Lead Sous Chef: Team, Inventory & Culinary Excellence

Firebirds Wood Fired Grill; Saint Charles (MO); On-site; USD 52,000 - 78,000; Full time

Job summary

Firebirds Wood Fired Grill is seeking a Sous Chef to lead the back-of-house team, ensuring quality food and a neat, organized kitchen. You will support the Executive Chef, manage staffing and inventory, and oversee butchering and portion control across shifts.

Ideal candidates have 2 years in a management role in a full-service restaurant, strong communication, and organizational skills, plus POS/Micros knowledge to handle purchasing and safety procedures.

Qualifications

• 2 years full-service restaurant experience in a management position.
• Knowledge of food handling, butchering and portion control.

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

Communication skills

Staff management

Organizational skills

Scheduling

Inventory control

Tools

POS/Micros Knowledge

Job description

Firebirds Wood Fired Grill is seeking a Sous Chef to lead the back-of-house team, ensuring quality food and a neat, organized kitchen. You will support the Executive Chef, manage staffing and inventory, and oversee butchering and portion control across shifts.

Ideal candidates have 2 years in a management role in a full-service restaurant, strong communication, and organizational skills, plus POS/Micros knowledge to handle purchasing and safety procedures.