$110 per hour
Sous Chef About IHG and the InterContinental Indianapolis InterContinental Indianapolis brings refined luxury to Indy's iconic Monument Circle. Opening Winter 2025. This hotel isn't like any other property. It's a hotel…
Hospitality & Food · Indianapolis, IN
Chef jobs in Indianapolis, IN
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
524
Open roles today
$17–$49/hr
Typical pay range
$56k
Median, full-time
2
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01
Open chef roles
10 shown of 524 · sorted by freshness
$80k - $85k
Position Title: DISTRICT CHEF - INDIANAPOLIS, IN Salary: $80,000 - $85,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities.…
$20.75 per hour
Harry & Izzy's: Indianapolis International Airport Our Line Cooks are dedicated to their craft and take pride in preparing the best meal possible for each and every patron we serve. We encourage our Line Cooks to develop…
Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary As a Sous Chef , it will be your primary responsibility to execute cuisine that exceeds guest expectat…
$23 per hour
~ We are hiring immediately for a full time SOUS CHEF position. ~ Location : Allison Transmission - 1 Allison Way, Indianapolis, IN 46222 Note: online applications accepted only . ~ Schedule : Full time schedule. Monday…
$22 per hour
We are hiring immediately for a full time CHEF position. Location : Butler University - 704 West Hampton Drive, Indianapolis, IN 46213. Note: online applications accepted only . Schedule : Full time; Days and hours may v…
Job Description Aramark Healthcare+ is seeking an Executive Chef to join their Team at Community Hospital North in Indianapolis, IN . The Executive Chef is a management position overseeing chef managers as well as hourly…
Job Responsibilities: · Ensure cleanliness and sanitation of assigned work areas and equipment. · Collaborate with the Sous Chef/ Banquet Sous Chef to maintain kitchen security and safety. · Maintain a neat and professio…
$70k - $80k
things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commi…
Aramark's Student Nutrition food service programs, please visit - Link here Aramark Student Nutrition - Aramark We know that a Chef’ s job isn’t only about the food. It takes skills, dedication, patience, and the right o…
02
What chefs earn in Indianapolis
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $17–$22 | $35k–$46k |
| Mid level | $22–$31 | $46k–$65k |
| Senior | $30–$49 | $63k–$102k |
Adjusted for the Indianapolis market from national ranges.
03
What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
05
Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
04
Quantify volume, such as covers per night or catering headcounts you executed.
05
Include menu development wins, like a dish or menu that lifted sales measurably.
06
Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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