Executive Chef/Sous Chef - Lafayette, Indiana

CRG Dining•West Lafayette, IN

11h•Onsite

About The Position

The Executive Chef oversees culinary operations at The Lawrence, a farm-to-table fine dining restaurant and event space in the Discovery Park District at Purdue University. This role leads the kitchen team and is responsible for food quality, consistency, innovation, menu development, kitchen management, and efficient, cost-effective operations. The chef develops and maintains the culinary vision for restaurant concepts, creates seasonally relevant menus, supports staff training, and works with company management to meet budget and financial targets. The role requires flexibility to work evenings, weekends, and holidays, mobility around the kitchen, and the ability to lift and carry heavy objects such as pots, pans, and kitchen equipment.

Requirements

Proven experience as an Executive Chef or in a similar restaurant role.
Extensive knowledge of culinary techniques, ingredients, and international cuisines.
Strong leadership and team-building skills.
Creativity and ability to develop unique, appealing menus.
Excellent organizational and problem-solving abilities.
Knowledge of food cost control and budget management.
Flexibility to work evenings, weekends, and holidays.
Mobility to move about the kitchen as necessary.
Ability to lift and carry heavy objects, including pots, pans, and kitchen equipment.
Attention to detail and accuracy.

Nice To Haves

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

Responsibilities

Develop and maintain a culinary vision and strategy for restaurant concepts.
Create and update menus that 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 performance expectations, conduct regular evaluations, and provide constructive feedback.
Collaborate with front-of-house management to train service staff on menu offerings.
Uphold food quality, consistency, and presentation standards.
Oversee food preparation, quality control, portioning, and plating.
Manage inventory, food costs, and waste reduction; maintain efficient kitchen operations.
Ensure compliance with health and safety regulations and maintain a clean, organized kitchen.
Stay current on culinary trends and technologies and collaborate with the culinary team on new dishes and seasonal specials.
Work with the company’s management team to set and achieve budget and financial targets.
Monitor food costs, purchasing, and pricing strategies to maximize profitability.