Cook

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: Our BOH focus is on fresh, locally sourced ingredients in full scratch kitchens. As a Cook, you are responsible for preparing and cooking a wide variety of dishes to ensure the quality and taste of our menu items. Your culinary skills, attention to detail, and commitment to food safety play a pivotal role in delivering an exceptional dining experience to our guests.

Key Responsibilities:

1. Food Preparation:

• Prepare and portion ingredients according to the restaurant's recipes and standards.

• Ensure the freshness and quality of all food products.

• Follow food safety guidelines and hygiene standards throughout the food preparation process.

2. Cooking:

• Cook and plate dishes accurately and efficiently while maintaining the highest quality and presentation standards.

• Monitor cooking times, temperatures, and ingredient portions.

• Adjust seasoning and flavors as necessary to meet customer preferences.

3. Menu Knowledge:

• Have a deep understanding of the restaurant's menu offerings and be able to explain dishes to customers.

• Stay updated on menu changes and special promotions.

4. Kitchen Organization:

• Maintain a clean and organized kitchen workspace.

• Properly label and store prepared food items and ingredients.

• Assist with inventory management and food ordering as needed.

5. Collaboration:

• Work collaboratively with other kitchen staff, including chefs, sous chefs, and kitchen assistants.

• Communicate effectively to ensure smooth and efficient kitchen operations.

6. Health and Safety:

• Follow all health and safety guidelines and food handling procedures.

• Monitor food storage temperatures and report any issues promptly.

• Report equipment malfunctions and maintenance needs to the appropriate personnel.

Qualifications:

• Proven experience as a cook or line cook in a restaurant setting is preferred.

• Knowledge of culinary techniques, cooking methods, and food safety practices.

• Ability to work in a fast-paced kitchen environment.

• Strong attention to detail and a commitment to delivering high-quality food.

• Flexibility to work evenings, weekends, and holidays.