Sous Chef-Des Moines

Big Grove Brewery•Des Moines, IA

About The Position

The Sous Chef position works closely with the Chef de Cuisine to implement the vision and goals laid out by the culinary leadership team. The Sous Chef position is vital in leading a high-volume kitchen in a fast paced environment. The role requires a hands-on leader capable of maintaining Big Grove’s hospitality standards while effectively leading your team to success.

Requirements

Team focused approach: Ability to train, mentor and motivate your team, fostering a culture of accountability.
Positive attitude: Maintains a clear and positive demeanor setting the tone for the rest of the team.
Conflict Resolution: Capable to handle high-pressure situations and resolve disputes among staff professionally and quickly to maintain kitchen morale
Safety mind: Ensure kitchen meets or exceeds all health code regulations. Maintain a pristine kitchen and ensure all equipment is handled safely
Advanced culinary skills: Assist the CDC and Culinary team in menu development meeting the standards set forth by Big Grove.
Detailed, Organized and Thorough: Assist with scheduling, prioritizing kitchen staffing needs with labor cost and business needs
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 BGB values, vision, standards, and culture.

Nice To Haves

Culinary Leadership: Minimum 1 year experience in a supervisory or leadership role in a full service 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. ServSafe certification or ability to obtain one within 30 days of hire
Adaptability: Experience thriving in a fast-paced, dynamic environment, with the ability to pivot quickly when needed.

Responsibilities

Create raving fans of Big Grove through culinary experience.
Assist in menu planning and development. Keep up on culinary trends and continually innovate and improve the menu offerings.
Assist in menu costing and pricing: Determine menu prices by considering factors such as ingredient costs, labor expenses, and desired profit margins. Analyze menu performance and make adjustments as necessary.
Inventory controls: Order appropriate inventory levels, monitor costs of products, reduce waste, keep accurate inventory records.
Work with the leadership team to hit location goals and metrics.
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.
Effectively conduct performance tools with staff: 5x5s, Culture Builders, PIPs, Write Ups, etc.
Staff Training and Development: Provide guidance on cooking techniques, food preparation, and presentation.
Create Back of House schedule 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