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 CRG’s culinary team, the Sous Chef plays a pivotal role in supporting the Executive Chef to ensure the efficient operation and high standards of the kitchen. This position is designed for a culinary professional who believes in fostering teamwork and elevating food quality through leadership and hands-on expertise. The Sous Chef contributes to all aspects of kitchen management, from menu development and execution to food quality assurance and staff supervision. This role demands a detail-oriented individual who is passionate about culinary arts and committed to maintaining the reputation of CRG as a premier dining destination.
The Sous Chef is responsible for maintaining consistency and precision in every dish served, working closely with kitchen staff to nurture their skills and drive a culture of mentorship and professionalism. The role requires close collaboration with the Executive Chef on menu innovation, quality control, and operational efficiency including inventory management and food costing. Responsibilities extend to ensuring compliance with food safety standards and fostering creativity by exploring new culinary trends and techniques that keep the dining experience fresh and exciting.
CRG offers competitive compensation and robust career advancement opportunities within its expansive network of restaurants. Joining CRG means becoming part of a workplace that values integrity, inclusivity, and excellence, reflecting the company’s core values of connection, honesty, ownership, respect, fairness, kindness, and opportunity. The organization is committed to diversity and equal opportunity, actively fostering an environment where every employee is valued and respected.
In this dynamic and rewarding role, the Sous Chef will have the opportunity to significantly impact the dining experience and uphold the esteemed reputation of Cunningham Restaurant Group. Ideal candidates will have proven experience in upscale dining settings, strong culinary skills, and a commitment to leadership and excellence. CRG supports its team with comprehensive benefits including medical, dental, vision insurance, 401k matching, paid time off, and excellent dining benefits, ensuring a supportive and enriching work environment.
As part of CRG’s culinary team, the Sous Chef plays a pivotal role in supporting the Executive Chef to ensure the efficient operation and high standards of the kitchen. This position is designed for a culinary professional who believes in fostering teamwork and elevating food quality through leadership and hands-on expertise. The Sous Chef contributes to all aspects of kitchen management, from menu development and execution to food quality assurance and staff supervision. This role demands a detail-oriented individual who is passionate about culinary arts and committed to maintaining the reputation of CRG as a premier dining destination.
The Sous Chef is responsible for maintaining consistency and precision in every dish served, working closely with kitchen staff to nurture their skills and drive a culture of mentorship and professionalism. The role requires close collaboration with the Executive Chef on menu innovation, quality control, and operational efficiency including inventory management and food costing. Responsibilities extend to ensuring compliance with food safety standards and fostering creativity by exploring new culinary trends and techniques that keep the dining experience fresh and exciting.
CRG offers competitive compensation and robust career advancement opportunities within its expansive network of restaurants. Joining CRG means becoming part of a workplace that values integrity, inclusivity, and excellence, reflecting the company’s core values of connection, honesty, ownership, respect, fairness, kindness, and opportunity. The organization is committed to diversity and equal opportunity, actively fostering an environment where every employee is valued and respected.
In this dynamic and rewarding role, the Sous Chef will have the opportunity to significantly impact the dining experience and uphold the esteemed reputation of Cunningham Restaurant Group. Ideal candidates will have proven experience in upscale dining settings, strong culinary skills, and a commitment to leadership and excellence. CRG supports its team with comprehensive benefits including medical, dental, vision insurance, 401k matching, paid time off, and excellent dining benefits, ensuring a supportive and enriching work environment.
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 Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
