Senior Sous Chef — Back-of-House Ops Leader

Firebirds Wood Fired Grill; Wake Forest (NC); On-site; USD 55,000 - 65,000; Full time

Job summary

Firebirds Wood Fired Grill in Wake Forest, NC is seeking a Sous Chef to lead back-of-house operations and ensure quality in a fast-paced environment. The role focuses on maintaining a neat, clean, and organized kitchen while upholding Iconic Hospitality standards.

You will supervise staff, oversee prep, inventory, scheduling, and food safety, coaching team members to deliver exceptional guest experiences.

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

Team supervision

Communication skills

Organizational skills

Tools

POS/Micros

Job description

Firebirds Wood Fired Grill in Wake Forest, NC is seeking a Sous Chef to lead back-of-house operations and ensure quality in a fast-paced environment. The role focuses on maintaining a neat, clean, and organized kitchen while upholding Iconic Hospitality standards.

You will supervise staff, oversee prep, inventory, scheduling, and food safety, coaching team members to deliver exceptional guest experiences.