Elevated Sous Chef - Back-of-House Leader & Ops

Firebirds Wood Fired Grill; Gilbert (AZ); On-site; USD 42,000 - 64,000; Full time

Job summary

Firebirds Wood Fired Grill in Gilbert, AZ is seeking a experienced Sous Chef to lead back-of-house operations and uphold our Iconic Hospitality standards. You will support the Executive Chef, manage food production, and coach team members to deliver high-quality dishes in a fast-paced environment.

The role oversees ordering, receiving, inventory, scheduling, and staff development, with emphasis on butchering, portion control, and cost management.

Qualifications

• 2 years of full-service restaurant management experience.
• Experience with butchering and portion control.
• Strong communication and organizational skills.

Responsibilities

• Support Executive Chef in all areas of responsibility.
• Manage back of house team, operations, and food production for the restaurant and FIREBAR®.
• Provide 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

Butchering

Iconic Hospitality

Communication

Organizational skills

Job description

Firebirds Wood Fired Grill in Gilbert, AZ is seeking a experienced Sous Chef to lead back-of-house operations and uphold our Iconic Hospitality standards. You will support the Executive Chef, manage food production, and coach team members to deliver high-quality dishes in a fast-paced environment.

The role oversees ordering, receiving, inventory, scheduling, and staff development, with emphasis on butchering, portion control, and cost management.