Assistant Kitchen/FOH Manager

CRG Dining•Carmel, IN

19h

About The Position

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 over forty restaurants… twenty concepts… and sustainable, consistent growth. Job Overview: As an Assistant Kitchen/FOH Manager, you are a key figure in our culinary team, assisting the Kitchen Manager in ensuring the smooth and successful operation of the kitchen. You will be responsible for maintaining quality, consistency, and precision in food preparation, as well as fostering a collaborative and efficient kitchen environment. This position will primarily function in a back-of-house leadership capacity; however, the AKM may be required to work Front of House (FOH) shifts as needed to support business demands and ensure smooth overall operations.

Requirements

Proven experience as an AKM or similar role in a traditional restaurant establishment.
Strong culinary skills, knowledge of ingredients, and cooking techniques.
Leadership and team-building abilities.
Excellent organizational and time management skills.
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

Nice To Haves

Culinary degree or equivalent training is preferred.
Food safety and sanitation certification preferred.

Responsibilities

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 the 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.
Work with the Kitchen Manager to manage food costs, purchasing, and budgeting.
Assist in inventory control to maximize profitability while maintaining high-quality standards.
Assist with guest service
Expo support
Ensuring a positive overall guest experience in alignment with company standards.