Chef de Cuisine-Kansas City

Big Grove Brewery•Iowa City, IA

About The Position

To lead the culinary team at our vibrant brewery taproom, crafting exceptional food experiences that complement our award-winning craft beers. The Chef de Cuisine will innovate menus that celebrate local ingredients, drive customer satisfaction, and elevate our taproom as a destination for amazing experiences. This role combines culinary excellence, operational leadership, and a passion for fostering a dynamic and collaborative kitchen environment.

Requirements

Team Focused Approach: Lead by example, fostering a culture of accountability, respect and continuous learning.
Financial Literacy: Proven ability to manage P&L, COGS, control food costs and minimize waste without compromising quality.
Labor Optimization: Competence in scheduling that balances coverage during peak service hours and the slower off season periods.
Safety Compliance: Expert knowledge of local health codes, HACCP logs and sanitation standards.
Culinary Innovation: Demonstrates a passion for cuisine with ability to design dishes that are innovative offering a cohesive guest experience that also meets Big Grove hospitality standards.
Coaching & Development: The ability to train your team on recipe development, technique and safety and retain staff.
Be a high performing Big Grove team member with ability to look at business as a whole, communicate with all people, collaborate with all departments, work to solve organizational problems, and accomplish goals. Contribute to and exemplify Big Grove values, vision, standards, and culture.
Prolonged Standing and Movement: Ability to stand and move around the kitchen for extended periods, often exceeding 8 hours per shift.
Lifting and Carrying: Frequently lift, move, or carry heavy objects such as pots, pans, food supplies, and kitchen equipment, typically weighing up to 50 pounds.
Manual Dexterity: Skilled use of hands for cutting, chopping, plating, and other fine motor tasks essential in food preparation.
Heat and Cold Exposure: Tolerance to working in hot, humid environments near ovens, stoves, and grills, as well as cold environments like walk-in refrigerators and freezers.
Quick Reflexes and Agility: Ability to navigate quickly in a fast-paced environment, avoiding spills, sharp objects, and other hazards.
Extended Focus and Stamina: Maintain concentration and energy throughout long shifts, including evenings, weekends, and holidays.
Communication Clarity: Clear verbal communication with team members, often in a noisy and bustling kitchen.
Flexibility and Physical Stamina: Adapt to repetitive motions, bending, reaching, and twisting as required by kitchen operations.
This is a full-time position and hours of work/ days may vary from week to week.
Schedules will be posted the week prior to allow time for employees to be informed of work requirements. The business is open 7 days a week during many day parts.
Evening and weekends are a key requirement.
Minimum of 40-45 hours per week, although the job may require more during certain events/times of the year.

Nice To Haves

Culinary Leadership: 5+ years of experience in a leadership role within a professional kitchen.
Menu Development: Proven ability to create innovative menus that align with a brewery or taproom’s brand, showcasing expertise in beer and food pairings.
High-Volume Operations: Experience managing high-volume kitchens, ensuring consistency and quality during peak service times.
Team Management: Demonstrated success in recruiting, training, and mentoring kitchen staff, fostering a positive and collaborative work environment.
Cost and Inventory Control: Strong understanding of food costing, inventory management, and maintaining budgetary targets.
Culinary Expertise: Mastery of diverse cooking techniques, seasonal menu planning, and working with locally sourced ingredients.
Health and Safety Compliance: In-depth knowledge of food safety regulations, sanitation standards, and kitchen safety protocols.
Adaptability: Experience thriving in a fast-paced, dynamic environment, with the ability to pivot quickly when needed.
Culinary Education: Formal culinary training or certification preferred, though equivalent professional experience will be considered.

Responsibilities

Create raving fans of Big Grove through their culinary experience
Menu planning and development: Keep up on culinary trends and continually innovate and improve the menu offerings.
Menu Costing and Pricing: Work with the Store Director to determine menu prices by considering factors such as ingredient costs, labor expenses, and desired profit margins. Continuously analyze menu performance and make adjustments as necessary.
Inventory controls: Order appropriate inventory levels, monitor costs of products, reduce waste, keep accurate inventory records. Must be able to hit COGS goals.
Work as a leadership team to hit location goals and metrics; accountable for the financial performance of the Back of House.
Food Safety and Sanitation: enforce strict adherence to food safety regulations and sanitation standards. Ensure proper storage, handling, and cooking of food, as well as cleanliness and maintenance of kitchen equipment and facilities.
LMA. Create an environment for growth for yourself and those around you; responsible for developing the Back of House leadership and frontline team.
Staff Training and Development: Provide guidance on cooking techniques, food preparation, and presentation. Conduct training and promote a culture of continuous learning and improvement.
Accountable for Back of House scheduling that achieves labor cost goals
On a daily basis- Ensure pre and post shift tasks are being completed by all to open and close restaurant in tip top condition
Effectively manage the BOH team for the entirety of the employee cycle. Use performance tools tied to values with staff: Quarterly Conversations, Culture Builders, Annual Pay Reviews, PIPs, Write Ups, etc.