Sous Chef / Assistant Kitchen Manager

CRG Dining•Carmel, IN

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 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.

Requirements

Proven experience as an AKM or similar role in a traditional restaurant establishment.
Culinary degree or equivalent training is preferred.
Strong culinary skills, knowledge of ingredients, and cooking techniques.
Leadership and team-building abilities.
Excellent organizational and time management skills.
Food safety and sanitation certification preferred.
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

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.