Sous Chef - Cedar Rapids bei Big Grove Brewery

JOB DESCRIPTION

Summary/Objective 

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 accountable for providing leadership and daily management of the culinary team, that roles and responsibilities are being executed at a high level and that guests are receiving the best culinary experience Big Grove has to offer.  

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. 

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. Assist in menu planning and development. Keep up on culinary trends and continually innovate and improve the menu offerings.

3. 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.

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

5. Work with the leadership team to hit location goals and metrics.

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

8. Effectively conduct performance tools with staff: 5x5s, Culture Builders, PIPs, Write Ups, etc. 

9. Staff Training and Development: Provide guidance on cooking techniques, food preparation, and presentation. 

10. Create Back of House schedule that achieves labor cost goals

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

Competencies

1. Team focused approach

2. Positive attitude

3. Problem Solver

4. Safety minded

5. Advanced culinary skills

6. High competency in kitchen math

7. Detailed, Organized and Thorough

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.

Supervisory Responsibility

Yes. Supervises the Back of The House staff.  

Work Environment

This position operates in a hospitality environment. This role routinely uses cleaning supplies, high heat kitchen equipment, and point of sale terminal systems. 

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

This position is very active and requires standing, walking, bending, kneeling, stooping, and crouching all day. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 40 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. 

Position Type and Expected Hours of Work

This is a full-time position and hours of work/ days may vary from week to week.  Schedules will be posted two weeks prior to allow time for employee’s 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 45-50 hours per week, although the job may require more during certain events/times of the year.

Travel

No travel is expected for this position.

Preferred Education and Experience

1. High school diploma or equivalent.

2. Experience working on a full service line is required

3. Experience in a leadership position is desired

4. Strong working knowledge of current culinary techniques and sanitation standards

5. ServSafe certification

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.