Lead Sous Chef - Back-of-House Ops & Leadership

Firebirds Wood Fired Grill; Murfreesboro (TN); On-site; USD 65,000 - 75,000; Full time

Job summary

Firebirds Wood Fired Grill in Murfreesboro, TN seeks an experienced Sous Chef to lead back-of-house operations, ensure quality, and maintain a neat, clean, and organized kitchen. The role includes supervising team members, inventory, scheduling, and collaborating with the Executive Chef.

The position offers a total compensation range of $65,000 to $75,000 per year, with earning potential tied to restaurant performance.

Qualifications

• 2 years full-service restaurant experience in a management position.
• Working kitchen knowledge - 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

Leadership

Communication skills

Organizational skills

Tools

POS/Micros Knowledge

Job description

Firebirds Wood Fired Grill in Murfreesboro, TN seeks an experienced Sous Chef to lead back-of-house operations, ensure quality, and maintain a neat, clean, and organized kitchen. The role includes supervising team members, inventory, scheduling, and collaborating with the Executive Chef.

The position offers a total compensation range of $65,000 to $75,000 per year, with earning potential tied to restaurant performance.