Chef de Cuisine

Summary/Objective

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.

• Set the Tone
• Thirst for Improvement
• We Care
• Passion Driven

Big Grove only hires and retains people who exhibit our core values. You will be given a culture deck explaining these core values.

• Create raving fans of Big Grove through culinary experience driven by demand, creativity and quality.
• Menu planning and development. Keep up on culinary trends and continually innovate and improve the menu offerings.
• 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.
• Inventory controls:
  Order appropriate inventory levels, monitor costs of products, reduce waste, keep accurate inventory records.
• 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 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.
• Team focused approach.
• Safety minded.
• Advanced culinary skills.
• High competency in kitchen math.
• 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 Big Grove values, vision, standards, and culture.
• Supervisory Responsibility:
  Yes. Supervises all Back of the House staff. Works closely with Front of the House Leadership to ensure Big Grove operates the best way possible.

• 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…