Executive Chef-Cedar Rapids
Big Grove Brewery, Cedar Rapids, IA, United States
Summary/Objective To lead the culinary team at our vibrant brewery taproom, crafting exceptional food experiences that complement our award-winning craft beers. The Chef de Cuisine will innovate menus that celebrate local ingredients, drive customer satisfaction, and elevate our taproom as a destination for amazing experiences. This role combines culinary excellence, operational leadership, and a passion for fostering a dynamic and collaborative kitchen environment.
Core Values
Set the Tone
Thirst for Improvement
We Care
Passion Driven
Job Responsibilities
Create raving fans of Big Grove through their culinary experience.
Menu planning and development: Keep up on culinary trends and continually innovate and improve the menu offerings.
Menu costing and pricing: Work with the Store Director to determine menu prices by considering ingredient costs, labor expenses, and desired profit margins; continuously analyze menu performance and make adjustments as necessary.
Inventory controls: Order appropriate inventory levels, monitor product costs, reduce waste, and keep accurate inventory records; must hit COGS goals.
Work with the leadership team to hit location goals and metrics; accountable for the financial performance of the Back of House.
Enforce food safety and sanitation regulations, ensuring proper storage, handling, cooking, and cleanliness of kitchen equipment and facilities.
Develop the Back of House leadership and frontline team: provide guidance on techniques, preparation, and presentation; conduct training and promote a culture of continuous learning.
Accountable for Back of House scheduling that achieves labor cost goals.
Ensure pre- and post-shift tasks are completed to open and close the restaurant in top condition.
Effectively manage the BOH team, using performance tools tied to values: Quarterly Conversations, Culture Builders, Annual Pay Reviews, PIPs, Write Ups, etc.
Lead by example, fostering a culture of accountability, respect, and continuous learning.
Proven ability to manage P&L, COGS, control food costs, and minimize waste without compromising quality.
Competent scheduling that balances coverage during peak and off‑season periods.
Expert knowledge of local health codes, HACCP logs, and sanitation standards.
Demonstrate culinary innovation: design dishes that are innovative, cohesive, and meet Big Grove hospitality standards.
Train the team on recipe development, technique, safety, and retention.
Contribute to and exemplify Big Grove values, vision, standards, and culture.
Supervisory Responsibility
Supervises all Back of the House staff; works closely with Front of the House Leadership to ensure optimal operation.
Ensures fast‑paced and high‑pressure tasks are executed efficiently during peak hours.
Manages safety, cleanliness, and food safety compliance in a loud and high‑energy environment.
Maintains time management and attention to detail under pressure.
Supports teamwork, coordination, and communication across all kitchen roles.
Physical Demands
Prolonged standing and movement for extended periods (often >8 hours per shift).
Lifting, moving, and carrying heavy objects such as pots, pans, and supplies, up to 50 pounds.
Manual dexterity for fine motor tasks in cutting, chopping, and plating.
Tolerance for hot and cold environments near ovens, stoves, refrigerators, and freezers.
Quick reflexes and agility to navigate a fast‑paced kitchen, avoid spills, and prevent hazards.
Extended focus and stamina to maintain concentration and energy across long shifts, including evenings, weekends, and holidays.
Clear verbal communication with team members in a noisy kitchen.
Flexibility to adapt to repetitive motions, bending, reaching, and twisting as required.
Position Type and Expected Hours of Work This is a full‑time position; hours may vary week to week. Schedules will be posted the week prior. The business is open 7 days a week. Evening and weekend work are key; minimum 40–45 hours per week, with possible overtime during events or busy periods.
Travel None.
Preferred Education and Experience
Culinary leadership: 5+ years in a leadership role within a professional kitchen.
Menu development: Proven ability to create innovative menus that align with a brewery or taproom brand and showcase expertise in beer and food pairings.
High‑volume operations: Experience managing high‑volume kitchens during peak service times.
Team management: Recruiting, training, and mentoring kitchen staff, fostering a positive and collaborative 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.
Adaptability to fast‑paced, dynamic environments.
Culinary education: Formal culinary training or certification preferred; equivalent experience considered.
Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
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Core Values
Set the Tone
Thirst for Improvement
We Care
Passion Driven
Job Responsibilities
Create raving fans of Big Grove through their culinary experience.
Menu planning and development: Keep up on culinary trends and continually innovate and improve the menu offerings.
Menu costing and pricing: Work with the Store Director to determine menu prices by considering ingredient costs, labor expenses, and desired profit margins; continuously analyze menu performance and make adjustments as necessary.
Inventory controls: Order appropriate inventory levels, monitor product costs, reduce waste, and keep accurate inventory records; must hit COGS goals.
Work with the leadership team to hit location goals and metrics; accountable for the financial performance of the Back of House.
Enforce food safety and sanitation regulations, ensuring proper storage, handling, cooking, and cleanliness of kitchen equipment and facilities.
Develop the Back of House leadership and frontline team: provide guidance on techniques, preparation, and presentation; conduct training and promote a culture of continuous learning.
Accountable for Back of House scheduling that achieves labor cost goals.
Ensure pre- and post-shift tasks are completed to open and close the restaurant in top condition.
Effectively manage the BOH team, using performance tools tied to values: Quarterly Conversations, Culture Builders, Annual Pay Reviews, PIPs, Write Ups, etc.
Lead by example, fostering a culture of accountability, respect, and continuous learning.
Proven ability to manage P&L, COGS, control food costs, and minimize waste without compromising quality.
Competent scheduling that balances coverage during peak and off‑season periods.
Expert knowledge of local health codes, HACCP logs, and sanitation standards.
Demonstrate culinary innovation: design dishes that are innovative, cohesive, and meet Big Grove hospitality standards.
Train the team on recipe development, technique, safety, and retention.
Contribute to and exemplify Big Grove values, vision, standards, and culture.
Supervisory Responsibility
Supervises all Back of the House staff; works closely with Front of the House Leadership to ensure optimal operation.
Ensures fast‑paced and high‑pressure tasks are executed efficiently during peak hours.
Manages safety, cleanliness, and food safety compliance in a loud and high‑energy environment.
Maintains time management and attention to detail under pressure.
Supports teamwork, coordination, and communication across all kitchen roles.
Physical Demands
Prolonged standing and movement for extended periods (often >8 hours per shift).
Lifting, moving, and carrying heavy objects such as pots, pans, and supplies, up to 50 pounds.
Manual dexterity for fine motor tasks in cutting, chopping, and plating.
Tolerance for hot and cold environments near ovens, stoves, refrigerators, and freezers.
Quick reflexes and agility to navigate a fast‑paced kitchen, avoid spills, and prevent hazards.
Extended focus and stamina to maintain concentration and energy across long shifts, including evenings, weekends, and holidays.
Clear verbal communication with team members in a noisy kitchen.
Flexibility to adapt to repetitive motions, bending, reaching, and twisting as required.
Position Type and Expected Hours of Work This is a full‑time position; hours may vary week to week. Schedules will be posted the week prior. The business is open 7 days a week. Evening and weekend work are key; minimum 40–45 hours per week, with possible overtime during events or busy periods.
Travel None.
Preferred Education and Experience
Culinary leadership: 5+ years in a leadership role within a professional kitchen.
Menu development: Proven ability to create innovative menus that align with a brewery or taproom brand and showcase expertise in beer and food pairings.
High‑volume operations: Experience managing high‑volume kitchens during peak service times.
Team management: Recruiting, training, and mentoring kitchen staff, fostering a positive and collaborative 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.
Adaptability to fast‑paced, dynamic environments.
Culinary education: Formal culinary training or certification preferred; equivalent experience considered.
Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
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