Executive Chef - Lafayette, Indiana

Cunningham Restaurant Group • West Lafayette, IN

83d

About The Position

This opportunity is with CRG's newest concept, The Lawrence. The Lawrence is a farm to table, fine dining restaurant and event space in the new Discovery Park District at Purdue University. This is a unique opportunity to help establish a new concept in a growing market. 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 locations, twenty 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.

Requirements

• 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.

Responsibilities

• 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.
• 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.
• Collaborate with front of house management team to train service staff on menu offerings.
• 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.
• 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.
• 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.
• 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.

Benefits

• Medical, dental, and vision insurance
• Flexible spending accounts available
• 401k with company match
• Paid time off
• Excellent dining benefits

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Industry: Food Services and Drinking Places
• Education Level: Bachelor's degree