Senior Sous Chef - Back-of-House Leader & Butchery Expert

Firebirds Wood Fired Grill; North Wales (Montgomery County); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Bonus paid every pay period

Two paid vacations annually

401k + company match

Growth opportunities with new store|op

Holiday closures

Job summary

Firebirds Wood Fired Grill in North Wales, PA is seeking a dedicated Sous Chef to partner with the Executive Chef, coach a back-of-house team, and oversee food production for the restaurant and FIREBAR.

You will manage scheduling, inventory, ordering and staff development, while ensuring a neat, clean kitchen and consistent quality. Strong communication and leadership are essential to drive performance in a high-volume environment.

Qualifications

• 2 years high-volume, full-service restaurant management experience.
• Ability to manage back-of-house operations and food production.
• Strong leadership, communication, and coaching skills.
• Experience with scheduling, staffing, and inventory control.

Responsibilities

• Provide support to Executive Chef in all areas of responsibility.
• Manage back-of-house team, operations, and food production for the restaurant and FIREBAR.
• Provide direction and training to team members by coaching and giving feedback.
• Oversee ordering of produce, seafood, and main food supplies.
• Conduct bi-weekly inventory in a team effort.
• Schedule back-of-house team members and ensure staffing goals.
• Supervise and participate in butchering and portion control on each shift.
• Create a positive, clean, and organized kitchen environment with emphasis on quality.

Skills

Leadership

Coaching

Communication

Inventory control

Scheduling

Butchering

Job description

Firebirds Wood Fired Grill in North Wales, PA is seeking a dedicated Sous Chef to partner with the Executive Chef, coach a back-of-house team, and oversee food production for the restaurant and FIREBAR.

You will manage scheduling, inventory, ordering and staff development, while ensuring a neat, clean kitchen and consistent quality. Strong communication and leadership are essential to drive performance in a high-volume environment.