Cook - The Lawrence

Cunningham Restaurant Group; West Lafayette (IN); On-site; USD 36,000 - 48,000; Full time

Job summary

Cunningham Restaurant Group in West Lafayette, IN, is seeking a Cook for The Lawrence. This back-of-house role focuses on fresh, locally sourced ingredients in a full scratch kitchen.

As a Cook, you will prep, cook, and plate a wide range of dishes with a specialty in sauté, while upholding food safety and high standards in a fast-paced kitchen. Evening, weekend, and holiday shifts are required.

Qualifications

• Minimum 5 years of sauté experience required.
• Proven experience as a cook or line cook in a restaurant setting is preferred.
• Knowledge of culinary techniques, cooking methods, and food safety practices.
• Ability to work in a fast-paced kitchen environment.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Prepare and portion ingredients according to the restaurant's recipes and standards.
• Cook and plate dishes accurately and efficiently while maintaining high quality and presentation.
• Have a deep understanding of the menu offerings and be able to explain dishes to customers.
• Follow health and safety guidelines and monitor food storage temperatures.
• Assist with inventory management and food ordering as needed.

Skills

Sauté expert

Fast-paced kitchen

Attention to detail

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Cook - The Lawrence

full-time or part-time Back of House The Lawrence, West Lafayette, IN, US

5 days ago Requisition ID: 7704

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 forty restaurants…eighteen concepts… and sustainable, consistent growth.

Job Overview: Our BOH focus is on fresh, locally sourced ingredients in full scratch kitchens. As a Cook, you are responsible for preparing and cooking a wide variety of dishes to ensure the quality and taste of our menu items. Your culinary skills, attention to detail, and commitment to food safety play a pivotal role in delivering an exceptional dining experience to our guests. This role is required to have an expert on the Sauté. station with an eye for fine dining.

Key Responsibilities

1. Food Preparation

• Prepare and portion ingredients according to the restaurant's recipes and standards.
• Ensure the freshness and quality of all food products.
• Follow food safety guidelines and hygiene standards throughout the food preparation process.

2. Cooking

• Cook and plate dishes accurately and efficiently while maintaining the highest quality and presentation standards.
• Monitor cooking times, temperatures, and ingredient portions.
• Adjust seasoning and flavors as necessary to meet customer preferences.

3. Menu Knowledge

• Have a deep understanding of the restaurant's menu offerings and be able to explain dishes to customers.
• Stay updated on menu changes and special promotions.
• Maintain a clean and organized kitchen workspace.
• Properly label and store prepared food items and ingredients.
• Assist with inventory management and food ordering as needed.
• Work collaboratively with other kitchen staff, including chefs, sous chefs, and kitchen assistants.
• Communicate effectively to ensure smooth and efficient kitchen operations.

6. Health and Safety

• Follow all health and safety guidelines and food handling procedures.
• Monitor food storage temperatures and report any issues promptly.
• Report equipment malfunctions and maintenance needs to the appropriate personnel.

Qualifications

• Minimum 5 years of sauté experience required.
• Proven experience as a cook or line cook in a restaurant setting is preferred.
• Knowledge of culinary techniques, cooking methods, and food safety practices.
• Ability to work in a fast‑paced kitchen environment.
• Strong attention to detail and a commitment to delivering high‑quality food.
• Flexibility to work evenings, weekends, and holidays.

Physical Requirements

• Ability to stand for extended periods and perform physically demanding tasks, including lifting and carrying heavy pots and pans.
• Tolerance for exposure to heat, steam, and kitchen equipment.

This position is classified as non‑exempt under applicable wage and hour laws and is eligible for overtime compensation in accordance with applicable regulations.

We offer competitive compensation, opportunities for professional development, and a dynamic kitchen environment.

At Cunningham Restaurant Group, we embrace diversity and uphold equal opportunities for all. Our commitment to fairness and inclusivity reflects our core values of Connection, Honesty, Ownership, Respect, Fairness, Kindness, and Opportunity. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Please join us in fostering an environment where everyone is valued and respected.