Chef de Cuisine-Cedar Rapids

Summary/Objective 

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 outstanding beer and food pairings. This role combines culinary excellence, operational leadership, and a passion for fostering a dynamic and collaborative kitchen environment.

Core Values

Big Grove only hires and retains people who exhibit our core values. Our Core Values are:

1. Set the Tone

2. Thirst for Improvement

3. We Care

4. Practice Candor

5. Passion Driven

You will be given a culture deck explaining these core values. The goal of our culture deck is to show you who we are as a company, and then you can decide if you personally align with us and are excited to begin a career here. 

Job Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Create raving fans of Big Grove through culinary experience through demand, creativity and quality

2. Menu planning and development. Keep up on culinary trends and continually innovate and improve the menu offerings.

3. Menu Costing and Pricing: Work with the Culinary Director, Executive Chef, and Store Director to determine menu prices by considering factors such as ingredient costs, labor expenses, and desired profit margins. Analyze menu performance and make adjustments as necessary.

4. Inventory controls: Order appropriate inventory levels, monitor costs of products, reduce waste, keep accurate inventory records. 

5. Work as a leadership team to hit location goals and metrics; accountable for the financial performance of the Back of House.

6. 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.

7. LMA. Create an environment for growth for yourself and those around you; responsible for developing the Back of House leadership team.

8. Staff Training and Development: Provide guidance on cooking techniques, food preparation, and presentation. Conduct training and promote a culture of continuous learning and improvement.

9. Accountable for Back of House scheduling that achieves labor cost goals

10. On a daily basis- Ensure pre and post shift tasks are being completed by all to open and close restaurant in tip top condition

11. 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. 

Competencies

1. Team focused approach

2. Positive attitude

3. Safety minded

4. Advanced culinary skills

5. High competency in kitchen math

6. Detailed, Organized and Thorough