Executive Chef

Noblesville, IN, USA|Onsite

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 connection, honesty, ownership, respect, fairness, kindness, and opportunity, ensuring an inclusive and welcoming workplace for all employees.

The Executive Chef role at CRG is a pivotal leadership position responsible for overseeing the culinary operations across the company’s diverse restaurant portfolio. Reporting directly to the General Manager, the Executive Chef will lead a team of skilled chefs and kitchen staff to maintain exceptional standards of food quality, consistency, and presentation. This position requires a visionary culinary leader who can innovate while managing efficient kitchen operations, including inventory control, food cost management, and adherence to health and safety standards. The Executive Chef will craft and update menus that are on-trend, seasonally relevant, and in alignment with the concept and target audience of each restaurant. Besides menu development, the role involves recruitment, training, and performance management of the kitchen team, fostering a collaborative environment that drives culinary excellence and employee growth. The Executive Chef will also collaborate with company management to meet budget and financial goals, ensuring cost-effective kitchen operations that maximize profitability.

CRG offers competitive compensation and opportunities for advancement within its growing restaurant group. The ideal candidate will be passionate about delivering outstanding customer service and thriving in a dynamic, fast-paced restaurant environment. Joining CRG means becoming part of a creative and diverse team dedicated to crafting exciting dining experiences and positively impacting local communities. Employees at Cunningham Restaurant Group benefit from a supportive and inclusive workplace, strengthened by its commitment to diversity, equal opportunities, and fair treatment for all individuals regardless of their background or status.

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