Sous Chef-Iowa City at Big Grove Brewery

Iowa City, Iowa, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Jul, 26

Salary

0.0

Posted On

25 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary leadership, Menu development, Inventory management, Food safety, Staff training, Team management, Cost control, Kitchen operations, Conflict resolution, Scheduling, Mentoring, Sanitation standards, Performance management, High-volume cooking, Quality control

Industry

Food and Beverage Services

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 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. 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. Roles and 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. 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: Ability to train, mentor and motivate your team, fostering a culture of accountability. 2. Positive attitude: Maintains a clear and positive demeanor setting the tone for the rest of the team. 3. Conflict Resolution: Capable to handle high-pressure situations and resolve disputes among staff professionally and quickly to maintain kitchen morale 4. Safety mind: Ensure kitchen meets or exceeds all health code regulations. Maintain a pristine kitchen and ensure all equipment is handled safely 5. Advanced culinary skills: Assist the CDC and Culinary team in menu development meeting the standards set forth by Big Grove. 6. 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. Supervisory Responsibility Yes. Supervises the Back of The House staff. Work Environment * 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 Coordinated: Requires seamless communication and collaboration with chefs, prep cooks, servers, and dishwashers to ensure smooth service and efficiency. * Strict Time Management: Orders must be prepared and plated quickly while maintaining quality, requiring exceptional multitasking and organization. * Loud & High-Energy Atmosphere: Background noise from kitchen equipment, communication among staff, music, and the hustle of service contribute to a lively and sometimes chaotic setting. * Attention to Detail Under Pressure: Precision in cooking techniques, portion sizes, and presentation is essential, even during high-volume rushes. * Cleanliness & Food Safety Compliance: Constant focus on maintaining hygiene, following food safety regulations, and keeping workstations organized despite the fast-moving environment. * Physically & Mentally Challenging: Requires endurance, focus, and the ability to remain calm under stress while delivering consistent results. Physical Demands * 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, 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. * 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. 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 employees 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 40+ 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. Culinary Leadership: Minimum 1 year experience in a supervisory or leadership role in a full service kitchen 2. Menu Development: Proven ability to create innovative menus that align with a brewery or taproom’s brand, showcasing expertise in beer and food pairings. 3. High-Volume Operations: Experience managing high-volume kitchens, ensuring consistency and quality during peak service times. 4. Team Management: Demonstrated success in recruiting, training, and mentoring kitchen staff, fostering a positive and collaborative work environment. 5. Cost and Inventory Control: Strong understanding of food costing, inventory management, and maintaining budgetary targets. 6. Culinary Expertise: Mastery of diverse cooking techniques, seasonal menu planning, and working with locally sourced ingredients. 7. 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 8. Adaptability: Experience thriving in a fast-paced, dynamic environment, with the ability to pivot quickly when needed. Other Duties 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.

Responsibilities

The Sous Chef assists the Chef de Cuisine in managing daily kitchen operations, including menu development, inventory control, and staff supervision. They are responsible for maintaining high culinary standards, ensuring food safety compliance, and fostering a productive, team-oriented environment.