Lead Sous Chef: Dynamic Back-of-House Leader

Firebirds Wood Fired Grill; Kansas; On-site; USD 70,000 - 80,000; Full time

Job summary

Firebirds Wood Fired Grill in Kansas is seeking a Sous Chef to lead back-of-house operations, support the Executive Chef, and ensure high standards of food quality and kitchen organization.

The role requires 2 years of management experience in a full-service restaurant, strong communication, and expertise in butchering, portion control, and Iconic Hospitality.

Competitive total compensation ranges from $70,000 to $80,000 per year, with potential higher earnings based on 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

Restaurant management

Butchering

Iconic Hospitality

Communication

Organizational skills

Tools

POS/Micros knowledge

Job description

Firebirds Wood Fired Grill in Kansas is seeking a Sous Chef to lead back-of-house operations, support the Executive Chef, and ensure high standards of food quality and kitchen organization.

The role requires 2 years of management experience in a full-service restaurant, strong communication, and expertise in butchering, portion control, and Iconic Hospitality.

Competitive total compensation ranges from $70,000 to $80,000 per year, with potential higher earnings based on restaurant performance.