Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana to a growing tri-state restaurant group, CRG represents a steady beat of expansion and innovation fueled by a commitment to community impact. Our vision is reflected in forty restaurants…eighteen concepts… and sustainable, consistent growth.

Job Overview: As an Executive Chef, you will be responsible for overseeing the culinary operations within the restaurant. You will lead a team of talented chefs and kitchen staff, ensuring the highest standards of food quality, consistency, and innovation. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining an efficient and cost-effective kitchen operation.

Key Responsibilities:

1. Culinary Leadership:

   • Develop and maintain a culinary vision and strategy for each restaurant concept within the company.

   • Create and update menus, ensuring they are on-trend, seasonally relevant, and aligned with each concept's theme and target audience.

2. Team Management:

   • Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment.

   • Set clear performance expectations, conduct regular evaluations, and provide constructive feedback for improvement.

3. Quality Assurance:

   • Uphold the highest standards of food quality, consistency, and presentation in all our restaurants.

   • Oversee the food preparation process, including quality control, portioning, and plating.

4. Kitchen Operations:

   • Manage kitchen operations efficiently, including inventory management, cost control, and wastage reduction.

   • Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.

5. Innovation and Creativity:

   • Stay updated on culinary trends and technologies to bring fresh and innovative ideas to the menu.

   • Collaborate with the culinary team to develop new dishes and seasonal specials.

6. Financial Management:

   • Collaborate with the company's management team to set and achieve budget and financial targets.

   • Monitor food costs, purchasing, and pricing strategies to maximize profitability.

Qualifications:

• Proven experience as an Executive Chef or similar role in a restaurant environment.

• Culinary degree or equivalent training preferred.

• Extensive knowledge of culinary techniques, ingredients, and international cuisines.

• Strong leadership and team-building skills.

• Exceptional creativity and the ability to develop unique and appealing menus.

• Excellent organizational and problem-solving abilities.

• Knowledge of food cost control and budget management.

• Food safety and sanitation certification is preferred

Physical 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 

Benefits:

• Medical, dental, and vision insurance

• Flexible spending accounts available

• 401k with company match

• Paid time off

• Excellent dining benefits

CRG offers competitive compensation and opportunities for advancement within our restaurants. If you are passionate about delivering outstanding customer service and thrive in a dynamic restaurant environment, we encourage you to apply. Join our team and be part of an exciting dining experience!