Back-of-House Sous Chef: Leadership, Quality & Inventory

Firebirds Wood Fired Grill; Creve Coeur (MO); Presencial; USD 52 000 - 66 000; Tempo integral

Resumo da oferta

Firebirds Wood Fired Grill is seeking a Sous Chef to lead our back-of-house team in a fast-paced, guest-focused environment. The role emphasizes quality food, organization, and a positive kitchen culture, with responsibilities spanning supervision, training, and daily operations.

You will handle ordering, inventory, scheduling, and staffing to ensure efficient food production for FIREBAR® and the restaurant.

Qualificações

• 2 years full-service restaurant experience in a management position.
• Solid communication and organizational skills.
• Working kitchen knowledge—including butchering and portion control.
• Expert in Iconic Hospitality standards.

Responsabilidades

• 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.

Conhecimentos

Leadership

Communication

Organizational skills

Butchering

Portion control

POS/Micros knowledge

Cash handling

Inventory control

Ferramentas

POS/Micros system

Descrição da oferta de emprego

Firebirds Wood Fired Grill is seeking a Sous Chef to lead our back-of-house team in a fast-paced, guest-focused environment. The role emphasizes quality food, organization, and a positive kitchen culture, with responsibilities spanning supervision, training, and daily operations.

You will handle ordering, inventory, scheduling, and staffing to ensure efficient food production for FIREBAR® and the restaurant.