Executive Chef - Mesh | Louisville, KY

Louisville, KY, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

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) has been a pillar of the hospitality industry since its inception in 1997, founded by Mike Cunningham. Originating from Brownsburg, Indiana, CRG has evolved from a single establishment into a flourishing tri-state restaurant group. Currently, CRG proudly operates over 40 restaurants spanning more than 18 unique concepts. Their growth journey is characterized by an unwavering commitment to innovation, delivering exceptional hospitality, and making a positive impact in the communities they serve. Each restaurant concept under CRG is thoughtfully designed to offer unique dining experiences, reflecting a blend of culinary creativity and operational excellence. CRG places significant emphasis on sustainable growth, ensuring that each new venture upholds their high standards and enhances their reputation in the industry.

Mesh Louisville, one of the distinguished restaurants under the Cunningham Restaurant Group, exemplifies contemporary elegance fused with comfort. This venue has carved a niche for itself through its innovative cuisine and outstanding service, attracting guests for business dinners, weekend brunches, special occasions, and everyday dining. The restaurant is widely recognized for its ability to deliver memorable dining experiences that balance quality with warm hospitality.

The Executive Chef position at Mesh Louisville is an exceptional career opportunity for culinary professionals who are passionate about leadership and innovation in a high-volume, full-service environment. The individual filling this role will be responsible for the complete culinary operations of Mesh Louisville. This includes overseeing menu development and execution, maintaining superior food quality, fostering team growth, managing kitchen operations, and driving financial performance—all aligning with the restaurant’s mission to provide top-tier dining experiences. The role demands a hands-on leader who can skillfully balance creativity with consistency, dedicating themselves to upholding and enhancing the restaurant’s standards.

The successful candidate will play a critical role in mentoring and developing culinary talent, shaping a kitchen culture rooted in accountability, collaboration, and continuous improvement. Their leadership will extend beyond the kitchen, involving close collaboration with management for budgetary and strategic decision-making. This position is suited for chefs who are committed to hospitality, teamwork, and excellence and are eager to contribute to a vibrant culinary scene while achieving operational success. CRG offers competitive compensation and advancement opportunities within their various restaurant locations, fostering a supportive and inclusive work environment that embraces diversity and equity in every aspect of employment.

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
culinary degree or equivalent training preferred
proven experience as an executive chef or similar role
knowledge of food safety and sanitation practices preferred
strong leadership and team management skills

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 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
create and update menus ensuring trend relevance and alignment with concept themes
recruit, train, and supervise kitchen staff fostering a positive work environment
set performance expectations, conduct evaluations, and provide constructive feedback
uphold food quality, consistency, and presentation standards
oversee food preparation including quality control, portioning, and plating
manage kitchen operations including inventory, cost control, and wastage reduction
ensure compliance with health and safety regulations
stay updated on culinary trends and collaborate on new dishes and seasonal specials
collaborate with management to achieve budget and financial targets
monitor food costs, purchasing, and pricing strategies to maximize profitability