Executive chef jobs in Anderson, IN - 84 jobs

As the Executive Chef, you will serve as the face and ambassador of our creative and operational heartbeat of our culinary program executing safe and delicious food. You will be responsible for delivering on our Food & Beverage Principles. People: Elevate & Empower, Products: Quality over Everything, Perception: Crafting our Presentation, Process: Streamline & Innovate, Purpose: Serve with Intent, and Pride: Passion in Every Detail. You will be shaping not only menus, but memorable guest experiences across every dining outlet, banquet and catering event, activations and in-room dining. This role is both strategic and hands-on, balancing artistry with accountability, innovation with execution and delivering results each day. You will lead a team of culinary professionals with vision and integrity, fostering a culture of excellence, continuous learning, and elevated hospitality. From championing food safety and kitchen efficiency to driving profitability and mentoring rising talent, your influence will extend far beyond the plate. This is more than a position - it's a platform to define culinary excellence within a premier hospitality environment. HOW YOU'LL SHAPE THE EXPERIENCE & FUTURE Lead all aspects of culinary staffing, including hiring, training, performance evaluation, and team development, fostering a high-performing and engaged kitchen culture. Strategically schedule culinary team members to ensure optimal staffing levels while maintaining compliance with labor standards and budget guidelines. Oversee all cooking operations, ensuring proper techniques, consistent portioning, and visually compelling plate presentation that reflects brand standards. Drive culinary innovation through thoughtful meal planning and menu development, aligning offerings with guest expectations, seasonal trends, and event needs. Partner with the GM, AGM, Director of Food & Beverage, and Sales to plan and execute exceptional banquets, VIP functions, custom events, and special events. Implement and maintain rigorous guidelines and control procedures for purchasing, receiving, and inventory management, ensuring quality and cost-efficiency. Requisition food, equipment, and supplies, clearly specifying quality, quantity, and vendor expectations to support seamless kitchen operations. Monitor and control departmental expenses, including food cost, supply usage, uniform inventory, and equipment maintenance, while optimizing profit margins. Participate in the annual budgeting process and support ongoing financial performance monitoring within culinary operations. Promote and enforce all safety standards and sanitation protocols, including brand-specific codes and regulatory compliance, ensuring team awareness and adherence. Communicate and champion the importance of safety, conducting regular reviews of procedures and monitoring compliance in all kitchen areas. Contribute to overall revenue and profitability through efficient operations, thoughtful cost control, and guest-driven culinary execution. Other duties as assigned KEY STRENGTHS FOR SUCCESS Mastery of culinary fundamentals, including mise en place, classic and contemporary preparation techniques, and the consistent execution of sophisticated, high-volume production. A strategic mindset capable of navigating ambiguity, adapting systems to evolving demands, and resolving complex challenges with calm, resourceful precision. Expertise in culinary financials, including accurate forecasting, food cost control, yield analysis, and menu engineering to enhance both profitability and value. Acute mathematical fluency in calculating ratios, percentages, surface measurements, and pricing structures to support precise portioning and cost integrity. The ability to interpret and implement complex directives - whether visual, written, or spoken - ensuring operational clarity and seamless team alignment. Sophisticated written communication skills for crafting polished documentation, reports, and culinary protocols reflective of an elite professional standard. A confident, articulate presence that commands respect and communicates expectations with clarity, poise, and cultural sensitivity. Refined time management and sequencing abilities to orchestrate service flow, prep timelines, and event execution with absolute efficiency and grace. Inspirational leadership to delegate purposefully, cultivate team talent, and foster a respectful, empowered, and performance-driven kitchen culture. A steadfast commitment to excellence in food safety, hygiene, and brand standards - not simply enforced, but deeply ingrained in daily operations. The agility to balance creative culinary expression with rigorous operational discipline, maintaining both brand consistency and bespoke guest experiences. A deep, personal dedication to hospitality, craftsmanship, and the transformative power of exceptional food to create lasting impressions. CULINARY FOUNDATIONS & PROFESSIONAL EXPERIENCE This is a senior-level culinary leadership role, ideal for those with a proven track record of excellence in high-end hospitality environments. First-time Executive Chefs will not be considered. Experience in luxury or premium hotel kitchens is strongly preferred. Additional Required Qualifications: A minimum of 8 years of culinary experience, to include: Minimum of 2 years in an Exec Sous Chef or Sous Chef role, demonstrating progressive leadership and oversight of daily kitchen operations. At least 2 years in a supervisory kitchen leadership position Minimum 1 year of lead line cook experience Deep understanding of stewarding or back-of-house support operations, staffing and chemical safety Equivalent combinations of relevant education and experience will be considered. Preferred Education & Experience: High school diploma or GED with at least 6 years of culinary or F&B leadership experience, or 2-year degree in Culinary Arts, Hospitality Management, or a related field from an accredited institution, plus 4 years of relevant professional experience. Certifications Required: Valid and current Food Safety Certification (e.g., ServSafe or local equivalent) ACADEMIC BACKGROUND & CULINARY DEVELOPMENT Graduate of an accredited culinary institution, with certification in professional culinary arts or equivalent formal training; advanced coursework or continuing education in hospitality leadership is a plus. Proficient in industry-standard hospitality software, including MICROS POS, Oracle hospitality systems, and BirchStreet for procurement and cost control. Experienced in using Microsoft Office Suite (Excel, Outlook, Word) for inventory management, scheduling, budgeting, and communication at an executive level. Familiarity with payroll and labor platforms such as Paychex. WHAT YOU CAN EXPECT Generous medical, dental, and vision available first of the month following hire date, includes FSA, HSA, and Dependent Care Disability Insurance Life Insurance Employee Assistance Program Supplemental benefits 401k matching Employee discount program Vacation and Sick Time Salary range $95,000 - $100,000 depending upon experience. Please submit resume and references with application.

We are currently seeking an Executive Sous Chef at Lucas Oil Stadium & Indiana Convention Center. The Executive Sous Chef supervises and directs the activities of the Culinary team and assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. The Executive Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. The Executive Sous Chef directly supervises the preparation and production of the restaurant's menus and manages shifts. The Executive Sous Chef is responsible for training, mentoring and helping to develop other Culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation. Essential Responsibilities Participate as part of Culinary Leadership Team to manage a culinary department for the preparation of foods served to the customers in a consistent and timely manner. Ensure Kitchen Safety and Sanitation conforms to all Centerplate, regulatory, and governmental standards to provide a safe workplace producing high quality food products. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. We are currently seeking an Executive Sous Chef at Lucas Oil Stadium & Indiana Convention Center. The Executive Sous Chef supervises and directs the activities of the Culinary team and assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. The Executive Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. The Executive Sous Chef directly supervises the preparation and production of the restaurant's menus and manages shifts. The Executive Sous Chef is responsible for training, mentoring and helping to develop other Culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation. Essential Responsibilities Participate as part of Culinary Leadership Team to manage a culinary department for the preparation of foods served to the customers in a consistent and timely manner. Ensure Kitchen Safety and Sanitation conforms to all Centerplate, regulatory, and governmental standards to provide a safe workplace producing high quality food products. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Qualifications/Skills Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 3 years leading a culinary operation with annual revenues in excess of $5 million. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. ***Please include salary requirements when applying.*** Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. About Centerplate Centerplate is a global leader in live event hospitality, “Making It Better To Be There ” for more than 115 million guests each year at more than 350 prominent entertainment, sports and convention venues across North America, Europe and the United Kingdom. Centerplate has provided event hospitality services to 30 official U.S. Presidential Inaugural Balls, 13 Super Bowls, 21 World Series, the 2010 Winter Olympic Games, and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. Within the last year, Centerplate has added a new division in the United Kingdom, expanded to heritage venues across Scotland, signed a joint venture to serve the new home of Spain's Atletico de Madrid football club, and through its wholly-owned subsidiary Fifth Dining, the food and beverage partner for Saks Fifth Avenue, launched in Chicago the first Sophie's at Saks Fifth Avenue restaurant. Skills & Requirements Qualifications/Skills Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 3 years leading a culinary operation with annual revenues in excess of $5 million. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. ***Please include salary requirements when applying.*** Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. About Centerplate Centerplate is a global leader in live event hospitality, “Making It Better To Be There ” for more than 115 million guests each year at more than 350 prominent entertainment, sports and convention venues across North America, Europe and the United Kingdom. Centerplate has provided event hospitality services to 30 official U.S. Presidential Inaugural Balls, 13 Super Bowls, 21 World Series, the 2010 Winter Olympic Games, and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. Within the last year, Centerplate has added a new division in the United Kingdom, expanded to heritage venues across Scotland, signed a joint venture to serve the new home of Spain's Atletico de Madrid football club, and through its wholly-owned subsidiary Fifth Dining, the food and beverage partner for Saks Fifth Avenue, launched in Chicago the first Sophie's at Saks Fifth Avenue restaurant.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Since 1997, Cunningham Restaurant Group (CRG) has been creating thoughtful, memorable dining experiences rooted in hospitality, craft, and connection. What began in Brownsburg, Indiana has grown into a dynamic, multi-concept restaurant group across the Midwest, driven by consistent growth, community impact, and a deep respect for the people behind the work. As we continue to grow, we're building relationships with culinary leaders who believe great food starts with intention, discipline, and care. Job Overview As an Executive Chef , you will lead the culinary direction and day-to-day kitchen operations of one of our Indianapolis flagship concepts. This role is ideal for a chef who values simplicity done exceptionally well, believes in teaching and developing others, and understands that consistency, quality, and leadership matter just as much as creativity. You will oversee menu execution, kitchen culture, and operational excellence while partnering closely with operations and service leaders. Key ResponsibilitiesCulinary Leadership Lead a clear, focused culinary vision rooted in quality ingredients, disciplined technique, and thoughtful execution Develop and refine menus that are seasonally driven, balanced, and intentional Ensure food tells a story through flavor, restraint, and consistency rather than excess Kitchen Leadership & Team Development Recruit, train, and develop a strong culinary team with high standards and pride in their work Establish a calm, organized, and accountable kitchen culture Set clear expectations and provide consistent coaching, feedback, and mentorship Partner with front-of-house leadership to ensure menu knowledge and cohesive guest experience Quality & Execution Maintain exceptional standards for food quality, preparation, and presentation Ensure consistency across every plate, every shift Oversee prep, line execution, portioning, and plating with precision Kitchen Operations Manage inventory, ordering, food cost, and waste with a disciplined approach Ensure all health, safety, and sanitation standards are met or exceeded Maintain an organized, efficient, and well-run kitchen environment Innovation & Continuous Improvement Bring fresh ideas while respecting the integrity of the concept Collaborate with culinary leadership on seasonal features and menu evolution Stay informed on ingredients, techniques, and industry trends without chasing fads Financial & Business Partnership Partner with operations leadership to meet food cost and budget expectations Understand how culinary decisions impact the business and guest experience Balance creativity with profitability and operational reality Qualifications Proven experience as an Executive Chef or senior culinary leader in a high-quality restaurant environment Strong foundation in classic techniques and ingredient-driven cooking Demonstrated ability to lead, develop, and retain kitchen teams Solid understanding of food cost control, inventory management, and kitchen operations Calm, confident leadership style with high standards and strong follow-through Culinary degree or equivalent experience preferred Food safety and sanitation certification preferred Physical Requirements Ability to work evenings, weekends, and holidays Ability to move throughout the kitchen and stand for extended periods Ability to lift and carry kitchen equipment and supplies Strong attention to detail and execution under pressure Benefits Medical, dental, and vision insurance Flexible spending accounts 401(k) with company match Paid time off Excellent dining benefits CRG offers competitive compensation and long-term growth opportunities within a respected, values-driven restaurant group. If you're a culinary leader who believes great food is built on discipline, hospitality, and pride in craft, we'd love to start the conversation. At Cunningham Restaurant Group, we are committed to diversity, equity, and inclusion. We believe great teams are built through respect, fairness, and opportunity, and we welcome candidates from all backgrounds.

EXECUTIVE SOUS CHEF Reports to: Executive Chef Directs: Line Level Culinary Stewards Status: Exempt Assist Executive Chef and replace in her absence. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality. Manage kitchen and culinary personnel, coordinate purchase of food, develop menus, and maintain approved food and labor costs. RESPONSIBILITIES: Position will be responsible for the kitchen in Executive Chef's absence. Support senior leadership by developing and assuming key management responsibilities. Assume the role of liaison between all departments within the culinary division and all other hotel departments. Supervise departmental performance and provide them council as to the preparation and cooking of various food items. Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards. Teach Cooks preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property. Manage hourly kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluating. Train and update kitchen employees with regard to all applicable policies and procedures. Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control. Discuss daily food cost reports with key kitchen and F&B staff. Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage. Troubleshoot unexpected or unusual situations in the kitchens. Frequently review finished products for quality prior to leaving kitchens. Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house. Follows and enforces all applicable safety procedures specified for kitchen and food services areas. Organize and facilitate departmental meetings, training and goals setting. Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management. Displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. Remains at all times appropriately groomed per company grooming standards and wears the uniform provided. QUALIFICATIONS & ATTRIBUTES Proficient in the English language (bilingual a plus - Spanish) Must be able to: Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar. Culinary education and/or appropriate level of on the job training and hotel culinary experience At least 3 years high-volume cooking experience In-depth skills and knowledge of all kitchen operations Proficient in general computer knowledge A true desire to exceed guest expectations in a fast-paced customer service environment Capable of producing a consistent product in a timely manner Strong leadership, organizational, interpersonal and communication skills involved in culinary training. Self-starter who brings solutions and new ideas. PYSICAL DEMANDS: Ability to work from a standing position for extended periods of time. Ability to perform reaching, stooping and/or crouching motions repeatedly. Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation. Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment. Must have the sense of smell and taste needed to ensure quality food preparation. WORK ENVIORMENT: While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work environment is usually loud. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas and non-skid soled shoes.

Since 1997, Cunningham Restaurant Group (CRG) has been creating thoughtful, memorable dining experiences rooted in hospitality, craft, and connection. What began in Brownsburg, Indiana has grown into a dynamic, multi-concept restaurant group across the Midwest, driven by consistent growth, community impact, and a deep respect for the people behind the work. As we continue to grow, we're building relationships with culinary leaders who believe great food starts with intention, discipline, and care. Job Overview As an Executive Chef , you will lead the culinary direction and day-to-day kitchen operations of one of our Indianapolis flagship concepts. This role is ideal for a chef who values simplicity done exceptionally well, believes in teaching and developing others, and understands that consistency, quality, and leadership matter just as much as creativity. You will oversee menu execution, kitchen culture, and operational excellence while partnering closely with operations and service leaders. Key ResponsibilitiesCulinary Leadership Lead a clear, focused culinary vision rooted in quality ingredients, disciplined technique, and thoughtful execution Develop and refine menus that are seasonally driven, balanced, and intentional Ensure food tells a story through flavor, restraint, and consistency rather than excess Kitchen Leadership & Team Development Recruit, train, and develop a strong culinary team with high standards and pride in their work Establish a calm, organized, and accountable kitchen culture Set clear expectations and provide consistent coaching, feedback, and mentorship Partner with front-of-house leadership to ensure menu knowledge and cohesive guest experience Quality & Execution Maintain exceptional standards for food quality, preparation, and presentation Ensure consistency across every plate, every shift Oversee prep, line execution, portioning, and plating with precision Kitchen Operations Manage inventory, ordering, food cost, and waste with a disciplined approach Ensure all health, safety, and sanitation standards are met or exceeded Maintain an organized, efficient, and well-run kitchen environment Innovation & Continuous Improvement Bring fresh ideas while respecting the integrity of the concept Collaborate with culinary leadership on seasonal features and menu evolution Stay informed on ingredients, techniques, and industry trends without chasing fads Financial & Business Partnership Partner with operations leadership to meet food cost and budget expectations Understand how culinary decisions impact the business and guest experience Balance creativity with profitability and operational reality Qualifications Proven experience as an Executive Chef or senior culinary leader in a high-quality restaurant environment Strong foundation in classic techniques and ingredient-driven cooking Demonstrated ability to lead, develop, and retain kitchen teams Solid understanding of food cost control, inventory management, and kitchen operations Calm, confident leadership style with high standards and strong follow-through Culinary degree or equivalent experience preferred Food safety and sanitation certification preferred Physical Requirements Ability to work evenings, weekends, and holidays Ability to move throughout the kitchen and stand for extended periods Ability to lift and carry kitchen equipment and supplies Strong attention to detail and execution under pressure Benefits Medical, dental, and vision insurance Flexible spending accounts 401(k) with company match Paid time off Excellent dining benefits CRG offers competitive compensation and long-term growth opportunities within a respected, values-driven restaurant group. If you're a culinary leader who believes great food is built on discipline, hospitality, and pride in craft, we'd love to start the conversation. At Cunningham Restaurant Group, we are committed to diversity, equity, and inclusion. We believe great teams are built through respect, fairness, and opportunity, and we welcome candidates from all backgrounds.

Since 1997, Cunningham Restaurant Group (CRG) has been creating thoughtful, memorable dining experiences rooted in hospitality, craft, and connection. What began in Brownsburg, Indiana has grown into a dynamic, multi-concept restaurant group across the Midwest, driven by consistent growth, community impact, and a deep respect for the people behind the work. As we continue to grow, we're building relationships with culinary leaders who believe great food starts with intention, discipline, and care. Job Overview As an Executive Chef , you will lead the culinary direction and day-to-day kitchen operations of one of our Indianapolis flagship concepts. This role is ideal for a chef who values simplicity done exceptionally well, believes in teaching and developing others, and understands that consistency, quality, and leadership matter just as much as creativity. You will oversee menu execution, kitchen culture, and operational excellence while partnering closely with operations and service leaders. Key ResponsibilitiesCulinary Leadership Lead a clear, focused culinary vision rooted in quality ingredients, disciplined technique, and thoughtful execution Develop and refine menus that are seasonally driven, balanced, and intentional Ensure food tells a story through flavor, restraint, and consistency rather than excess Kitchen Leadership & Team Development Recruit, train, and develop a strong culinary team with high standards and pride in their work Establish a calm, organized, and accountable kitchen culture Set clear expectations and provide consistent coaching, feedback, and mentorship Partner with front-of-house leadership to ensure menu knowledge and cohesive guest experience Quality & Execution Maintain exceptional standards for food quality, preparation, and presentation Ensure consistency across every plate, every shift Oversee prep, line execution, portioning, and plating with precision Kitchen Operations Manage inventory, ordering, food cost, and waste with a disciplined approach Ensure all health, safety, and sanitation standards are met or exceeded Maintain an organized, efficient, and well-run kitchen environment Innovation & Continuous Improvement Bring fresh ideas while respecting the integrity of the concept Collaborate with culinary leadership on seasonal features and menu evolution Stay informed on ingredients, techniques, and industry trends without chasing fads Financial & Business Partnership Partner with operations leadership to meet food cost and budget expectations Understand how culinary decisions impact the business and guest experience Balance creativity with profitability and operational reality Qualifications Proven experience as an Executive Chef or senior culinary leader in a high-quality restaurant environment Strong foundation in classic techniques and ingredient-driven cooking Demonstrated ability to lead, develop, and retain kitchen teams Solid understanding of food cost control, inventory management, and kitchen operations Calm, confident leadership style with high standards and strong follow-through Culinary degree or equivalent experience preferred Food safety and sanitation certification preferred Physical Requirements Ability to work evenings, weekends, and holidays Ability to move throughout the kitchen and stand for extended periods Ability to lift and carry kitchen equipment and supplies Strong attention to detail and execution under pressure Benefits Medical, dental, and vision insurance Flexible spending accounts 401(k) with company match Paid time off Excellent dining benefits CRG offers competitive compensation and long-term growth opportunities within a respected, values-driven restaurant group. If you're a culinary leader who believes great food is built on discipline, hospitality, and pride in craft, we'd love to start the conversation. At Cunningham Restaurant Group, we are committed to diversity, equity, and inclusion. We believe great teams are built through respect, fairness, and opportunity, and we welcome candidates from all backgrounds.

AWARD WINNING UPSCALE CASUAL GROWTH CONCEPT A PEOPLE FIRST CULTURE WITH QUALITY OF LIFE SEEKING RESTAURANT MANAGERS ALL LEVELS! General Manager/MP Agm Exec Chef Sous Chef Foh Manager-Bar Manager • Totally scratch kitchen, extensive wine list. • 40.00 per person check average. • Excellent salary and bonus plan. • Great benefits and quality of life! • Health Insurance, Dental Insurance • Paid Time Off, 401(K) The companies we represent require a "minimum of two years Restaurant Manager, Restaurant Management Experience and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fee for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: up to 175k +Bonus+Car+ 401k GM/MP: up to 120k + 2 Bonus programs + 401k KM/Chef: up to 80k + bonus + 401k Sous Chef: up to 65k + bonus + 401k Foh Manager: up to 65k + bonus + 401k Bar Manager: up to 55k +bonus + 401k AGM: up to 75k + bonus +401k

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking Campus Executive Chef at IU - Indianapolis. You will be the lead culinarian within our dining programs and catering. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails managing budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards. Complete and implement daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and monitor actual financial results. Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications A.S. degree or equivalent experience. Five or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of shaping exceptional dining experiences. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1499138 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job Description Since 1997, Cunningham Restaurant Group (CRG) has been creating thoughtful, memorable dining experiences rooted in hospitality, craft, and connection. What began in Brownsburg, Indiana has grown into a dynamic, multi-concept restaurant group across the Midwest, driven by consistent growth, community impact, and a deep respect for the people behind the work. As we continue to grow, we're building relationships with culinary leaders who believe great food starts with intention, discipline, and care. Job Overview As an Executive Chef, you will lead the culinary direction and day-to-day kitchen operations of one of our Indianapolis flagship concepts. This role is ideal for a chef who values simplicity done exceptionally well, believes in teaching and developing others, and understands that consistency, quality, and leadership matter just as much as creativity. You will oversee menu execution, kitchen culture, and operational excellence while partnering closely with operations and service leaders. Key ResponsibilitiesCulinary Leadership Lead a clear, focused culinary vision rooted in quality ingredients, disciplined technique, and thoughtful execution Develop and refine menus that are seasonally driven, balanced, and intentional Ensure food tells a story through flavor, restraint, and consistency rather than excess Kitchen Leadership & Team Development Recruit, train, and develop a strong culinary team with high standards and pride in their work Establish a calm, organized, and accountable kitchen culture Set clear expectations and provide consistent coaching, feedback, and mentorship Partner with front-of-house leadership to ensure menu knowledge and cohesive guest experience Quality & Execution Maintain exceptional standards for food quality, preparation, and presentation Ensure consistency across every plate, every shift Oversee prep, line execution, portioning, and plating with precision Kitchen Operations Manage inventory, ordering, food cost, and waste with a disciplined approach Ensure all health, safety, and sanitation standards are met or exceeded Maintain an organized, efficient, and well-run kitchen environment Innovation & Continuous Improvement Bring fresh ideas while respecting the integrity of the concept Collaborate with culinary leadership on seasonal features and menu evolution Stay informed on ingredients, techniques, and industry trends without chasing fads Financial & Business Partnership Partner with operations leadership to meet food cost and budget expectations Understand how culinary decisions impact the business and guest experience Balance creativity with profitability and operational reality Qualifications Proven experience as an Executive Chef or senior culinary leader in a high-quality restaurant environment Strong foundation in classic techniques and ingredient-driven cooking Demonstrated ability to lead, develop, and retain kitchen teams Solid understanding of food cost control, inventory management, and kitchen operations Calm, confident leadership style with high standards and strong follow-through Culinary degree or equivalent experience preferred Food safety and sanitation certification preferred Physical Requirements Ability to work evenings, weekends, and holidays Ability to move throughout the kitchen and stand for extended periods Ability to lift and carry kitchen equipment and supplies Strong attention to detail and execution under pressure Benefits Medical, dental, and vision insurance Flexible spending accounts 401(k) with company match Paid time off Excellent dining benefits CRG offers competitive compensation and long-term growth opportunities within a respected, values-driven restaurant group. If you're a culinary leader who believes great food is built on discipline, hospitality, and pride in craft, we'd love to start the conversation. At Cunningham Restaurant Group, we are committed to diversity, equity, and inclusion. We believe great teams are built through respect, fairness, and opportunity, and we welcome candidates from all backgrounds.

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

Job Description We are seeking a skilled Lead Banquet Chef to join our team. The Lead Banquet Chef will oversee the preparation and execution of banquet menus, manage a team of kitchen staff, and ensure high-quality, delicious dishes are delivered for events. Qualifications: - Proven experience as a Banquet Chef or similar role - Extensive knowledge of culinary techniques and practices - Strong leadership and communication skills - Ability to work efficiently in a fast-paced environment - Certification from a culinary school is a plus Responsibilities: - Plan and coordinate banquet menus in consultation with clients and management - Supervise and train kitchen staff on proper cooking techniques and safety procedures - Monitor food supplies and place orders as needed - Ensure that all dishes are prepared according to quality standards and on time - Maintain a clean and organized kitchen area - Collaborate with the event planning team to meet clients' expectations - Adhere to health and safety regulations at all times

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Indianapolis, IN As a Restaurant Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $45K - $55K Salary Great potential for growth Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Culinary Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today to Brian@HeadHunterBrian.com

Job Description About Company: Rootstock Hospitality Group is a restaurant ownership and management company founded in 2017 by Indiana natives Andrew Vudis and Ryan Craig. Both Andrew and Ryan bring over 25 years of extensive experience in restaurant ownership, management, and operations. The name "Rootstock" was chosen to reflect the foundation and growth inherent in their approach. Just as rootstock is the underground part of a plant from which new growth emerges, our company fosters growth by working closely with all our restaurants, sharing people and ideas that lead to new development for our teams and company. Our team is the heart of Rootstock Hospitality Group. We are deeply committed to our employees, guests, and vendors. We believe that by supporting and investing in our team, we create a positive and dynamic work environment that benefits everyone involved. Our dedication extends beyond our restaurants to the communities we serve, ensuring a genuine approach to hospitality that respects every relationship and interaction. About the Role: As a Chef, you will be the creative and operational leader of the kitchen, responsible for delivering exceptional culinary experiences that meet the highest standards of quality and presentation. You will oversee all aspects of food preparation, ensuring that every dish served reflects the restaurant's commitment to excellence and innovation. This role requires you to develop and refine menus that balance creativity, seasonality, and customer preferences while maintaining cost efficiency. You will lead and mentor kitchen staff, fostering a collaborative and efficient work environment that prioritizes food safety and hygiene. Ultimately, your work will directly impact customer satisfaction and the establishment's reputation for fine dining within the competitive United States market. Minimum Qualifications: Proven experience as a Head Chef, Executive Chef, or similar role in a professional kitchen. Strong knowledge of food preparation techniques and culinary trends, particularly in fine dining. Demonstrated ability to develop menus and manage food service operations effectively. Comprehensive understanding of food safety regulations and best practices. Excellent leadership and communication skills to manage kitchen staff and collaborate with front-of-house teams. Preferred Qualifications: A minimum of 5 years of kitchen management experience in high-end restaurants. Proficiency in menu development software and inventory management systems. Additional certifications in food safety or kitchen management. Experience in catering or large-scale food service operations. Responsibilities: Plan, develop, and execute innovative menus that align with the restaurant's culinary vision and customer expectations. Supervise and coordinate all kitchen activities, including food preparation, cooking, and plating, to ensure consistency and quality. Manage inventory, order supplies, and control food costs to maximize profitability without compromising quality. Train, mentor, and evaluate kitchen staff to maintain high performance and adherence to food safety standards. Ensure compliance with all health and safety regulations, maintaining a clean and safe kitchen environment at all times. Skills: The required skills such as food preparation, menu planning, and food safety are integral to daily kitchen operations, ensuring that every dish meets quality and safety standards. Leadership skills are essential for managing and motivating the kitchen team, fostering a productive and positive work environment. Expertise in menu development allows the chef to innovate and adapt offerings to customer preferences and seasonal availability. Knowledge of food service operations supports efficient inventory management and cost control, which are critical for profitability. Preferred skills like culinary certifications and experience in fine dining enhance the chef's ability to deliver exceptional culinary experiences and maintain high standards. Benefits: 401k Health Dental Vision Paid time off Meal discounts at all Rootstock restaurants Local, experienced support staff Referral Program Access to company tickets

Job DescriptionDescription: We are seeking an experienced, creative, and passionate Chef to join our team at Sycamore Reserve Senior Living. The Chef will be responsible for creating delicious and nutritious meals for our residents, taking into account dietary restrictions and preferences. You'll be managing the kitchen staff, ordering supplies, and maintaining cleanliness and organization in the kitchen. Responsibilities Plan and prepare nutritious and flavorful meals for residents on a daily basis Develop menus that cater to the dietary restrictions and preferences of our residents Manage kitchen staff, including hiring, training, and scheduling Order supplies and manage inventory to ensure that the kitchen is well-stocked Ensure that the kitchen adheres to all health and safety regulations Maintain cleanliness and organization in the kitchen at all times Collaborate with the activities director to plan special events and themed meals Able to work flexible schedule, weekends required. Requirements: Proven experience as a Chef, preferably in a senior living or similar setting Strong knowledge of nutrition and dietary restrictions Excellent communication and leadership skills Ability to work well under pressure and manage multiple tasks simultaneously Attention to detail and a focus on quality ServSafe certification is a plus

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary As a Sous Chef, you are responsible for supporting the daily operations of the kitchen. You will oversee and assist the line cooks and kitchen staff, ensuring consistent quality in food preparation, presentation, and kitchen cleanliness. Your responsibilities will include managing day-to-day food production, maintaining high standards, and contributing to menu development, while also adhering to all health and safety regulations. This position requires flexibility, teamwork, and a commitment to delivering an exceptional dining experience for our Members and Guests. Reporting Structure * Reports to the Executive Chef or Executive Sous Chef Day to Day * Ensure proper preparation, presentation, and excellence of all food products, adhering to portion sizes and Invited standards. * Oversee the preparation and service of all activities related to ala carte dining, employee meals, and private dining rooms. * Expedite meal periods, ensuring proper quality, portioning, and presentation of all dishes. * Assist in menu development for ala carte and banquet menus, as well as special requests from Members or the Executive Chef. * Hire, train, supervise, and, when necessary, performance-manage kitchen staff to enhance overall team knowledge, spirit, and adherence to the 3-steps of service. * Prepare work schedules for the kitchen team and monitor payroll costs and ADP reports as required. * Attend Food & Beverage meetings, banquet BEO meetings, and line-ups to stay informed and contribute to team success. * Determine budgetary requirements and control expenses related to food supplies, kitchen equipment, and materials. * Analyze food and labor production report, including menu engineering, to supervise and control costs. * Oversee the procurement, receiving, and rotation of food supplies and kitchen goods. Manage inventories and participate in inventory counts. * Adhere to all cleaning schedules and duties established by the Executive Chef. * Ensure cleanliness and sanitation of individual work areas and kitchen, including equipment, counters, tools, and waste areas. * Maintain compliance with all health, safety, and sanitation regulations. * Interact professionally with members and guests, accommodating changes and last-minute requests as needed. * Support fellow employees and contribute to a positive team environment. Be proactive in assisting members and guests ensuring delivery of the 3-steps of service. * Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery. * Complete additional duties as assigned by management. Additional Duties * Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management. * Follow all company, club, and department policies, procedures, and instructions. * Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff. * Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same. * Take the initiative in personal and professional growth and maintain any required certifications relevant to your role. * Address and resolve challenges using available resources, working with regional and corporate teams to support club operations. * Attend daily briefings and actively engage in required activities to stay informed and contribute to the team's success. * Wear a clean, neat uniform that meets club standards. About You Preferred * A high school diploma or equivalent. * A minimum of 2 years of experience as a Sous Chef or in a similar culinary role. * Valid Health and Sanitation certification., ServeSafe. * Strong communication skills with the ability to follow instructions effectively. Physical Requirements * Must be able to stand, walk, and perform physical activities for extended periods. * Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases. * Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required. * Able to lift, carry, push, and pull up to 100 lbs. occasionally. * Effective communication skills, including talking and hearing, with sufficient visual acuity. Primary Tools/Equipment * Equipment (30 - 50 lbs.) * Chaffers (30 - 50 lbs.) * Boxes (30 - 50 lbs.) * Carts (10 - 50 lbs.) * Kitchen knives (1-5 lbs.) * Pots, pans, and other food storage containers (5 - 50 lbs.) Work Schedule * Attendance Requirements for this position as outlined on the weekly schedule. * Additional hours are required to meet deadlines of the position, including weekends and/or holidays. What We Offer We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-JK1 At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-JK1

Since 1997, Cunningham Restaurant Group (CRG) has been creating thoughtful, memorable dining experiences rooted in hospitality, craft, and connection. What began in Brownsburg, Indiana has grown into a dynamic, multi-concept restaurant group across the Midwest, driven by consistent growth, community impact, and a deep respect for the people behind the work. As we continue to grow, we're building relationships with culinary leaders who believe great food starts with intention, discipline, and care. Job Overview As an Executive Chef, you will lead the culinary direction and day-to-day kitchen operations of one of our Indianapolis flagship concepts. This role is ideal for a chef who values simplicity done exceptionally well, believes in teaching and developing others, and understands that consistency, quality, and leadership matter just as much as creativity. You will oversee menu execution, kitchen culture, and operational excellence while partnering closely with operations and service leaders. Key ResponsibilitiesCulinary Leadership Lead a clear, focused culinary vision rooted in quality ingredients, disciplined technique, and thoughtful execution Develop and refine menus that are seasonally driven, balanced, and intentional Ensure food tells a story through flavor, restraint, and consistency rather than excess Kitchen Leadership & Team Development Recruit, train, and develop a strong culinary team with high standards and pride in their work Establish a calm, organized, and accountable kitchen culture Set clear expectations and provide consistent coaching, feedback, and mentorship Partner with front-of-house leadership to ensure menu knowledge and cohesive guest experience Quality & Execution Maintain exceptional standards for food quality, preparation, and presentation Ensure consistency across every plate, every shift Oversee prep, line execution, portioning, and plating with precision Kitchen Operations Manage inventory, ordering, food cost, and waste with a disciplined approach Ensure all health, safety, and sanitation standards are met or exceeded Maintain an organized, efficient, and well-run kitchen environment Innovation & Continuous Improvement Bring fresh ideas while respecting the integrity of the concept Collaborate with culinary leadership on seasonal features and menu evolution Stay informed on ingredients, techniques, and industry trends without chasing fads Financial & Business Partnership Partner with operations leadership to meet food cost and budget expectations Understand how culinary decisions impact the business and guest experience Balance creativity with profitability and operational reality Qualifications Proven experience as an Executive Chef or senior culinary leader in a high-quality restaurant environment Strong foundation in classic techniques and ingredient-driven cooking Demonstrated ability to lead, develop, and retain kitchen teams Solid understanding of food cost control, inventory management, and kitchen operations Calm, confident leadership style with high standards and strong follow-through Culinary degree or equivalent experience preferred Food safety and sanitation certification preferred Physical Requirements Ability to work evenings, weekends, and holidays Ability to move throughout the kitchen and stand for extended periods Ability to lift and carry kitchen equipment and supplies Strong attention to detail and execution under pressure Benefits Medical, dental, and vision insurance Flexible spending accounts 401(k) with company match Paid time off Excellent dining benefits CRG offers competitive compensation and long-term growth opportunities within a respected, values-driven restaurant group. If you're a culinary leader who believes great food is built on discipline, hospitality, and pride in craft, we'd love to start the conversation. At Cunningham Restaurant Group, we are committed to diversity, equity, and inclusion. We believe great teams are built through respect, fairness, and opportunity, and we welcome candidates from all backgrounds.

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 an Assistant Kitchen Manager, you are a key figure in our culinary team, assisting the Kitchen Manager in ensuring the smooth and successful operation of the kitchen. You will be responsible for maintaining quality, consistency, and precision in food preparation, as well as fostering a collaborative and efficient kitchen environment. Key Responsibilities: Culinary Leadership: Collaborate with the Executive Chef to develop and refine the restaurant's menu, including creating and implementing innovative dishes. Execute recipes to the highest standards, ensuring consistency and presentation. Team Management: Lead, train, and supervise the kitchen staff, providing guidance and mentorship to encourage their professional growth. Assist in scheduling, performance evaluations, and setting clear expectations for the kitchen team. Quality Assurance: Uphold the highest standards of food quality and presentation, ensuring that each dish meets the established specifications. Participate in quality control and tastings to maintain consistency and excellence. Kitchen Operations: Ensure efficient kitchen operations, including inventory management, food costing, and minimizing waste. Oversee food preparation, plating, and ensure adherence to safety and sanitation standards. Assist in Financial Management: Work with the Kitchen Manager to manage food costs, purchasing, and budgeting. Assist in inventory control to maximize profitability while maintaining high-quality standards. Qualifications: Proven experience as an AKM or similar role in a traditional restaurant establishment. Culinary degree or equivalent training is preferred. Strong culinary skills, knowledge of ingredients, and cooking techniques. Leadership and team-building abilities. Excellent organizational and time management skills. Food safety and sanitation certification 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 This position is classified as non-exempt under applicable wage and hour laws and is eligible for overtime compensation in accordance with applicable regulations. 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! 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.