Executive Chef-Cedar Rapids

Big Grove Brewery•Cedar Rapids, IA

About The Position

The Executive Chef leads the culinary team at Big Grove’s brewery taproom, creating food experiences that complement its craft beers. The role develops innovative menus that celebrate local ingredients, improve customer satisfaction, and help make the taproom a destination. It combines culinary expertise with operational leadership and the development of a collaborative kitchen environment. The Executive Chef is accountable for the Back of House’s financial performance, including menu pricing, food costs, inventory, waste, and labor scheduling. The role supervises all Back of House staff, develops team members, enforces food safety and sanitation standards, and works with the Store Director and Front of House leadership to support successful location operations. The position is full-time, with variable weekly schedules, at least 40–45 hours per week, and additional hours possible during certain events or times of year. Evening and weekend work is a key requirement.

Requirements

At least 5 years of experience in a leadership role within a professional kitchen.
Ability to manage profit and loss, cost of goods sold, food costs, and waste while maintaining quality.
Ability to schedule staff to balance coverage during peak service and slower periods.
Expert knowledge of local health codes, HACCP logs, and sanitation standards.
Ability to design innovative dishes and provide a cohesive guest experience consistent with hospitality standards.
Ability to train, coach, and develop a team in recipe development, culinary techniques, and safety.
Ability to work evenings and weekends.
Ability to work at least 40–45 hours per week, with additional hours possible during certain events or times of year.
Ability to stand and move around the 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 tolerate hot, humid kitchen environments and cold environments such as walk-in refrigerators and freezers.
Ability to move quickly and safely, maintain focus and stamina through long shifts, communicate clearly in a noisy kitchen, and perform repetitive motions, bending, reaching, and twisting.

Nice To Haves

Experience developing menus aligned with a brewery or taproom brand, including 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 environment.
Strong understanding of food costing, inventory management, and budget targets.
Expertise in diverse cooking techniques, seasonal menu planning, and locally sourced ingredients.
Experience adapting effectively in a fast-paced, dynamic environment.
Formal culinary training or certification; equivalent professional experience will also be considered.

Responsibilities

Create outstanding guest experiences through the culinary offering.
Plan and develop menus, keeping up with culinary trends and continually improving offerings.
Work with the Store Director to cost and price menu items, analyze performance, and make adjustments.
Manage inventory levels, product costs, inventory records, waste, and cost-of-goods-sold goals.
Work with the leadership team to meet location goals and metrics, and take accountability for Back of House financial performance.
Enforce food safety regulations and sanitation standards, including proper food storage, handling, cooking, and kitchen cleanliness and maintenance.
Develop the Back of House leadership team and frontline staff, creating opportunities for growth.
Train staff in cooking techniques, food preparation, and presentation, and promote continuous learning.
Manage Back of House scheduling to achieve labor cost goals.
Ensure daily pre-shift and post-shift tasks are completed so the restaurant opens and closes in excellent condition.
Manage Back of House employees throughout the employee cycle using performance tools such as quarterly conversations, culture builders, annual pay reviews, performance improvement plans, and write-ups.
Lead by example and foster accountability, respect, and continuous learning.
Collaborate and communicate across departments, solve organizational problems, and support Big Grove’s values, vision, standards, and culture.