Sous Chef-Kansas City

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: