Executive Chef

DeVita & Hancock Hospitality; South Bend (IN); On-site; USD 90,000 - 110,000; Full time

Job summary

DeVita & Hancock Hospitality in South Bend, Indiana, invites an Executive Chef to lead the culinary program of a high-end dining establishment. You will shape a refined, seasonal menu while driving excellence in kitchen operations, team development, and guest experience.

The ideal candidate blends creativity with strong leadership, a deep understanding of upscale dining standards, and a commitment to delivering exceptional cuisine with consistent quality and service.

Qualifications

• Experience as Executive Chef or Executive Sous Chef in upscale or fine dining.
• Strong culinary creativity with refined palate.
• Proven leadership and team-building skills.
• Financial acumen including cost control and budgeting.
• Knowledge of modern culinary techniques and industry trends.
• Ability to work in a high-volume, high-expectation environment.
• Culinary degree preferred, but not required with equivalent experience.

Responsibilities

• Lead kitchen operations, including menu development, execution, and presentation.
• Design seasonal menus reflecting trends and local sourcing.
• Maintain food quality, taste, and plating standards.
• Manage food and labor costs to meet financial goals.
• Recruit, train, mentor, and develop kitchen staff.
• Ensure health, safety, and sanitation compliance.
• Collaborate on concept evolution and events.
• Oversee inventory, purchasing, and vendor relationships.
• Foster professionalism, teamwork, accountability.

Skills

Executive chef experience

Leadership skills

Cost control

Budgeting

Modern culinary techniques

Education

Culinary degree preferred

Job description

Location: South Bend, Indiana
Salary: $100,000 annually
Benefits: 100% employer-paid
Bonus: Performance-based bonus program
Relocation: Assistance provided

Position Overview

We are seeking a talented and visionary Executive Chef to lead the culinary program of a high-end dining establishment in South Bend, Indiana. This is an exciting opportunity for a passionate leader to shape a refined, seasonal menu while driving excellence in kitchen operations, team development, and guest experience.

The ideal candidate brings creativity, strong leadership, and a deep understanding of upscale dining standards, with a commitment to delivering exceptional cuisine and maintaining the highest level of quality and consistency.

Key Responsibilities

• Lead all kitchen operations, including menu development, execution, and presentation
• Design innovative, seasonal menus that reflect current culinary trends and local sourcing
• Maintain consistent food quality, taste, and plating standards
• Manage food and labor costs to meet financial goals
• Recruit, train, mentor, and develop kitchen staff
• Ensure compliance with health, safety, and sanitation regulations
• Collaborate with ownership and management on concept evolution and special events
• Oversee inventory, purchasing, and vendor relationships
• Drive a culture of professionalism, teamwork, and accountability

Qualifications

• Proven experience as an Executive Chef or Executive Sous Chef in an upscale or fine dining environment
• Strong culinary creativity with a refined palate and attention to detail
• Demonstrated leadership and team‑building skills
• Solid financial acumen, including cost control and budgeting
• Knowledge of modern culinary techniques and industry trends
• Ability to perform in a high‑volume, high‑expectation environment
• Culinary degree preferred, but not required with equivalent experience