Firebirds Wood Fired Grill
Overview
Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chef is responsible for butchering and portion control, and supervises team members who have been certified in butchering duties. They oversee back of house operations and food production for the restaurant and FIREBAR®. They are responsible for scheduling, staffing, ordering and inventory, and for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen. Responsibilities
Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR® Provides direction and training to team members by coaching, counseling, and providing feedback Accounts for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Responsible for scheduling back of house team members Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What’s in it for you
Excellent earning potential Participation in a Profit Sharing Plan Comprehensive training Three weeks of paid time-off annually 401k + Company Match Competitive benefits — Medical, Dental, Vision, & Life Insurance New restaurant openings — several growth opportunities for all team members Holiday closures — closed on Christmas and Thanksgiving Day; early closures on Christmas Eve Qualifications
2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintain professional appearance Butchering experience preferred Scratch Kitchen Experience preferred Company Description
Firebirds Wood Fired Grill is a collection of 67 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. Firebirds has donated more than $4 million to Alex’s Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received national awards, including Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter @FirebirdsGrill or Instagram @FirebirdsGrill. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Restaurants
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Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chef is responsible for butchering and portion control, and supervises team members who have been certified in butchering duties. They oversee back of house operations and food production for the restaurant and FIREBAR®. They are responsible for scheduling, staffing, ordering and inventory, and for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen. Responsibilities
Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR® Provides direction and training to team members by coaching, counseling, and providing feedback Accounts for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Responsible for scheduling back of house team members Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What’s in it for you
Excellent earning potential Participation in a Profit Sharing Plan Comprehensive training Three weeks of paid time-off annually 401k + Company Match Competitive benefits — Medical, Dental, Vision, & Life Insurance New restaurant openings — several growth opportunities for all team members Holiday closures — closed on Christmas and Thanksgiving Day; early closures on Christmas Eve Qualifications
2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintain professional appearance Butchering experience preferred Scratch Kitchen Experience preferred Company Description
Firebirds Wood Fired Grill is a collection of 67 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. Firebirds has donated more than $4 million to Alex’s Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received national awards, including Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter @FirebirdsGrill or Instagram @FirebirdsGrill. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Restaurants
#J-18808-Ljbffr