Sous Chef, The Lawrence

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 quality food but also a welcoming environment reflective of its core values such as Connection, Honesty, Ownership, Respect, Fairness, Kindness, and Opportunity.

As a Sous Chef at Cunningham Restaurant Group, you will play an essential role within the culinary team, directly supporting the Executive Chef in maintaining the highest standards of food quality and kitchen operations. This role involves leadership responsibilities such as managing and mentoring kitchen staff, ensuring smooth operational flow in the kitchen, and promoting creativity in the kitchen's offerings. You will be expected to uphold food safety and sanitation standards while contributing actively to menu development and financial management on food costs and inventory. The position requires a passionate culinary professional who thrives in a fast-paced, upscale dining environment and who is committed to fostering a collaborative and efficient kitchen atmosphere. At CRG, the Sous Chef is a pivotal figure contributing to the consistent delivery of outstanding dining experiences, helping to drive continued expansion and innovation in line with the company’s long-term growth strategies. In addition to competitive compensation, CRG offers comprehensive benefits including medical, dental, and vision insurance, flexible spending accounts, 401k with company match, paid time off, and excellent dining benefits. This is a full-time role that demands flexibility, strong organizational skills, leadership abilities, and a deep commitment to quality and culinary excellence.