Sous Chef

CRG Dining•Washington, OH

15h

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…multiple concepts… and sustainable, consistent growth. Job Overview: As a Sous Chef, you are a key figure in our culinary team, assisting the Executive Chef 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 a Sous Chef or similar role in an upscale dining establishment.
Strong culinary skills, knowledge of ingredients, and cooking techniques.
Leadership and team-building abilities.
Excellent organizational and time management skills.
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

Nice To Haves

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

Responsibilities

Culinary Leadership: 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.
Team Management: 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.
Quality Assurance: 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.
Kitchen Operations: Ensure efficient kitchen operations, including inventory management, food costing, and minimizing waste. Oversee food preparation, plating, and ensure adherence to safety and sanitation standards.
Creativity and Innovation: Collaborate with the culinary team to develop new and seasonal dishes, keeping the menu fresh and exciting. Continuously explore new culinary techniques and trends to enhance the dining experience.
Assist in Financial Management: Work closely with the Executive Chef to manage food costs, purchasing, and budgeting. Assist in inventory control to maximize profitability while maintaining high-quality standards.