Venue Stadium Chef

Sulekha.com New Media Pvt Ltd; Indianapolis (IN); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Incentive plan

Job summary

Sodexo is seeking a Chef to provide multi-unit culinary leadership across a wide geographic area, supporting menu development, large catering initiatives, and frontline and managerial training.

You will gain hands-on experience with plate costing, inventory oversight, and food management systems while helping shape culinary standards and recruitment across the region. Travel provides broad professional reach and growth opportunities.

Qualifications

• Bachelor's degree or equivalent experience.
• Related Experience: 3 years
• Management Experience: 5 years
• Strong culinary expertise across menu development, recipe creation, and high-volume production.
• Experience with plate costing, inventory management, and understanding of P&L and cost-of-sales principles.
• Proficiency with culinary and food management systems, including FMS implementation and training.
• Skill in training others on food safety, standards, systems, and culinary techniques.
• Ability to support staffing needs, including recruiting, selecting, and developing culinary talent.
• Strong presentation skills and confidence representing the organization in sales, retention, and program showcases.
• Excellent organizational abilities, adaptability, and the capacity to support multiple units in a fast-moving environment.

Responsibilities

• A dynamic role that spans multiple units, giving you broad impact and exposure.
• Opportunities to lead menu development, culinary planning, and large catering initiatives.
• A key position in supporting training, onboarding, and development for both frontline and culinary leaders.
• Hands-on experience with financial controls, plate costing, and food management systems.
• The ability to help shape culinary standards, support recruitment, and elevate operational excellence across the region.
• Travel that offers variety, challenge, and broad professional reach.

Skills

Menu development

Recipe creation

High-volume production

Food safety standards

Education

Bachelor's degree or equivalent experience

Tools

Culinary management systems

Costing systems

Job description

Chef Job Description

Join a role where you’ll provide multi-unit culinary expertise, operational support, and training across a wide geographic area. You’ll strengthen culinary execution by supporting menu development, large-scale catering, recipe creation, food safety standards, and frontline and manager training. This role also plays a key part in system implementation, plate costing, inventory oversight, and compliance with products, vendors, and food management systems. You’ll help maintain consistent standards, assist with recruitment, and ensure strong culinary performance across the district.

Incentive Eligibility: Eligible to participate in Sodexo's incentive plan and earn variable compensation in addition to base salary

Responsibilities:

• A dynamic role that spans multiple units, giving you broad impact and exposure.
• Opportunities to lead menu development, culinary planning, and large catering initiatives.
• A key position in supporting training, onboarding, and development for both frontline and culinary leaders.
• Hands-on experience with financial controls, plate costing, and food management systems.
• The ability to help shape culinary standards, support recruitment, and elevate operational excellence across the region.
• Travel that offers variety, challenge, and broad professional reach.

Requirements:

• Bachelor's degree or equivalent experience
• Related Experience: 3 years
• Management Experience: 5 years
• Strong culinary expertise across menu development, recipe creation, and high-volume- production.
• Experience with plate costing, inventory management, and understanding of P&L and cost -ofs ales- principles.
• Proficiency with culinary and food management systems, including FMS implementation and training.
• Skill in training others on food safety, standards, systems, and culinary techniques.
• Ability to support staffing needs, including recruiting, selecting, and developing culinary talent.
• Strong presentation skills and confidence representing the organization in sales, retention, and program showcases.
• Excellent organizational abilities, adaptability, and the capacity to support multiple units in a fast-moving- environment.

Company Address: 100 S Capitol Ave, Indianapolis, IN 46225, United States