Chef de Cuisine-Kansas

Overview

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 amazing experiences. 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

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.
• 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.
• 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.
• Supervisory Responsibility
• Yes. Supervises all Back of The House staff. Works closely with Front of the House Leadership to ensure Big Grove is operative the best way possible.
• Fast-Paced & High-Pressure:
  Constant movement, rapid decision-making, and quick execution of tasks to meet customer demand, especially during peak hours.
• Hot & Physically Demanding:
  Exposure to high temperatures from ovens, grills, and fryers, along with long hours on foot, lifting heavy pots, and performing repetitive motions.
• Team-Oriented & Highly…