Sous Chef-Kansas City

About the Role

The Sous Chef works closely with the Chef de Cuisine to implement the vision and goals laid out by the culinary leadership team. This vital role leads a high-volume kitchen in a fast-paced environment, requiring a hands-on leader capable of maintaining Big Grove’s hospitality standards while effectively leading the team to success.

Big Grove only hires and retains people who exhibit our core values:

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

You will be given a culture deck explaining these core values to help determine if you align with our company and are excited to begin a career here.

Responsibilities

• Create raving fans of Big Grove through culinary experience.
• Assist in menu planning, development, and costing; determine menu prices by considering ingredient costs, labor expenses, and desired profit margins.
• Keep up on culinary trends and continually innovate and improve menu offerings; analyze menu performance and make adjustments as necessary.
• Maintain inventory controls: order appropriate inventory levels, monitor costs, reduce waste, and keep accurate inventory records.
• Work with the leadership team to hit location goals and metrics.
• Enforce strict adherence to food safety regulations and sanitation standards; ensure proper storage, handling, and cooking of food, as well as cleanliness of kitchen equipment and facilities.
• Create an environment for growth for yourself and those around you; conduct performance tools with staff (e.g., 5x5s, Culture Builders, PIPs, Write Ups).
• Provide staff training and development: guide team members on cooking techniques, food preparation, and presentation.
• Create Back of House schedule that achieves labor cost goals.
• Ensure pre- and post-shift tasks are completed daily to open and close the restaurant in top condition.
• Supervise Back of House staff.

Requirements

• Team-focused approach: ability to train, mentor, and motivate your team, fostering a culture of accountability.
• Positive attitude: maintains a clear and positive demeanor, setting the tone for the team.
• Conflict resolution: capable of handling high-pressure situations and resolving disputes professionally and quickly.
• Safety-minded: ensures the kitchen meets or exceeds all health code regulations; maintains a pristine kitchen and safe equipment handling.
• Advanced culinary skills: assists in menu development meeting Big Grove’s standards.
• Detailed, organized, and thorough: assists with scheduling and prioritizing kitchen staffing needs with labor cost and business needs in mind.
• High-performing team member: ability to view the business holistically, communicate with all people, collaborate across departments, and solve organizational problems.
• Contributes to and exemplifies Big Grove’s values, vision, standards, and culture.

Qualifications

• Culinary Leadership: Minimum 1 year experience in a supervisory or leadership role in a full-service kitchen.
• Menu Development: Proven ability to create innovative menus that align with a brewery or taproom’s brand, showcasing expertise in beer and food pairings.
• High-Volume Operations: Experience managing high-volume kitchens, ensuring consistency and quality during peak service times.
• Team Management: Demonstrated success in recruiting, training, and mentoring kitchen staff, fostering a positive and collaborative work environment.
• Cost and Inventory Control: Strong understanding of food costing, inventory management, and maintaining budgetary targets.
• Culinary Expertise: Mastery of diverse cooking techniques, seasonal menu planning, and working with locally sourced ingredients.
• 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.
• Adaptability: Experience thriving in a fast-paced, dynamic environment with the ability to pivot quickly when needed.

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.

Schedule

This is a full-time position with hours and days varying from week to week. Schedules will be posted two weeks in advance. The business is open 7 days a week during many day parts, with evening and weekend shifts required. A minimum of 40+ hours per week is expected, with potential for more during certain events or times of the year.