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5 executive sous chef jobs at 5 companies in Kokomo, IN

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Sous Chef
Indianapolis, Indiana, United States
OnsiteFull Time
The Capital Grille
The Capital GrilleNYSE: DRI: Fine-dining steakhouse chain serving dry-aged steaks, fresh seafood, and wines.
Proven experience as a sous/executive sous chef or kitchen manager in high-volume upscale restaurants or resorts; team development, culinary excellence, wine knowledge, food safety, and stable career progression.
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Executive Sous Chef - InterContinental Indianapolis
Indianapolis, Indiana, United States
$67k-$87k/yr OnsiteFull Time
InterContinental Hotels & Resorts
InterContinental Hotels & Resorts: Luxury international hotel brand serving business and leisure travelers through culturally distinctive hotels and resorts.
4+ YOE2+ MgmtCulinary arts degree or certificate, 4 years of chef experience, and at least 2 years in a supervisory capacity or equivalent culinary operations experience.
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Executive Sous Chef - SL
Indianapolis, Indiana, United States
$56k-$73k/yr OnsiteFull Time
Sodexo Live!
Sodexo Live!: Live! is Sodexo’s hospitality brand providing catering, venue and event services for sports and cultural clients.
1+ YOEAssociate degree or equivalent, 1 year related experience, knowledge of food safety and sanitation, ability to lift up to 50 lbs, leadership and time-management skills, flexible to nights/weekends/holidays.
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Hotel Carmichael- Chef, Executive Sous
Carmel, Indiana, United States
OnsiteFull Time
Coury Hospitality
Coury Hospitality: Hospitality management focused on lifestyle and boutique properties.
3+ YOECulinary education or equivalent experience, 3+ years high-volume cooking experience, leadership and kitchen management skills, strong communication, and ability to maintain food quality and safety.
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EXECUTIVE SOUS CHEF / ASSISTANT KITCHEN OPERATIONS LEADER
Whitestown, Indiana, United States
$70k-$80k/yr OnsiteFull Time
Wally's
Wally's: Family-focused travel center chain serving road travelers with fuel, fresh food, convenience retail, and EV charging.
5+ YOE5+ years progressive culinary leadership in high-volume kitchens; strong knowledge of food safety, team leadership, and operational performance; ability to stand for extended periods.
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