Chef/Kitchen Manager at CRG Dining

Bloomington, Indiana, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Aug, 26

Salary

0.0

Posted On

01 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Team Management, Quality Assurance, Inventory Management, Cost Control, Financial Management, Food Safety, Staff Training, Budgeting, Problem Solving, Kitchen Operations

Industry

Restaurants

Description

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 restaurants…twenty concepts… and sustainable, consistent growth. Job Overview: As the Kitchen Manager, 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: 1. 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. 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 in all our restaurants. * Oversee the food preparation process, including quality control, portioning, and plating. 4. Kitchen 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. * 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!

Responsibilities

Oversee culinary operations and lead a team of chefs to ensure high standards of food quality and consistency. Manage kitchen efficiency, including menu innovation, cost control, and compliance with health and safety regulations.