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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $68,300.00 - $94,100.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
flexible spending accounts
401K with company match
Paid Time Off
Dining benefits
Job Description
Cunningham Restaurant Group (CRG) is a well-established and expanding tri-state restaurant group founded in 1997 by Mike Cunningham. Starting from humble beginnings in Brownsburg, Indiana, CRG has grown to encompass over forty-five restaurants across twenty unique concepts. Known for its commitment to community impact and a steady path of sustainable growth, CRG continuously innovates in the culinary industry while maintaining strong connections to the communities it serves. This established reputation positions CRG as a dynamic and forward-thinking company in the food and beverage sector, dedicated to delivering unforgettable dining experiences for its guests. The group values a culture rooted in... Show More
Job Requirements
- Flexibility to work evenings, weekends, and holidays
- Mobility to move about the kitchen as necessary
- Ability to lift and carry heavy objects such as pots, pans, and kitchen equipment
- Attention to detail and accuracy
- Proven experience as an Executive Chef or similar role in a restaurant environment
- Culinary degree or equivalent training preferred
- Extensive knowledge of culinary techniques, ingredients, and international cuisines
- Strong leadership and team-building skills
- Excellent organizational and problem-solving abilities
- Knowledge of food cost control and budget management
- Food safety and sanitation certification preferred
Job Qualifications
- Proven experience as an Executive Chef or similar role in a restaurant environment
- Culinary degree or equivalent training preferred
- Extensive knowledge of culinary techniques, ingredients, and international cuisines
- Strong leadership and team-building skills
- Exceptional creativity and the ability to develop unique and appealing menus
- Excellent organizational and problem-solving abilities
- Knowledge of food cost control and budget management
- Food safety and sanitation certification preferred
Job Duties
- Develop and maintain a culinary vision and strategy for each restaurant concept within the company
- Create and update menus ensuring they are on-trend, seasonally relevant, and aligned with each concept's theme and target audience
- Recruit, train, and supervise kitchen staff fostering a positive and collaborative work environment
- Set clear performance expectations, conduct regular evaluations, and provide constructive feedback for improvement
- Uphold the highest standards of food quality, consistency, and presentation
- Oversee the food preparation process including quality control, portioning, and plating
- Manage kitchen operations efficiently including inventory management, cost control, and wastage reduction
- Ensure compliance with health and safety regulations and maintain a clean and organized kitchen
- Stay updated on culinary trends and innovate menus with new dishes and seasonal specials
- Collaborate with management to set and achieve budget and financial targets
- Monitor food costs, purchasing, and pricing strategies to maximize profitability
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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