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 guiding the team to success.

Core Values

Big Grove hires and retains individuals who exhibit the following core values:

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

Candidates will receive a culture deck explaining these values to determine alignment with the company.

Responsibilities

• Create raving fans of Big Grove through culinary experience.
• Assist in menu planning, development, and innovation, staying current with culinary trends.
• Determine menu pricing by analyzing ingredient costs, labor expenses, and desired profit margins; adjust based on performance.
• Maintain inventory controls: order appropriate levels, monitor costs, reduce waste, and keep accurate records.
• Work with the leadership team to achieve location goals and metrics.
• Enforce strict adherence to food safety regulations and sanitation standards, ensuring proper food storage, handling, and kitchen cleanliness.
• Foster an environment for growth through staff training, development, and performance tools (e.g., 5x5s, Culture Builders, PIPs, write-ups).
• Create and manage the Back of House schedule to meet labor cost goals.
• Ensure pre- and post-shift tasks are completed to maintain the restaurant in top condition.
• Supervise Back of House staff, providing guidance on cooking techniques, food preparation, and presentation.
• Contribute to and exemplify Big Grove’s values, vision, standards, and culture.

Skills and Competencies

• Team-Focused Approach: Ability to train, mentor, and motivate staff while fostering a culture of accountability.
• Positive Attitude: Maintain a clear and positive demeanor to set the tone for the team.
• Conflict Resolution: Handle high-pressure situations and resolve disputes professionally to maintain kitchen morale.
• Safety-Minded: Ensure the kitchen meets or exceeds health code regulations and maintains pristine conditions.
• Advanced Culinary Skills: Assist in menu development while meeting Big Grove’s standards.
• Detail-Oriented and Organized: Assist with scheduling and prioritizing staffing needs based on labor costs and business demands.
• Collaborative: Work across departments to solve organizational problems and accomplish goals.

Work Environment

• Fast-Paced & High-Pressure: Constant movement, rapid decision-making, and quick task execution, especially during peak hours.
• Hot & Physically Demanding: Exposure to high temperatures from ovens, grills, and fryers; long hours on foot, lifting heavy objects, and repetitive motions.
• Team-Oriented & Coordinated: Seamless communication and collaboration with chefs, prep cooks, servers, and dishwashers.
• Strict Time Management: Prepare and plate orders quickly while maintaining quality.
• Loud & High-Energy: Noisy environment with kitchen equipment, staff communication, and bustling service.
• Attention to Detail Under Pressure: Precision in cooking techniques, portion sizes, and presentation during high-volume rushes.
• Cleanliness & Food Safety Compliance: Maintain hygiene, follow food safety regulations, and keep workstations organized.
• Physically & Mentally Challenging: Requires endurance, focus, and calm under stress to deliver consistent results.

Physical Demands

• Prolonged standing and movement for extended periods, often exceeding 8 hours per shift.
• Frequent lifting and carrying of heavy objects (up to 50 pounds), such as pots, pans, and supplies.
• Manual dexterity for cutting, chopping, plating, and other fine motor tasks.
• Tolerance for heat (ovens, stoves, grills) and cold (walk-in refrigerators/freezers).
• Quick reflexes and agility to navigate hazards in a fast-paced environment.
• Extended focus and stamina to maintain concentration throughout long shifts.
• Clear verbal communication in a noisy kitchen environment.
• Flexibility to adapt to repetitive motions, bending, reaching, and twisting.

Schedule

This is a full-time position with varying hours and days each week. Schedules are posted two weeks in advance. The business operates 7 days a week across multiple day parts, with evenings and weekends required. Expect a minimum of 40+ hours per week, with potential for additional hours during events or peak seasons.

Qualifications

• Culinary Leadership: Minimum 1 year of supervisory or leadership experience in a full-service kitchen.
• Menu Development: Proven ability to create innovative menus aligned with a brewery or taproom’s brand, including expertise in beer and food pairings.
• High-Volume Operations: Experience managing high-volume kitchens while ensuring consistency and quality.
• Team Management: Demonstrated success in recruiting, training, and mentoring kitchen staff to foster a positive work environment.
• Cost and Inventory Control: Strong understanding of food costing, inventory management, and 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 and sanitation standards. ServSafe certification or ability to obtain within 30 days of hire.
• Adaptability: Ability to thrive in a fast-paced, dynamic environment and pivot quickly as needed.