Chef de Cuisine-Iowa City

Job Responsibilities

• Create raving fans of Big Grove through culinary experience through 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
• 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.

Competencies

• Team focused approach
• Positive attitude
• 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

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, 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