Senior Sous Chef: Growth, Leadership & Back-of-House Mastery

Firebirds Wood Fired Grill; Gilbert (AZ); On-site; USD 65,000 - 80,000; Full time

Job summary

Firebirds Wood Fired Grill in Gilbert, AZ is seeking a proficient Sous Chef to lead the back-of-house team, ensure quality food, and uphold iconic hospitality. You will support the Executive Chef, oversee food production for the restaurant and FIREBAR, and manage scheduling, training, and performance feedback to maintain a positive kitchen environment.

The role requires 2 years of management experience in a full-service restaurant, strong communication and organizational skills, plus hands-on

Qualifications

• 2 years full-service restaurant management experience.
• Strong communication and organizational skills.
• Kitchen knowledge including butchering and portion control.
• Iconic Hospitality standards knowledge.

Responsibilities

• Provides support to Executive Chef in all areas of responsibility.
• Manages back of house team members, operations, and food production.
• Coaches, counsels and provides feedback and termination recommendations.
• Accounts for ordering and receiving produce, seafood, and main food orders.
• Conducts daily/bi-weekly inventory with the team.
• Responsible for scheduling back of house team members.
• Responsible for team development by interviewing and hiring back of house staff.
• Supervises and participates in butchering and portion control on each shift.
• Maintains a positive environment that supports quality food and a neat, clean kitchen.

Skills

Team leadership

Communication

Organizational skills

Scheduling

Training

Tools

POS/Micros Knowledge

Job description

Firebirds Wood Fired Grill in Gilbert, AZ is seeking a proficient Sous Chef to lead the back-of-house team, ensure quality food, and uphold iconic hospitality. You will support the Executive Chef, oversee food production for the restaurant and FIREBAR, and manage scheduling, training, and performance feedback to maintain a positive kitchen environment.

The role requires 2 years of management experience in a full-service restaurant, strong communication and organizational skills, plus hands-on