Executive Chef

Quest Food Management Services; Indianapolis (IN); On-site; USD 75,000 - 110,000; Full time

Job summary

Quest Food Management Services is seeking an Executive Chef to lead culinary operations in our retail environments. You will design innovative menus aligned with customer preferences and market trends, while maintaining cost efficiency and high standards of quality and safety.

You’ll oversee kitchen staff, manage inventory, and coordinate with suppliers to ensure timely procurement of fresh ingredients. The role requires strong leadership, experience in retail food service, ServSafe

Qualifications

• Proven experience as an Executive Chef or senior culinary leader in retail/food service.
• Culinary degree or equivalent professional certification.
• Strong knowledge of food safety standards and kitchen sanitation (ServSafe).
• Ability to manage kitchen staff including hiring, training and performance management.
• Excellent organizational and time management skills in a fast-paced environment.

Responsibilities

• Develop and implement creative and seasonal menus reflecting trends and customer preferences.
• Manage daily kitchen operations, supervise culinary staff, and enforce safety standards.
• Oversee inventory, ordering, and supplier relationships for quality and cost control.
• Ensure compliance with health, safety, and sanitation regulations in all prep areas.
• Collaborate with marketing and sales to create promotions and events that drive engagement.
• Monitor food and labor costs and the kitchen budget to optimize profitability.
• Lead continuous improvement to enhance efficiency and customer satisfaction.

Skills

Culinary leadership

Menu development

Cost control

Staff training

Education

Culinary degree or certification

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 Executive Chef will lead the culinary operations within our retail trade environment, ensuring the highest standards of food quality, safety, and presentation. This role is pivotal in designing innovative menus that align with customer preferences and market trends while maintaining cost efficiency. The Executive Chef will oversee kitchen staff, manage inventory, and coordinate with suppliers to guarantee timely procurement of fresh ingredients. Additionally, this position requires collaboration with marketing and sales teams to develop promotional food offerings that enhance customer engagement and drive sales growth. Ultimately, the Executive Chef will uphold the brand’s reputation by delivering exceptional culinary experiences that meet both operational goals and customer satisfaction.

Minimum Qualifications

• Proven experience as an Executive Chef or in a senior culinary leadership role within a retail or food service environment.
• Culinary degree or equivalent professional certification from an accredited institution.
• Strong knowledge of food safety standards and kitchen sanitation regulations (e.g., ServSafe certification).
• Demonstrated ability to manage kitchen staff, including hiring, training, and performance management.
• Excellent organizational and time management skills with the ability to multitask in a fast‑paced environment.

Preferred Qualifications

• Experience working in retail trade or a similar customer‑facing food service industry.
• Advanced culinary certifications or specialized training in nutrition, menu development, or food sustainability.
• Proficiency with kitchen management software and inventory control systems.
• Experience in budgeting, cost control, and financial reporting related to culinary operations.
• Strong leadership skills with a track record of fostering a positive and productive team culture.

Responsibilities

• Develop and implement creative and seasonal menus that reflect current food trends and customer preferences.
• Manage daily kitchen operations, including supervising and training culinary staff to maintain high performance and adherence to safety standards.
• Oversee inventory management, ordering, and supplier relationships to ensure quality and cost‑effective procurement of ingredients.
• Ensure compliance with all health, safety, and sanitation regulations within the kitchen and food preparation areas.
• Collaborate with cross‑functional teams such as marketing and sales to create food promotions and special events that drive customer engagement.
• Monitor food costs, labor costs, and overall kitchen budget to optimize profitability without compromising quality.
• Lead continuous improvement initiatives to enhance kitchen efficiency, reduce waste, and improve customer satisfaction.

Skills

The Executive Chef will utilize their culinary expertise daily to create menus that balance creativity with operational feasibility, ensuring dishes meet quality and cost standards. Leadership skills are essential for managing and motivating kitchen staff, fostering teamwork, and maintaining high morale. Strong organizational abilities enable effective inventory management and compliance with health and safety regulations, minimizing waste and ensuring a safe working environment. Communication skills are critical for collaborating with suppliers, marketing teams, and other departments to align culinary offerings with business objectives. Additionally, analytical skills support monitoring financial metrics such as food and labor costs, allowing the Executive Chef to make informed decisions that enhance profitability and customer satisfaction.