Executive Chef II - High-Volume Kitchen Leader

Bon Appétit Management Company; Carmel (IN); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Retirement Plan

Health Insurance

Discount Marketplace

Employee Assistance Program

Job summary

Bon Appétit Management Company seeks an Executive Chef II in Indianapolis to lead kitchen operations, ensuring safety, sanitation, and quality. You will direct meal preparation in line with corporate programs and guidelines, driving culinary excellence with an entrepreneurial spirit and energetic leadership.

The role requires hands-on cooking, 3–5 years of progressive kitchen management, high-volume operations experience, and strong knowledge of food cost controls and presentation.

Qualifications

• A.S. or equivalent experience.
• Minimum of three to five years of progressive culinary/kitchen management experience.
• Extensive catering experience is a plus.
• High volume, complex foodservice operations experience is highly desirable.
• Hands-on chef experience is a must.
• Knowledge of food cost controls, sanitation, and presentation.
• Must be experienced with computers; MS Office (Word, Excel, PowerPoint), Outlook.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards; manages production worksheets and waste logs.
• Trains kitchen staff in food preparation, safety, equipment operation, and sanitation.
• Maintains cleaning and maintenance schedules for equipment and work areas.
• Maintains inventory within guidelines and ensures product availability.
• Decides on utilization of leftover products within company guidelines.
• Complies with health, safety, and sanitation regulations; supports audits.
• Participates in departmental meetings and staff development.

Skills

Leadership

Food safety

Catering experience

Menu planning

Computer skills

Education

AS or equivalent experience

Tools

Microsoft Office

Job description

Bon Appétit Management Company seeks an Executive Chef II in Indianapolis to lead kitchen operations, ensuring safety, sanitation, and quality. You will direct meal preparation in line with corporate programs and guidelines, driving culinary excellence with an entrepreneurial spirit and energetic leadership.

The role requires hands-on cooking, 3–5 years of progressive kitchen management, high-volume operations experience, and strong knowledge of food cost controls and presentation.