Executive Chef

CRG Dining•Indianapolis, IN

17d

About The Position

Since 1997, Cunningham Restaurant Group (CRG) has been creating thoughtful, memorable dining experiences rooted in hospitality, craft, and connection. What began in Brownsburg, Indiana has grown into a dynamic, multi-concept restaurant group across the Midwest, driven by consistent growth, community impact, and a deep respect for the people behind the work. As we continue to grow, we’re building relationships with culinary leaders who believe great food starts with intention, discipline, and care. JOB OVERVIEW As an Executive Chef, you will lead the culinary direction and day-to-day kitchen operations of one of our Indianapolis flagship concepts. This role is ideal for a chef who values simplicity done exceptionally well, believes in teaching and developing others, and understands that consistency, quality, and leadership matter just as much as creativity. You will oversee menu execution, kitchen culture, and operational excellence while partnering closely with operations and service leaders.

Requirements

Proven experience as an Executive Chef or senior culinary leader in a high-quality restaurant environment
Strong foundation in classic techniques and ingredient-driven cooking
Demonstrated ability to lead, develop, and retain kitchen teams
Solid understanding of food cost control, inventory management, and kitchen operations
Calm, confident leadership style with high standards and strong follow-through
Ability to work evenings, weekends, and holidays
Ability to move throughout the kitchen and stand for extended periods
Ability to lift and carry kitchen equipment and supplies
Strong attention to detail and execution under pressure

Nice To Haves

Culinary degree or equivalent experience preferred
Food safety and sanitation certification preferred

Responsibilities

Lead a clear, focused culinary vision rooted in quality ingredients, disciplined technique, and thoughtful execution
Develop and refine menus that are seasonally driven, balanced, and intentional
Ensure food tells a story through flavor, restraint, and consistency rather than excess
Recruit, train, and develop a strong culinary team with high standards and pride in their work
Establish a calm, organized, and accountable kitchen culture
Set clear expectations and provide consistent coaching, feedback, and mentorship
Partner with front-of-house leadership to ensure menu knowledge and cohesive guest experience
Maintain exceptional standards for food quality, preparation, and presentation
Ensure consistency across every plate, every shift
Oversee prep, line execution, portioning, and plating with precision
Manage inventory, ordering, food cost, and waste with a disciplined approach
Ensure all health, safety, and sanitation standards are met or exceeded
Maintain an organized, efficient, and well-run kitchen environment
Bring fresh ideas while respecting the integrity of the concept
Collaborate with culinary leadership on seasonal features and menu evolution
Stay informed on ingredients, techniques, and industry trends without chasing fads
Partner with operations leadership to meet food cost and budget expectations
Understand how culinary decisions impact the business and guest experience
Balance creativity with profitability and operational reality