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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $49,100.00 - $66,200.00
Work Schedule
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
flexible spending accounts
401K with company match
Paid Time Off
Excellent dining benefits
Job Description
Cunningham Restaurant Group (CRG) is a distinguished leader in the dining industry, headquartered in Brownsburg, Indiana. Since its establishment in 1997 by Mike Cunningham, CRG has evolved from a single location to a thriving tri-state restaurant group with forty restaurants spanning eighteen unique dining concepts. The company is widely recognized for its commitment to excellence, innovation, and community impact, creating memorable and high-quality dining experiences for guests. CRG’s steady and sustainable growth stems from a strong foundation of community involvement and a passion for culinary innovation, making it a prominent name in the upscale dining sector.
As part of C... Show More
As part of C... 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 i.e. pots pans kitchen equipment
- Attention to detail and accuracy is essential
Job Qualifications
- Proven experience as a Sous Chef or similar role in an upscale dining establishment
- Culinary degree or equivalent training is preferred
- Strong culinary skills knowledge of ingredients and cooking techniques
- Leadership and team-building abilities
- Excellent organizational and time management skills
- Food safety and sanitation certification preferred
Job Duties
- Collaborate with the Executive Chef to develop and refine the menu including creating and implementing innovative dishes
- Execute recipes to the highest standards ensuring consistency and presentation
- Lead train and supervise kitchen staff providing guidance and mentorship
- Assist in scheduling performance evaluations and setting clear expectations
- Uphold the highest standards of food quality and presentation
- Participate in quality control and tastings to maintain consistency
- Ensure efficient kitchen operations including inventory management food costing and minimizing waste
- Oversee food preparation plating and ensure adherence to safety and sanitation standards
- Collaborate with the culinary team to develop new and seasonal dishes
- Continuously explore new culinary techniques and trends
- Work closely with the Executive Chef to manage food costs purchasing and budgeting
- Assist in inventory control to maximize profitability while maintaining high-quality standards
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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