Cook - The Lawrence, Lafayette

Job Description

Job 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 forty restaurants…eighteen concepts… and sustainable, consistent growth.

Job Overview: Our BOH focus is on fresh, locally sourced ingredients in full scratch kitchens. As a Cook, you are responsible for preparing and cooking a wide variety of dishes to ensure the quality and taste of our menu items. Your culinary skills, attention to detail, and commitment to food safety play a pivotal role in delivering an exceptional dining experience to our guests. This role is required to have an expert on the Sauté. station with an eye for fine dining.

Key Responsibilities:

1. Food Preparation:

• Prepare and portion ingredients according to the restaurant's recipes and standards.

• Ensure the freshness and quality of all food products.

• Follow food safety guidelines and hygiene standards throughout the food preparation process.

2. Cooking:

• Cook and plate dishes accurately and efficiently while maintaining the highest quality and presentation standards.

• Monitor cooking times, temperatures, and ingredient portions.

• Adjust seasoning and flavors as necessary to meet customer preferences.

3. Menu Knowledge:

• Have a deep understanding of the restaurant's menu offerings and be able to explain dishes to customers.

• Stay updated on menu changes and special promotions.

4. Kitchen Organization:

• Maintain a clean and organized kitchen workspace.

• Properly label and store prepared food items and ingredients.

• Assist with inventory management and food ordering as needed.

5. Collaboration:

• Work collaboratively with other kitchen staff, including chefs, sous chefs, and kitchen assistants.

• Communicate effectively to ensure smooth and efficient kitchen operations.

6. Health and Safety:

• Follow all health and safety guidelines and food handling procedures.

• Monitor food storage temperatures and report any issues promptly.

• Report equipment malfunctions and maintenance needs to the appropriate personnel.

Qualifications:

• Minimum 5 years of sauté experience required.

• Proven experience as a cook or line cook in a restaurant setting is preferred.

• Knowledge of culinary techniques, cooking methods, and food safety practices.

• Ability to work in a fast-paced kitchen environment.

• Strong attention to detail and a commitment to delivering high-quality food.

• Flexibility to work evenings, weekends, and holidays.

Physical Requirements:

• Ability to stand for extended periods and perform physically demanding tasks, including lifting and carrying heavy pots and pans.

• Tolerance for exposure to heat, steam, and kitchen equipment.

This position is classified as  non-exempt under applicable wage and hour laws and is eligible for overtime compensation in accordance with applicable regulations.

We offer competitive compensation, opportunities for professional development, and a dynamic kitchen environment. If you are a passionate and skilled cook who takes pride in creating delicious and visually appealing dishes, we encourage you to apply. Join our team and be an integral part of delivering culinary excellence to our guests!

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.