Executive Chef / Sous Chef - Farm-to-Table Visionary

Cunningham Restaurant Group; West Lafayette (IN); On-site; USD 80,000 - 110,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

Flexible spending accounts

401k with company match

Paid time off

Job summary

Cunningham Restaurant Group seeks an Executive Chef/Sous Chef for Lafayette, Indiana to lead culinary operations at The Lawrence. You will shape menus, manage kitchen teams, and drive cost efficiency while upholding top-quality, innovative dishes.

Department leaders expect strong leadership, creativity, and a hands-on approach to ensure excellent guest experiences in a farm-to-table, fine-dining concept. This full-time on-site role offers competitive compensation and growth opportunities.

Qualifications

• Proven experience as an Executive Chef or similar role in a restaurant environment.
• Culinary degree or equivalent training preferred.
• 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.
• Food safety and sanitation certification is preferred

Responsibilities

• Oversee culinary operations and lead kitchen staff to high standards.
• Develop and update menus, ensuring seasonal relevance and brand alignment.
• Recruit, train, and supervise kitchen team; set performance expectations.
• Collaborate with FOH to train service staff on offerings.
• Ensure food quality, portioning, and presentation consistency.
• Manage inventory, costs, and waste reduction; ensure health/safety compliance.

Skills

Culinary leadership

Team management

Menu development

Food cost control

Creativity

Education

Culinary degree or equivalent training

Tools

Inventory management

Budget management

Food safety certification

Job description

Cunningham Restaurant Group seeks an Executive Chef/Sous Chef for Lafayette, Indiana to lead culinary operations at The Lawrence. You will shape menus, manage kitchen teams, and drive cost efficiency while upholding top-quality, innovative dishes.

Department leaders expect strong leadership, creativity, and a hands-on approach to ensure excellent guest experiences in a farm-to-table, fine-dining concept. This full-time on-site role offers competitive compensation and growth opportunities.