Chef jobs in Indiana - Page 4

Job Description About Company: Rootstock Hospitality Group is a restaurant ownership and management company founded in 2017 by Indiana natives Andrew Vudis and Ryan Craig. Both Andrew and Ryan bring over 25 years of extensive experience in restaurant ownership, management, and operations. The name "Rootstock" was chosen to reflect the foundation and growth inherent in their approach. Just as rootstock is the underground part of a plant from which new growth emerges, our company fosters growth by working closely with all our restaurants, sharing people and ideas that lead to new development for our teams and company. Our team is the heart of Rootstock Hospitality Group. We are deeply committed to our employees, guests, and vendors. We believe that by supporting and investing in our team, we create a positive and dynamic work environment that benefits everyone involved. Our dedication extends beyond our restaurants to the communities we serve, ensuring a genuine approach to hospitality that respects every relationship and interaction. About the Role: As a Chef, you will be the creative and operational leader of the kitchen, responsible for delivering exceptional culinary experiences that meet the highest standards of quality and presentation. You will oversee all aspects of food preparation, ensuring that every dish served reflects the restaurant’s commitment to excellence and innovation. This role requires you to develop and refine menus that balance creativity, seasonality, and customer preferences while maintaining cost efficiency. You will lead and mentor kitchen staff, fostering a collaborative and efficient work environment that prioritizes food safety and hygiene. Ultimately, your work will directly impact customer satisfaction and the establishment’s reputation for fine dining within the competitive United States market. Minimum Qualifications: • Proven experience as a Head Chef, Executive Chef, or similar role in a professional kitchen., • Strong knowledge of food preparation techniques and culinary trends, particularly in fine dining., • Demonstrated ability to develop menus and manage food service operations effectively., • Comprehensive understanding of food safety regulations and best practices., • A minimum of 5 years of kitchen management experience in high-end restaurants., • Proficiency in menu development software and inventory management systems., • Additional certifications in food safety or kitchen management., • Plan, develop, and execute innovative menus that align with the restaurant’s culinary vision and customer expectations., • Supervise and coordinate all kitchen activities, including food preparation, cooking, and plating, to ensure consistency and quality., • Manage inventory, order supplies, and control food costs to maximize profitability without compromising quality., • Train, mentor, and evaluate kitchen staff to maintain high performance and adherence to food safety standards. The required skills such as food preparation, menu planning, and food safety are integral to daily kitchen operations, ensuring that every dish meets quality and safety standards. Leadership skills are essential for managing and motivating the kitchen team, fostering a productive and positive work environment. Expertise in menu development allows the chef to innovate and adapt offerings to customer preferences and seasonal availability. Knowledge of food service operations supports efficient inventory management and cost control, which are critical for profitability. Preferred skills like culinary certifications and experience in fine dining enhance the chef’s ability to deliver exceptional culinary experiences and maintain high standards. Benefits: • 401k, • Health, • Dental, • Vision, • Paid time off, • Meal discounts at all Rootstock restaurants, • Local, experienced support staff, • Referral Program, • Access to company tickets

Job Description Position Title: EXECUTIVE SOUS CHEF- LAFAYETTE, IN Salary: $65,000-70,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: • Coordinates activities of kitchen personnel engaged in preparation of food service, • Ensures that high quality food items are creatively prepared and presented in a cost effective manner, • Assists in all phases of planning, ordering, inventory, and food preparation, • Supports the management of cost controls and control expenditures for the account, • Rolls out new culinary programs in conjunction with the marketing and culinary teams, • Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen, • Performs other duties as assigned Qualifications: • B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in, • Culinary Arts with additional specialized training, • 3-5 years of relevant culinary experience, • Excellent interpersonal, customer service, and oral/written communication skills, • Knowledge of food cost and how it pertains to a kitchen, product and quality identification Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job Description Since 1997, Cunningham Restaurant Group (CRG) has been creating thoughtful, memorable dining experiences rooted in hospitality, craft, and connection. What began in Brownsburg, Indiana has grown into a dynamic, multi-concept restaurant group across the Midwest, driven by consistent growth, community impact, and a deep respect for the people behind the work. As we continue to grow, we’re building relationships with culinary leaders who believe great food starts with intention, discipline, and care. Job Overview As an Executive Chef, you will lead the culinary direction and day-to-day kitchen operations of one of our Indianapolis flagship concepts. This role is ideal for a chef who values simplicity done exceptionally well, believes in teaching and developing others, and understands that consistency, quality, and leadership matter just as much as creativity. You will oversee menu execution, kitchen culture, and operational excellence while partnering closely with operations and service leaders. Key ResponsibilitiesCulinary Leadership • Lead a clear, focused culinary vision rooted in quality ingredients, disciplined technique, and thoughtful execution, • Develop and refine menus that are seasonally driven, balanced, and intentional, • Ensure food tells a story through flavor, restraint, and consistency rather than excessKitchen Leadership & Team Development, • Recruit, train, and develop a strong culinary team with high standards and pride in their work, • Establish a calm, organized, and accountable kitchen culture, • Set clear expectations and provide consistent coaching, feedback, and mentorship, • Partner with front-of-house leadership to ensure menu knowledge and cohesive guest experienceQuality & Execution, • Maintain exceptional standards for food quality, preparation, and presentation, • Ensure consistency across every plate, every shift, • Oversee prep, line execution, portioning, and plating with precisionKitchen Operations, • Manage inventory, ordering, food cost, and waste with a disciplined approach, • Ensure all health, safety, and sanitation standards are met or exceeded, • Maintain an organized, efficient, and well-run kitchen environmentInnovation & Continuous Improvement, • Bring fresh ideas while respecting the integrity of the concept, • Collaborate with culinary leadership on seasonal features and menu evolution, • Stay informed on ingredients, techniques, and industry trends without chasing fadsFinancial & Business Partnership, • Partner with operations leadership to meet food cost and budget expectations, • Understand how culinary decisions impact the business and guest experience, • Proven experience as an Executive Chef or senior culinary leader in a high-quality restaurant environment, • Strong foundation in classic techniques and ingredient-driven cooking, • Demonstrated ability to lead, develop, and retain kitchen teams, • Solid understanding of food cost control, inventory management, and kitchen operations, • Calm, confident leadership style with high standards and strong follow-through, • Culinary degree or equivalent experience preferred, • Food safety and sanitation certification preferredPhysical Requirements, • Ability to work evenings, weekends, and holidays, • Ability to move throughout the kitchen and stand for extended periods, • Ability to lift and carry kitchen equipment and supplies, • Strong attention to detail and execution under pressureBenefits, • Medical, dental, and vision insurance, • Flexible spending accounts, • 401(k) with company match, • Paid time off, • Excellent dining benefits CRG offers competitive compensation and long-term growth opportunities within a respected, values-driven restaurant group. If you’re a culinary leader who believes great food is built on discipline, hospitality, and pride in craft, we’d love to start the conversation. At Cunningham Restaurant Group, we are committed to diversity, equity, and inclusion. We believe great teams are built through respect, fairness, and opportunity, and we welcome candidates from all backgrounds.

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Indianapolis, IN As a Restaurant Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits * Health Benefits * Industry Standard Work Week (50-55 hour target) * Attainable Bonus Program * $45K - $55K Salary * Great potential for growth * Equal Opportunity Employer Key Responsibilities * Practice safety as priority #1 for your restaurant team and customers * Maintain a high ratio of return customers through great service * Oversee guest services and resolve issues * Coach and develop restaurant employees to build a cohesive team * Promote, demonstrate, and lead a memorable customer restaurant experience You will: * Have a minimum of 2 years in Restaurant Culinary Management * Show success in previous positions * Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time * Be able to thrive in a quick paced environment * Demonstrate outstanding leadership, communication, and training * Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today to

Job DescriptionPosition Description The Executive Sous Chef is the senior culinary leader supporting the Executive Chef in directing all kitchen operations and food production across all Wally’s food concepts. Ensuring all Wally’s standards, this role is responsible for ensuring exceptional food quality, consistency, safety, and execution while leading, coaching, and developing kitchen leadership and team members. The Executive Sous Chef serves as the primary operational partner to the Executive Chef and is expected to lead kitchen operations in the Executive Chef’s absence. This position plays a critical role in driving daily execution, production planning, food safety compliance, financial performance, and team development in a fast-paced, high-volume environment. Executive Sous Chefs typically work a minimum 50-hour work week, including most weekends and holidays. Responsibilities and DutiesCulinary Leadership & Food Quality • Lead daily food production and kitchen execution across all food programs, including but not limited to: Popcorn, Jerky, Smoked Meats, Sausage, Pizza, BBQ, Bakery, Cold Food Prep, and Wally Dogs., • Ensure all recipes, cooking methods, portioning, and presentation meet Wally’s quality and brand standards., • Oversee prep levels, production schedules, and station setup to meet peak-volume demand while maintaining product freshness and consistency., • Identify opportunities to improve food quality, speed of service, and production efficiency., • Support the Executive Chef with implementation of new menu items, procedures, and food programs.Operational Leadership & Execution, • Direct day-to-day kitchen operations to ensure all shifts are properly staffed, organized, and executing to standard., • Ensure all daily kitchen tasks, cleaning schedules, and operational checklists are completed accurately and on time., • Partner with the Executive Chef to maintain strong systems for food production, holding procedures, waste reduction, and inventory control., • Collaborate cross-functionally with Retail, Inventory, and Operations teams to support overall store performance and guest experience., • Step into full kitchen leadership responsibility in the absence of the Executive Chef. Team Leadership, Training & Development • Recruit, onboard, train, and develop high-performing kitchen team members and kitchen leaders., • Coach Kitchen Leads and senior team members on food execution, leadership behaviors, and performance expectations., • Foster a culture of accountability, teamwork, professionalism, and continuous improvement., • Conduct performance feedback, coaching conversations, and corrective action in partnership with the Executive Chef and management team., • Support succession planning by identifying and developing future kitchen leaders.Food Safety, Sanitation & Compliance, • Maintain food safety as a top priority, ensuring full compliance with all federal, state, and local food safety regulations., • Ensure all food service team members maintain required certifications and follow proper food handling, sanitation, and temperature control procedures., • Complete and review all required food safety logs, audits, and documentation., • Immediately address any food safety risks, equipment concerns, or sanitation issues., • Uphold Wally’s policies, procedures, and health department standards at all times.Financial Performance & Inventory Management, • Monitor food cost, waste, yield, and margin performance to support profitability goals., • Assist with production forecasting, labor deployment, and scheduling efficiency., • Partner with Inventory and Purchasing teams to ensure proper product availability, rotation, and cross-merchandising execution., • Review financial and operational reports related to food service performance and take corrective action when needed., • Support accurate ordering, receiving, and inventory control practices.Guest Experience & Hospitality, • Champion a hospitality-driven culture within all kitchen operations., • Ensure food quality, speed, and consistency contribute positively to the overall guest experience., • Support resolution of guest concerns quickly and professionally in partnership with store leadership., • Lead by example in professionalism, urgency, and service standards.Professional Conduct & Administrative Responsibilities, • Serve as a role model for Wally’s values, policies, and leadership expectations., • Ensure accurate and timely completion of required reports and documentation., • Maintain professional communication and collaboration with all departments., • Perform other duties as required or assigned to support store and food service operations., • Must be able to perform essential functions of the job with or without reasonable accommodation.Position Requirements, • 5–7 years of progressive culinary and food-service leadership experience in a high-volume environment required., • Prior experience leading kitchen teams and supervising food production operations preferred., • Demonstrated ability to manage multiple food concepts and high guest traffic volumes., • Strong knowledge of food safety, sanitation, and regulatory compliance., • Ability to lead in a fast-paced, high-pressure environment while maintaining quality standards., • Prolonged walking and/or standing for 8–12 continuous hours., • Proficient computer skills, including MS Office and operational reporting systems., • Experience using point-of-sale and food production technology systems preferred., • Ability to work on the store’s busiest days, including most weekends and holidays., • Ability to work a rotating schedule that alternates between day and night shifts., • Maintain regular and prompt attendance.

Job Description Executive Chef Casual Industry Leader If you’re a creative Executive Chef in Indianapolis who can design standout specials, execute proven systems with precision, and confidently lead a high-volume production kitchen, this is your opportunity to make a real impact. Our concept is bursting with opportunities for growth. We pride ourselves on our chef-curated, seasonally inspired menu featuring locally sourced ingredients and unique, scratch-made recipes. Our drinks also boast inventive twists on classic recipes that delight even the most discerning palates. With a multitude of locations, we're always within reach to satiate your thirst and hunger for gourmet burgers and beverages. If you're ready to take the helm as our Executive Chef in Indianapolis, IN, apply now and let's cook up a storm together! Title of Position: Executive Chef Job Description: The Executive Chef is responsible for driving results in sales, profitability, team performance, and overall guest satisfaction by ensuring all food is prepared and executed to brand and quality standards. This role leads our high-volume production kitchen operation, balancing culinary creativity with disciplined systems execution. The Executive Chef will develop innovative, standout specials that generate guest excitement while maintaining consistency, cost control, and operational excellence across all food production. This position requires the ability to successfully multi-task while managing the day-to-day operations of the production kitchen, including inventory control, ordering, staffing, hiring, training, development, and full P&L accountability. The Executive Chef provides clear direction, leadership, and coaching to all team members in food preparation, large-scale production, safety, and sanitation standards. Benefits • Competitive Salary, • Bonus Program, • Paid Vacation, • Health Insurance Benefits Requirements • Minimum 3 years of culinary leadership experience in a high-volume, professional kitchen environment, • Strong organizational skills to manage kitchen operations, including food preparation, inventory, and scheduling., • Commitment to food safety and sanitation standards, ensuring compliance with local health regulations., • Expertise in menu development, seasonal specials, and maintaining high food quality and presentation standards, • Ability to lead and inspire kitchen staff, fostering a positive, productive work environment., • Financial acumen to assist in budgeting, food cost management, and minimizing waste. Seize the day and make your culinary mark! We're eagerly seeking a Executive Chef in Indianapolis, IN. If you've got what it takes, don't hesitate - email us your resume right away for an immediate, confidential review. This is your chance to stir up success! Company DescriptionGecko Hospitality, named to Forbes 2018 & 2019 list of America’s Best Recruiting Firms, offers the largest selection of hospitality, restaurant, hotel, resort, and club management positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.Gecko Hospitality, named to Forbes 2018 & 2019 list of America’s Best Recruiting Firms, offers the largest selection of hospitality, restaurant, hotel, resort, and club management positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision-makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

Job Description Urschel, a 100% employee-owned company, is seeking a passionate, innovative, and operationally strong culinary leader to join the opening team of the new Grand Gardner Hotel as Executive Chef. The Grand Gardner Hotel is an Urschel Development property located in Downtown Valparaiso, IN. Urschel Development is a fully owned subsidiary of Urschel Laboratories located in Chesterton, Indiana. Opening in the second quarter of 2026, this independent, boutique hotel is uniquely positioned on a residential tree-lined street adjacent to vibrant downtown Valparaiso. Thoughtfully designed to provide an authentic sense of place, the property will feature 58 luxurious rooms and suites, a speakeasy, banquet spaces, a boutique spa, and multiple gathering areas throughout the hotel. The Executive Chef oversees all culinary operations, including restaurant service, in-room dining, banquets, and menu development. This role leads all back-of-house functions with responsibility for recruiting, training, supervising, and evaluating kitchen staff while ensuring a consistent, high-quality dining experience across all outlets. The Executive Chef drives menu innovation, maintains rigorous food quality standards, and collaborates with hotel leadership to deliver exceptional guest experiences. The ideal candidate is a creative and disciplined culinary professional with a proven track record in kitchen leadership and menu development. A minimum of five years of culinary management experience in a hotel, resort, upscale dining, or banquet-driven environment is preferred. The candidate should possess strong leadership and communication skills, a passion for innovative cuisine, and the ability to manage inventory, food costs, and vendor relationships effectively. Proficiency with standard commercial kitchen equipment and familiarity with safety and sanitation regulations are essential. The role requires significant physical stamina, including standing for long periods, lifting to 80 pounds, navigating stairs, and performing repetitive manual tasks. Experience in boutique or full-service hotels is advantageous. If you are seeking an outstanding career opportunity, visit the Urschel careers link directly at or find us on Facebook or LinkedIn. Applications will be accepted through Thursday, March 5, 2026. EEO/Veteran/Disability Date Posted: 2/19/2026

Job DescriptionDescription: Position Summary We’re seeking a confident, hands on leader to oversee kitchen operations and drive the success of our stadium food program. The Chef & Kitchen Manager plays a central role in preparing, organizing, and executing our high volume, high quality menu across multiple service points. This position ensures that fan favorite items—hot dogs, burgers, chicken dishes, mac & cheese, and other approachable offerings—are produced efficiently and delivered consistently during matches and events. This is a leadership role with operational influence. Beyond match days, the Chef & Kitchen Manager supports a wide range of non soccer events, including class reunions, corporate functions, concerts, and special events added throughout the year. While our menus do not require advanced culinary techniques, they do demand strong direction, disciplined systems, and a leader who can keep a team aligned and performing at a high level. Essential Responsibilities • Lead by example with a calm, steady presence in a fast-paced environment, • Oversee production timelines, staffing flow, and distribution across multiple locations, • Maintain quality and consistency while managing volume and speed, • Knowledge of high-volume food production and kitchen operations, • Strong organizational and time-management skills, • Ability to lead, train, and motivate a small team, • Ability to maintain consistent quality across multiple service points, • Working knowledge of food safety, sanitation, and safe food handling practices, • Ability to work effectively in a fast-paced, event-driven environment, • Strong communication and problem-solving skills Supervisory Responsibilities • Directly supervises kitchen staff, including cooks and food preparation personnel, • Responsible for day-to-day oversight of staffing, workflow, and performance within the kitchen operation Experience and Training • Previous experience in a commercial kitchen, stadium, catering, or high-volume food service environment, • Prior supervisory or lead experience preferred, • Food safety certification (or ability to obtain within a specified time frame), • Reliability, flexibility, and a team-oriented mindset, • Ability to work evenings, weekends, and varied event schedules Physical Demands and Work Environment Physical Demands: • Ability to stand and walk for extended periods, • Ability to lift and carry items up to approximately 50 pounds, • Fast-paced stadium and kitchen environment, • Exposure to heat, noise, and food preparation equipment, • Work schedule includes nights, weekends, and event-based hours Job Dimensions • Works closely with stadium operations, event management, and food operations teams, • Interacts with internal stakeholders to support successful event execution, • Supports external events and functions hosted at the stadium Bass Road Sports and Entertainment reserves the right to modify, interpret, or apply this job description in any manner the company desires. This job description in no way implies that these are the only duties, including essential duties, to be performed by the employee occupying this position. This job description is not an employment contract, implied or otherwise. The employment relationship remains “At Will.” The aforementioned job requirements are subject to change to reasonably accommodate qualified individuals with disabilities. While we thank all candidates for your interest in our company, only those selected for interviews will be contacted. Bass Road Sports and Entertainment is an equal opportunity employer.

Job DescriptionPosition Description The Executive Chef is the senior culinary leader responsible for the overall vision, performance, and success of all food programs at Wally’s. This role establishes and maintains culinary standards, food quality, operational systems, and team culture across all kitchen operations and food concepts. The Executive Chef provides strategic leadership to the entire food service operation, directly leading and developing the Executive Sous Chef and kitchen leadership team while partnering with store and corporate leadership to drive continuous improvement, financial performance, food safety excellence, and guest satisfaction. This position is accountable for long-term culinary strategy, execution systems, and talent development in a high-volume, multi-concept environment. Executive Chefs typically work a minimum 50-hour work week, including most weekends and holidays. Responsibilities and Duties Culinary Vision, Standards & Program Development • Establish and maintain all culinary standards, recipes, cooking methods, and product specifications across all food programs., • Ensure food quality, consistency, and presentation meet or exceed Wally’s brand expectations., • Lead development, testing, and implementation of new menu items, seasonal offerings, and food programs., • Evaluate food trends, guest feedback, and performance data to drive menu and product improvements., • Provide overall leadership and direction for all kitchen operations and food production systems., • Partner with the Executive Sous Chef to ensure daily execution aligns with culinary and operational standards., • Design and refine systems for production planning, prep, holding procedures, waste reduction, and throughput efficiency., • Collaborate with store leadership to align food operations with overall business and guest experience goals., • Serve as final authority on kitchen procedures, equipment utilization, and operational workflows. Leadership Development & Culture Building • Directly lead, mentor, and develop the Executive Sous Chef and kitchen leadership team., • Establish leadership expectations, performance standards, and accountability systems for all culinary leaders., • Build a strong culture of professionalism, hospitality, teamwork, and continuous improvement., • Lead succession planning and leadership pipeline development for all food service roles., • Maintain full accountability for food safety compliance across all kitchen operations., • Ensure all regulatory requirements, health department standards, and internal safety protocols are met or exceeded., • Oversee food safety systems, audits, training programs, and corrective action plans., • Ensure all team members maintain required certifications and ongoing food safety education., • Own food cost performance, margin optimization, and waste reduction strategies., • Partner with store leadership on labor planning, staffing models, and productivity improvements., • Analyze financial and operational reports to identify trends, risks, and improvement opportunities., • Support purchasing strategies, vendor relationships, and inventory control processes., • Ensure all food programs contribute to an exceptional and consistent guest experience., • Partner with Guest Services and Operations leadership to resolve systemic guest issues related to food quality or service., • Represent the culinary program in internal communications, training initiatives, and special events., • Ensure all culinary policies, procedures, and training programs are properly documented and maintained., • Maintain accurate reporting, compliance records, and operational documentation., • Participate in leadership meetings, business planning, and performance reviews., • Perform other duties as required or assigned to support business objectives., • Must be able to perform essential functions of the job with or without reasonable accommodation. Position Requirements • 7–10+ years of progressive culinary leadership experience in high-volume, multi-concept food operations., • Proven experience leading large kitchen teams and managing multiple food programs simultaneously., • Strong background in menu development, operational systems, and culinary training., • Expert-level knowledge of food safety, sanitation, and regulatory compliance., • Demonstrated ability to lead senior kitchen leaders and develop future culinary managers., • Strong business acumen with experience managing food cost, labor, and operational budgets., • Ability to work in fast-paced, high-pressure environments with changing operational demands., • Prolonged walking and/or standing for 8–12 continuous hours., • Proficient computer skills, including MS Office and operational reporting platforms., • Ability to work on the store’s busiest days, including most weekends and holidays., • Ability to work a rotating schedule as required by business needs., • Maintain regular and prompt attendance.

Job Description Overview POSITION SUMMARY: The incumbent is responsible for overseeing all dining outlets in the casino, directing and performing the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timeliness, cleanliness and maintenance, profitability and supervision of staff. Responsibilities ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) • Creates an atmosphere that induces guests to make Hard Rock Casino Northern Indiana their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service., • Oversees the daily Back of the House and land Food & Beverage operations., • Responsible for menu development, food quality, preparation, and presentation., • Responsible for developing and maintaining adequate par levels and inventory control procedures., • Responsible for working with vendors and obtaining food quotes and food purchases., • Oversees food transfers and requisitions for the land outlets., • Control food and labor costs, • Oversees employees’ training and development of food quality and safety., • Maintains the Food Services Standards of Hard Rock Casino Northern Indiana., • Responsible for cleanliness of the supervised areas and sanitation standards as defined by the Health Department guidelines., • Supervises Back of the House and land Food & Beverage staff., • Attend seminars when needed. Qualifications EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) • Culinary Arts degree required., • Must have a minimum of five years’ experience in the Culinary Arts., • Previous supervisory background in hospitality industry., • Banquet and beverage operations experience required., • Must obtain and maintain all licenses / certifications per Federal, State, and Indiana Gaming Commission., • Must successfully pass background check., • Must successfully pass drug screening., • Must be at least twenty-one (21) years of age., • Must be able to work holidays and weekends, as well as flexible shifts., • Prior experience in the Gaming industry strongly preferred., • Pertinent federal, state, and local laws, codes, and regulations., • Standard safety and sanitation practices for food and beverage service., • Food, food product, food preparation, etc., • Standard safety and sanitation practices for food and beverage service., • How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood., • Complete understanding of kitchen operations., • Must have the ability to withstand noisy and smoke-filled environments., • Must be able to stand 50% of shift, walk 45% of shift, and sit 5% of shift., • Must have valid Food Handlers Card, Liquor License, and IGC Badge when working.

Job Description Executive Chef Independence Village of Avon Position Summary: The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: • Certified Executive Chef preferred., • Minimum four years of industry and culinary management experience., • Upscale dining experience required., • Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills., • Must have previous experience and proficient with menu development and pricing., • Must have experience in all Microsoft Office applications required., • Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: • Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback., • Establish presentation techniques and ensure quality standards., • Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews., • Develop Sous Chef and Lead Cook to take on additional leadership and management duties., • Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency., • Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas., • Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques., • Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests., • Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we’ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #IVIND

Job Description Position Title: SYSTEMS DIRECTOR - INDIANAPOLIS Reports To: VPO Salary: $120,000 - $140,000 Other Forms of Compensation: 15% Bonus Eligible THIS POSITION IS LOCATED IN INDIANAPOLIS - RELOCATION IS OFFERED With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Position Overview The System Director of Dining & Hospitality is a senior leadership role responsible for setting the vision, standards, and execution of an elevated, high-end dining and hospitality program across TEN communities in the Indiana and Cincinnati markets. This role oversees approximately $30 million in annual volume and leads eight direct reports, each responsible for complex, multi-outlet dining operations. This is a single client with 8 facilities within the contract, equating it to a Regional Director – for a SINGLE Strategic Client Portfolio. The true title is System Director. This position functions at a regional leadership level and is designed for a hospitality executive with deep experience in high-end, full-service restaurant and food & beverage environments. Each community operates two to five distinct dining outlets, intentionally designed and executed to reflect upscale and fine-dining restaurant concepts, emphasizing ambiance, service, culinary execution, and overall guest experience. The System Director is a true culinary and hospitality professional—someone who understands how to translate fine-dining standards, thoughtful service, and culinary excellence into scalable, sustainable operations. This leader sets the tone for refinement, consistency, and elevated experiences across the entire system while fostering environments where teams thrive and guests feel genuinely welcomed. Key Responsibilities Regional Leadership & Strategic Vision • Provide leadership, direction, and strategic oversight for dining and hospitality operations across eight communities., • Function as a regional leader, aligning high-end dining programs with broader lifestyle, hospitality, and experience-driven objectives., • Establish and maintain restaurant-quality standards for service, culinary execution, and guest engagement across all locations., • Champion a fine-dining, hospitality-forward philosophy rooted in full-service restaurant excellence., • Oversee the execution of chef-driven menus, refined service models, and elevated dining concepts across all communities., • Ensure dining outlets consistently deliver the polish, pacing, and attention to detail expected in high-end restaurants., • Serve as a visible ambassador of hospitality, modeling intentional, guest-focused service standards., • Elevate service culture through coaching, training, and clear expectations rooted in warmth, professionalism, and attention to detail., • Drive guest satisfaction through proactive engagement, feedback analysis, and service recovery strategies., • Provide executive oversight of approximately $30 million in annual revenue across multiple locations., • Guide leaders in budgeting, labor strategy, and cost controls while preserving fine-dining quality and experience., • Analyze financial and operational performance to identify opportunities for growth, efficiency, and program elevation., • Recruit, develop, and retain high-performing culinary and hospitality leaders with upscale or fine-dining backgrounds., • Create clear expectations, accountability structures, and development pathways for leadership teams., • Foster a culture of excellence, professionalism, and continuous improvement., • Senior leadership experience in high-end restaurants, fine dining, luxury hospitality, or upscale food & beverage operations, • Proven success leading multi-unit, multi-outlet restaurant-style operations, • Strong culinary foundation with the ability to evaluate and elevate chef-driven dining programs, • Deep understanding of refined service standards, guest experience, and hospitality culture, • Financial acumen with experience managing large, complex P&L structures, • Exceptional leadership, communication, and coaching skills, • Ability to travel regularly within the Indiana and Cincinnati markets This role offers significant long-term career growth within a large, established organization. The System Director will influence regional strategy, develop top-tier talent, and help shape the future of high-end, restaurant-driven dining experiences across multiple markets. Job Summary Job Summary: The General Manager, reporting directly to the Regional Vice President, holds duties related to day to day operations of a Company account. The position entails a need for excellent communication skills; ability to multi-task, strong team leadership, client relations and ensures superior food quality and strong customer service skills. Key Responsibilities: • Oversees all P&L and budgeting as it pertains to the account, • Manages overall day to day operations of the account, • Conducts HR functions including hiring, progressive counseling, terminations, • Oversees scheduling, payroll and team training, • Maintains excellent relationships with customers, guests and Client as well as other departments, • Works with the Chef and management team in creating menus and providing top quality food, • BS, Hospitality or Culinary degree preferred, • Five years of foodservice operation experience, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top notch foodservice company Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1501233 CCL Hospitality Group Nicholas Henderson [[req_classification]]