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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $44,900.00 - $60,600.00
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) is a renowned and steadily growing restaurant group founded in 1997 by Mike Cunningham. Starting from its humble beginnings in Brownsburg, Indiana, CRG has expanded into a tri-state establishment consisting of forty restaurants and eighteen distinct concepts. Over the years, CRG has become synonymous with innovative dining experiences, exceptional culinary standards, and a strong dedication to community impact. The group’s vision centers around sustainable growth and delivering memorable customer experiences across its diverse portfolio of dining establishments. CRG’s commitment to excellence and inclusivity has made it a celebrated name in the restaurant industry, offering not only... 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 ie 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 restaurant's menu including creating and implementing innovative dishes
- execute recipes to the highest standards ensuring consistency and presentation
- lead train and supervise the kitchen staff providing guidance and mentorship to encourage their professional growth
- assist in scheduling performance evaluations and setting clear expectations for the kitchen team
- uphold the highest standards of food quality and presentation ensuring that each dish meets established 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 the culinary team to develop new and seasonal dishes keeping the menu fresh and exciting
- continuously explore new culinary techniques and trends to enhance the dining experience
- 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
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