Food & Beverage H-2B Sponsorship Jobs in Indiana
Indiana's food and beverage sector relies heavily on H-2B visa workers, particularly in meat processing facilities in Logansport and Fort Wayne, brewing and distilling operations in Indianapolis, and seasonal food production plants across the state. Companies like Tyson Foods and Indiana's growing craft beverage industry regularly petition for H-2B workers to fill temporary production, packaging, and processing roles.
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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 shifts, flexible enough to fit the way your business actually runs.
From a single site to a national footprint, programs sized to what you need and built to flex as that changes. Programs leaders can count on, and employees come back for.
Good food. Good people. Done right.
The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu.
Job Responsibilities
Leadership
- Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
- Ensure food services appropriately connects to the Executional Framework
- Coach employees by creating a shared understanding about what needs to be achieved and how to execute
- Reward and recognize employees
- Ensure safety and sanitation standards in all operations
Client Relationship
- Identify client needs and effectively communicate operational progress
Financial Performance
- Adopt Aramark process and systems
- Build revenue and manage budget, including cost controls regarding food, beverage and labor
- Ensure the completion and maintenance of P&L statements
- Achieve food and labor targets
- Manage resources to ensure quality and cost control within budgetary guidelines
Productivity
- Implement and maintain Aramark agenda for both labor and food initiatives
- Create value through efficient operations, appropriate cost controls and profit management
- Full compliance with Operational Excellence fundamentals, including food and labor
- Direct and oversee operations related to production, distribution and food service
Compliance
- Maintain a safe and healthy environment for clients, customers and employees
- Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
Key Responsibilities
- Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development
- Develops operational component forecasts and can explain variances. Responsible for components accounting functions.
- Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
- Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
- Recruits, hires, develops and retains front line team.
- Conducts period inventory
- Maintains records to comply with ARAMARK, government and accrediting agency standards
- Interacts with Client Management and maintains effective client and customer relations at all levels with client organization
- May participate in sales process and negotiation of contracts
- Looks for opportunities to implement new products and services which support sales growth and client retention
Additional Responsibilities
- Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility)
- Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.
Qualifications
- Requires at least 4 years of experience
- Requires at least 1-3 years of experience in a management role
- Requires previous experience in food service
- Requires a bachelor’s degree or equivalent experience
- Strong communication skills
- Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships
- Ability to demonstrate excellent customer service using Aramark's standard model
- Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
- Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
- Must be able to stand for extended periods of time.
Education
About Aramark
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential.
Job Description
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 shifts, flexible enough to fit the way your business actually runs.
From a single site to a national footprint, programs sized to what you need and built to flex as that changes. Programs leaders can count on, and employees come back for.
Good food. Good people. Done right.
The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu.
Job Responsibilities
Leadership
- Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
- Ensure food services appropriately connects to the Executional Framework
- Coach employees by creating a shared understanding about what needs to be achieved and how to execute
- Reward and recognize employees
- Ensure safety and sanitation standards in all operations
Client Relationship
- Identify client needs and effectively communicate operational progress
Financial Performance
- Adopt Aramark process and systems
- Build revenue and manage budget, including cost controls regarding food, beverage and labor
- Ensure the completion and maintenance of P&L statements
- Achieve food and labor targets
- Manage resources to ensure quality and cost control within budgetary guidelines
Productivity
- Implement and maintain Aramark agenda for both labor and food initiatives
- Create value through efficient operations, appropriate cost controls and profit management
- Full compliance with Operational Excellence fundamentals, including food and labor
- Direct and oversee operations related to production, distribution and food service
Compliance
- Maintain a safe and healthy environment for clients, customers and employees
- Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
Key Responsibilities
- Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development
- Develops operational component forecasts and can explain variances. Responsible for components accounting functions.
- Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
- Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
- Recruits, hires, develops and retains front line team.
- Conducts period inventory
- Maintains records to comply with ARAMARK, government and accrediting agency standards
- Interacts with Client Management and maintains effective client and customer relations at all levels with client organization
- May participate in sales process and negotiation of contracts
- Looks for opportunities to implement new products and services which support sales growth and client retention
Additional Responsibilities
- Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility)
- Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.
Qualifications
- Requires at least 4 years of experience
- Requires at least 1-3 years of experience in a management role
- Requires previous experience in food service
- Requires a bachelor’s degree or equivalent experience
- Strong communication skills
- Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships
- Ability to demonstrate excellent customer service using Aramark's standard model
- Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
- Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
- Must be able to stand for extended periods of time.
Education
About Aramark
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential.
H-2B Food & Beverage Job Roles in Indiana
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Search Food & Beverage Jobs in IndianaFood & Beverage H-2B Sponsorship Jobs in Indiana: Frequently Asked Questions
Which food and beverage companies sponsor H-2B visas in Indiana?
Large meat and poultry processors operating in Indiana, including facilities in Logansport, Delphi, and Fort Wayne, are among the most consistent H-2B petitioners in the food and beverage sector. Seasonal food manufacturing plants, brewery production operations in Indianapolis, and agricultural processing facilities across the state also file H-2B petitions. Sponsorship depends on the employer demonstrating a temporary or seasonal workforce need to the Department of Labor.
Which cities in Indiana have the most food and beverage H-2B sponsorship jobs?
Logansport and Fort Wayne have historically concentrated food processing employment tied to large protein and meat facilities that petition for H-2B workers. Indianapolis supports H-2B roles in brewing, food production, and packaging operations. Smaller communities in north-central Indiana with grain and vegetable processing plants also generate seasonal H-2B demand, particularly during harvest and peak production periods.
What types of food and beverage roles typically qualify for H-2B sponsorship?
H-2B sponsorship in food and beverage covers temporary, non-agricultural positions such as food production workers, meat processing line workers, packaging and labeling operators, brewery production assistants, and quality control technicians. The role must be temporary or seasonal in nature, meaning the employer has a one-time, peak-load, or seasonal need. General labor and machine operation positions in processing plants are the most common qualifying job titles in Indiana.
How do I find food and beverage H-2B sponsorship jobs in Indiana?
Migrate Mate lists H-2B sponsorship jobs in Indiana's food and beverage sector, letting you filter specifically by visa type and industry so you're not sorting through roles that don't sponsor. Because H-2B petitions are tied to specific seasonal windows, timing matters. Checking Migrate Mate regularly during late fall and winter, when employers begin petitioning for the following year's H-2B allocation, gives you the best chance of connecting with active openings.
Are there any Indiana-specific considerations for food and beverage H-2B sponsorship?
Indiana's food and beverage H-2B market is closely tied to the state's agricultural calendar and protein processing industry. H-2B petitions must establish that the need is genuinely temporary, so roles in year-round facilities may not qualify. Indiana employers must also comply with federal prevailing wage requirements set by the Department of Labor for each specific occupation and region, and workers must maintain valid H-2B status tied to the petitioning employer throughout their authorized period.
What is the prevailing wage for H-2B food & beverage jobs in Indiana?
U.S. employers sponsoring a visa must pay at least the prevailing wage, which is what workers in the same role, area, and experience level typically earn. The Department of Labor sets this rate to make sure companies aren't hiring foreign workers simply because they'd accept lower pay than a U.S. worker. It varies by job title, location, and experience. You can look up current prevailing wage rates for any occupation and location using the OFLC Wage Search page.