Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
flexible spending accounts
401k
Payment time off
Excellent dining benefits
Job Description
Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has built a reputation for creating memorable and unique dining experiences across a growing network of restaurants. Starting from a single establishment in Brownsburg, Indiana, CRG has expanded into a prominent tri-state restaurant group encompassing over forty dining locations with multiple concepts. This steady growth is driven by a strong commitment not only to culinary excellence but also to impactful community involvement, making CRG a respected leader in the hospitality industry. The organization prioritizes sustainable and consistent development, reflecting both innovation in its offerings and a dedication to customer satisfaction.
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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 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 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 for kitchen team
- Uphold highest standards of food quality and presentation ensuring each dish meets specifications
- Participate in quality control and tastings to maintain consistency and excellence
- 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 culinary team to develop new and seasonal dishes
- Continuously explore new culinary techniques and trends to enhance dining experience
- Work closely with 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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