full Job Description

Position: Executive Chef

Reports To: GM

Position Summary: The Executive Chef is responsible for leading and overseeing all culinary operations for both the restaurant and banquet spaces. This role ensures excellence in food quality, presentation, and consistency while maintaining high standards for sanitation, safety, and team performance. The Executive Chef plays a key leadership role in menu development, cost control, team training, and ensuring exceptional guest satisfaction. They work closely with hotel leadership to align culinary operations with overall business goals and brand standards.

Pay Range: $60,000 - $65,000 based on experience and qualifications

Essential functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Direct and oversee all kitchen operations, including production, food quality, presentation, and sanitation.
Manage culinary execution for both a la carte restaurant service and banquet/event functions.
Collaborate on innovative menu planning and seasonal updates in line with brand and guest expectations.
Ensure compliance with all local, state, federal, and company safety, health, and sanitation standards.
Maintain cost control systems for food, labor, and inventory to achieve budgeted financial targets.
Hire, train, schedule, and supervise kitchen staff while providing coaching and performance development.
Foster a team environment built on respect, professionalism, and accountability.
Conduct regular inspections of kitchen equipment and work areas to ensure cleanliness and functionality.
Lead daily pre-shift meetings and participate in department leadership and planning meetings.
Interact with guests and clients to ensure satisfaction, address feedback, and make service improvements.
Support company programs including sustainability initiatives, brand standards, and continuous improvement efforts.
Maintain accurate records including inventory, waste logs, temperature logs, and production reports.
Serve as a visible leader during peak service times and special events
Provide ongoing coaching and support to team members, fostering a positive and productive work environment.
Ensure all guest interactions are conducted in a courteous and professional manner, aligning with company standards.
Collaborate with other departments to ensure seamless service delivery and enhance overall guest satisfaction
Perform additional duties as assigned by the General Manager, supporting the overall success of hotel operations.

Qualifications:

Education: High school diploma or equivalent required; culinary degree or professional training strongly preferred.

Experience: Minimum 3 years of culinary leadership experience required, including managing kitchen staff, catering, and banquet operations.

Strong culinary skills with working knowledge of modern techniques, food safety, and sanitation practices.
Excellent communication and leadership abilities to inspire, manage, and develop kitchen teams.
Ability to read and execute recipes, production orders, and menu standards.
Proficiency in managing food and labor budgets, inventory control, and kitchen scheduling.
Must be able to work in a high-volume, fast-paced environment with multiple competing priorities.
Physical ability to stand, bend, and lift up to 50 lbs., operate kitchen equipment, and maneuver carts up to 250 lbs.
Comfortable working in varying temperatures, including freezers and hot kitchens, for extended periods.
Ability to handle tools and kitchen machinery safely and effectively.
Must be available to work evenings, weekends, and holidays as needed to support business needs.

Taking Care of You – Our Benefits

At Ivy, we believe in supporting our team both at work and in their personal lives. Your eligibility for benefits is based on your employment status, and full details will be shared with you during your first 30 days. Here’s a look at what we offer to help take care of you and your loved ones:

Health & Wellness

Medical
Dental
Vision
Flexible Spending Account (FSA)
Health Savings Account (HSA)

Financial Security & Peace of Mind

Basic Life Insurance & AD&D
Voluntary Life Insurance
Voluntary Short-Term Disability
Voluntary Long-Term Disability
Critical Illness, Hospital Indemnity & Accident Plans
Pet Insurance
Eligible for 401(k) participation after 90 days of full-time employment.

Time to Recharge

Paid Time Off (PTO), available as it’s accrued

Ivy Hospitality is an equal opportunity employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

Ivy Hospitality participates in E-Verify

In accordance with company policy, Ivy Hospitality does not hire minors; all applicants must be 18 years or older.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future.

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chefs jobs in lafayette, in

Executive Chef

Executive Chef, Assistant Director

Sous Chef

Chef

Chef Manager

Chef Manager

Sous Chef

Lead Kitchen

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