Chef de Cuisine-Cedar Rapids

Big Grove Brewery•Cedar Rapids, IA

About The Position

The Chef de Cuisine leads the culinary team at Big Grove’s brewery taproom, creating food experiences that complement its craft beers. The role develops innovative menus featuring local ingredients and beer pairings, supports customer satisfaction, and helps establish the taproom as a destination for food and beer. It combines culinary expertise, operational leadership, and the development of a collaborative kitchen environment. The position supervises all Back of House staff and works closely with Front of House leadership and other leaders to achieve location goals. The Chef de Cuisine is accountable for Back of House financial performance, menu pricing, inventory, labor costs, food safety, sanitation, and the development and management of the kitchen team. This is a full-time role with a minimum of 40–45 hours per week. Weekly schedules may vary, and the role may require additional hours during events or certain times of year. Evening and weekend availability is a key requirement.

Requirements

At least 5 years of experience in a leadership role in a professional kitchen, preferably as a Sous Chef or Chef de Cuisine.
Proven ability to create innovative menus aligned with a brewery or taproom brand, including expertise in beer and food pairings.
Experience managing high-volume kitchens while maintaining consistency and quality during peak service.
Demonstrated success recruiting, training, and mentoring kitchen staff and fostering a positive, collaborative work environment.
Strong understanding of food costing, inventory management, and budget targets.
Mastery of diverse cooking techniques, seasonal menu planning, and locally sourced ingredients.
In-depth knowledge of food safety regulations, sanitation standards, and kitchen safety protocols.
Ability to thrive in a fast-paced, dynamic environment and adapt quickly.
Ability to work evenings and weekends.
Ability to work a minimum of 40–45 hours per week, with additional hours potentially required during events or certain times of year.
Team-focused approach, positive attitude, safety-mindedness, advanced culinary skills, strong kitchen math competency, and attention to detail, organization, and thoroughness.
Ability to stand and move around a kitchen for extended periods, often exceeding 8 hours per shift.
Ability to frequently lift, move, or carry objects weighing up to 50 pounds.
Manual dexterity for food preparation tasks such as cutting, chopping, and plating.
Ability to work in hot, humid areas near cooking equipment and cold areas such as walk-in refrigerators and freezers.
Ability to move quickly and safely in a fast-paced kitchen, maintain focus and stamina through long shifts, communicate clearly in a noisy environment, and perform repetitive motions, bending, reaching, and twisting.

Nice To Haves

Formal culinary training or certification; equivalent professional experience will also be considered.

Responsibilities

Create customer enthusiasm for Big Grove through culinary demand, creativity, and quality.
Plan and develop menus, follow culinary trends, and continually improve menu offerings.
Work with the Culinary Director, Executive Chef, and Store Director to price menus based on ingredient and labor costs and desired profit margins; analyze performance and adjust as needed.
Order appropriate inventory, monitor product costs, reduce waste, and maintain accurate inventory records.
Work as part of the leadership team to achieve location goals and metrics, and manage Back of House financial performance.
Enforce food safety regulations and sanitation standards, including proper food storage, handling, cooking, and maintenance of kitchen facilities and equipment.
Create opportunities for personal and team growth and develop the Back of House leadership team.
Guide staff on cooking techniques, food preparation, and presentation; conduct training and promote continuous learning.
Manage Back of House scheduling to achieve labor cost goals.
Ensure employees complete pre-shift and post-shift tasks so the restaurant is properly opened and closed.
Manage Back of House employees throughout the employee lifecycle using performance tools such as quarterly conversations, culture builders, annual pay reviews, performance improvement plans, and write-ups.
Collaborate across departments, communicate with others, solve organizational problems, and contribute to Big Grove’s values, vision, standards, and culture.