Executive Chef/Sous Chef - Lafayette, Indiana

CRG Dining•West Lafayette, IN

1d•Onsite

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. 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.
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.

Nice To Haves

Culinary degree or equivalent training preferred.
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.