Sous Chef - Solon

Core Values

Big Grove only hires and retains people who exhibit our core values. You will be given a culture deck explaining these values so you can decide if you personally align with us and are excited to begin a career here.

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

Responsibilities

• Create raving fans of Big Grove through culinary experience.
• Assist in menu planning and development.
• Keep up on culinary trends and continually innovate and improve the menu offerings.
• 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.
• Inventory controls: Order appropriate inventory levels, monitor costs of products, reduce waste, 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 and maintenance of kitchen equipment and facilities.
• Create an environment for growth for yourself and those around you.
• Effectively conduct performance tools with staff: 5x5s, Culture Builders, PIPs, Write Ups, etc.
• Staff Training and Development: Provide guidance on cooking techniques, food preparation, and presentation.
• Create Back of House schedule 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.

Qualifications

• 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 rest of the team.
• Conflict Resolution: Capable to handle high-pressure situations and resolve disputes among staff professionally and quickly to maintain kitchen morale.
• Safety mind: Ensure kitchen meets or exceeds all health code regulations. Maintain a pristine kitchen and ensure all equipment is handled safely.
• Advanced culinary skills: Assist the CDC and Culinary team in menu development meeting the standards set forth by Big Grove.
• 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.

Schedule

• 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.

Preferred Education and Experience

• 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.