Sous Chef-Kansas City

Big Grove Brewery; Kansas; On-site; USD 45,000 - 60,000; Full time

Job summary

Big Grove Brewery in Kansas seeks a Sous Chef to collaborate with the Chef de Cuisine and execute the culinary vision in a fast-paced, high-volume kitchen while maintaining hospitality standards.

You will lead menu planning, costing, and staff development; ensure food safety, schedule Back of House, and drive performance through coaching and metrics.

Qualifications

• Hands-on leader with ability to manage a high-volume kitchen.
• Experience in menu planning, development, and pricing.

Responsibilities

• Create raving fans of Big Grove through culinary experience.
• Assist in menu planning, development, and trend adaptation.
• Assist in menu costing and pricing considering costs and margins.
• Inventory controls and cost monitoring to reduce waste.
• Collaborate with leadership to hit location goals and metrics.
• Enforce food safety and sanitation standards.
• Create an environment for growth and conduct performance tools.
• Staff training and development guidance on techniques.
• Create Back of House schedule achieving labor cost goals.
• Ensure daily pre- and post-shift tasks for opening/closing.

Skills

Team leadership

Positive attitude

Conflict resolution

Safety mindset

Advanced culinary skills

Detail-oriented

Job description

Job Description

Job 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: Precis