Catering Executive Chef

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: As a Catering Executive Chef, you will be responsible for overseeing all culinary operations for a variety of events and experiences. You will lead a team of talented cooks and kitchen staff, ensuring the highest standards of food quality, consistency, and innovation. You will plan a crucial role of menu development, kitchen management, and maintaining an efficient and cost-effective kitchen operation.

Key Responsibilities:

1. Culinary Leadership:

   • Develop and maintain a culinary vision and strategy for each catering experience within the company.

   • Create and update menus, ensuring they are seasonally relevant, and aligned with each guests audience and needs.

2. 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.

3. Quality Assurance:

   • Uphold the highest standards of food quality, consistency, and presentation reflective of what guests experience in our restaurants.

   • Oversee the food preparation process, including quality control, portioning, and plating.

4. Back of House Operations:

   • 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.

5. 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.

6. Financial Management:

   • 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. Catering and Private Event experience is a bonus.

• 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

• Excellent dining benefits

CRG offers competitive compensation and opportunities for advancement within our restaurants. If you are passionate about delivering outstanding customer service and thrive in a dynamic restaurant environment, we encourage you to apply. Join our team and be part of an exciting dining experience!