Back-of-House Lead Chef - Training, Inventory & Quality

Firebirds Wood Fired Grill; Wichita (KS); On-site; USD 55,000 - 65,000; Full time

Job summary

Firebirds Wood Fired Grill in Wichita, KS is seeking a Sous Chef to lead the back-of-house team and ensure high standards of food quality and consistency. You will assist the Executive Chef, manage scheduling, ordering, and inventory, and develop staff through coaching and evaluation.

The role requires 2 years of management experience in a full-service kitchen, strong communication, and solid knowledge of butchering and portion control.

Qualifications

• 2 years full-service restaurant experience in a management position.
• Strong communication and organizational skills.
• Experience with butchering and portion control.
• Familiarity with Iconic Hospitality standards.
• Experience with POS systems (Micros) and cash handling.

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, discipline and training to team members by coaching, counseling, and providing feedback and termination recommendations.
• Accountable for ordering and receiving produce, seafood, and main food orders.
• Conducts daily / bi-weekly inventory with team.
• 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.

Skills

Restaurant management

Communication

Organizational skills

Butchering & portion control

Iconic Hospitality knowledge

POS/Micros knowledge

Tools

POS/Micros knowledge

Job description

Firebirds Wood Fired Grill in Wichita, KS is seeking a Sous Chef to lead the back-of-house team and ensure high standards of food quality and consistency. You will assist the Executive Chef, manage scheduling, ordering, and inventory, and develop staff through coaching and evaluation.

The role requires 2 years of management experience in a full-service kitchen, strong communication, and solid knowledge of butchering and portion control.