Position Summary The Deloitte Tax LLP’s (Deloitte Tax) Tax Transformation Office (TTO) is pivotal to supporting Deloitte Tax client service delivery by optimizing end-to-end business processes and utilizing technology ac…
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.
425
Open roles today
$17–$49/hr
Typical pay range
$56k
Median, full-time
8
Fresh in this list
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01
Open chef roles
12 shown of 425 · sorted by freshness
Position Summary Deloitte’s Workday practice is seeking a Senior Consultant, Package Managed Services to help clients design, implement, and optimize Workday VNDLY solutions that support contingent workforce operations.…
$70.35k - $205.8k
We Are: Accenture's Utility Industry, Power Generation Practice is providing power for a safe, connected, and sustainable planet. Every day, we work with the largest electric utilities to deliver innovative solutions and…
$91.1k - $179.5k
Position Summary Drive supply chain transformation programs focused on manufacturing, operations, and digital enablement. In this role, you will help clients improve production efficiency, quality, visibility, and tracea…
$110.7k - $218.3k
Position Summary Join Deloitte’s SAP practice and build a career at the forefront of business transformation, where innovation, industry insight, and leading technology come together to solve complex challenges. You’ll w…
$21 per hour
~$21.00 / Hour ~ Hiring Immediately ~ Set / Flexible Schedules ~ Opportunity for Advancement ~ Full Benefits ~ Employee Meal Our Portfolio at the Indianapolis Airport includes: Sun King Brewery, Indiana Grown and Bubs Bu…
Job-ID29180204Reference26-24417 Key Objectives: • Design and implement designed experiments, attribution and other analyses to optimize investments for consumer channels • Ensure analytic outputs are translated into acti…
Join Kainos and Shape the Future At Kainos, we’re problem solvers, innovators, and collaborators - driven by a shared mission to create real impact. Whether we’re transforming digital services for millions, delivering cu…
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…
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 their skill set so that they may diversify their c…
Workplace Hospitality builds dining and hospitality programs that work, day after day. Chef- led menus designed around the people and the operational reality of each space. Reliable across locations, consistent across sh…
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…
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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.
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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.
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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.
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Include menu development wins, like a dish or menu that lifted sales measurably.
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Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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