Executive Chef/Sous Chef - Lafayette, Indiana

The Lawrence Restaurant; Lafayette (IN); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

Flexible spending accounts available

401k with company match

Paid time off

Job summary

The Lawrence, a CRG concept in Lafayette, Indiana, is seeking an Executive Chef/Sous Chef to lead culinary operations at our farm-to-table, fine-dining venue in the Discovery Park District at Purdue University.

You will guide menu development, kitchen leadership, and cost controls while maintaining quality and innovation across all concepts within the group.

Qualifications

• Proven experience as a chef in a restaurant setting.
• Ability to lead and develop a kitchen team.
• Experience with cost control and menu innovation.

Responsibilities

• Develop culinary vision and menus for multiple restaurant concepts.
• Recruit, train, and supervise kitchen staff and coordinate with FOH.
• Maintain high standards of food quality, presentation and consistency.
• Oversee inventory, portioning, and cost management to reduce waste.
• Ensure compliance with health and safety regulations and sanitation.

Skills

Leadership

Menu development

Cost control

Food safety

Team building

Problem solving

Education

Culinary degree

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.

Executive Chef/Sous Chef - Lafayette, Indiana

Full Time The Lawrence, West Lafayette, IN, US

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.

Job Overview : 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.

Key Responsibilities:

Culinary Leadership:

• 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.

Team Management:

• 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.

Quality Assurance:

• 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.

Innovation and Creativity:

• 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.

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

Physical Requirements:

• 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

Benefits:

• Medical, dental, and vision insurance
• Flexible spending accounts available
• 401k with company match
• Paid time off

CRG offers competitive compensation and opportunities for advancement within our restaurants.

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.