Back-of-House Sous Chef | Leadership, Prep & Inventory

Firebirds Wood Fired Grill; Phoenix (AZ); On-site; USD 55,000 - 75,000; Full time

Job summary

Firebirds Wood Fired Grill in Phoenix, AZ is seeking an experienced Sous Chef to lead the back-of-house team and uphold our iconic hospitality standards. You will work closely with the Executive Chef, supervise kitchen operations, training, scheduling, and ensure quality food, safety, and a neat, organized kitchen.

This role requires strong communication, delegation, and the ability to coach staff through busy service, manage inventory and cost controls, and help with ordering and receiving

Qualifications

• 2 years full-service restaurant experience in a management position.
• Working kitchen knowledge—with butcher­ing and portion control
• Be an expert in Iconic Hospitality
• Must have solid communication and organizational skills

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

Team leadership

Communication

Kitchen management

Food safety

Tools

POS/Micros Knowledge

Job description

Firebirds Wood Fired Grill in Phoenix, AZ is seeking an experienced Sous Chef to lead the back-of-house team and uphold our iconic hospitality standards. You will work closely with the Executive Chef, supervise kitchen operations, training, scheduling, and ensure quality food, safety, and a neat, organized kitchen.

This role requires strong communication, delegation, and the ability to coach staff through busy service, manage inventory and cost controls, and help with ordering and receiving