Lead Station Chef: Mentorship & High-Volume Excellence

Vida; Indianapolis (IN); On-site; USD 32,000 - 52,000; Full time

Job summary

Cunningham Restaurant Group is seeking a dedicated Back of House leader for our Indianapolis kitchen. You will oversee prep, cooking, and plating for your station, ensuring consistent quality and timely service.

You will train and mentor cooks, manage mise en place, and uphold food safety, labeling, storage, and temperature standards. Flexible options include full-time or part-time schedules in a dynamic, growth-oriented environment.

Qualifications

• Advanced culinary skills covering cooking methods, knife work, and station techniques.
• Proven leadership能力 to direct junior staff and maintain a calm, organized station.
• Efficient time and volume management to handle high-volume service.
• Meticulous attention to taste, texture, and presentation consistency.
• Clear and respectful communication with BOH and FOH teams.

Responsibilities

• Station Leadership: oversee prep, cooking, and plating for assigned station.
• Recipe & Quality Control: ensure portions, flavor, and presentation standards.
• Mise en Place Management: maintain station readiness before, during, and after service.
• Training & Mentorship: coach junior staff on techniques and station procedures.
• Food Safety Compliance: uphold sanitation, labeling, storage, and temps.

Skills

Advanced Culinary Skills

Leadership Ability

Time & Volume Management

Attention to Detail

Communication Skills

Education

Culinary degree or equivalent experience

Job description

Cunningham Restaurant Group is seeking a dedicated Back of House leader for our Indianapolis kitchen. You will oversee prep, cooking, and plating for your station, ensuring consistent quality and timely service.

You will train and mentor cooks, manage mise en place, and uphold food safety, labeling, storage, and temperature standards. Flexible options include full-time or part-time schedules in a dynamic, growth-oriented environment.