Executive Chef II — Mon–Fri, Great Benefits

Compass Group, North America; Carmel (IN); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Flexible Spending Accounts (FSAs)

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance/AD&D

Disability Insurance

Commuter Benefits

Job summary

Bon Appétit Management Company is seeking an Executive Chef II in Indianapolis, IN to lead kitchen operations and uphold safety and culinary standards. The role involves overseeing meal preparation aligned with corporate programs and guidelines, while driving quality and cost controls in a high-volume environment.

The ideal candidate will have hands-on chef experience, 3–5 years in kitchen management, strong leadership, and proficiency with Microsoft Office tools.

Qualifications

• Minimum three to five years of progressive culinary/kitchen management experience
• Experience with high volume catering and complex foodservice operations
• Hands-on leadership in a fast-paced kitchen

Responsibilities

• Plans regular and modified menus according to established guidelines
• Trains kitchen staff in food preparation, safety and sanitation
• Maintains cleaning and maintenance schedules for equipment and spaces
• Manages inventory and product availability to meet needs
• Ensures compliance with health, safety and sanitation regulations
• Participates in departmental meetings and staff development

Skills

Hands-on chef

High volume operations

Culinary/kitchen management

Food safety and sanitation

Menu planning

Staff training

Education

A.S. or equivalent experience

Tools

Microsoft Office

Outlook

E-mail

Internet

Job description

Bon Appétit Management Company is seeking an Executive Chef II in Indianapolis, IN to lead kitchen operations and uphold safety and culinary standards. The role involves overseeing meal preparation aligned with corporate programs and guidelines, while driving quality and cost controls in a high-volume environment.

The ideal candidate will have hands-on chef experience, 3–5 years in kitchen management, strong leadership, and proficiency with Microsoft Office tools.