Senior Sous Chef — Lead BOH & Inventory ($65k-$75k)

Firebirds Wood Fired Grill; Montgomery (AL); On-site; USD 55,000 - 65,000; Full time

Job summary

Firebirds Wood Fired Grill in Montgomery, Alabama, is seeking a Sous Chef to lead our back-of-house operations. The role emphasizes maintaining high standards of food quality in a neat, clean, and organized kitchen, with clear communication to guide team members and manage pressure.

The position includes scheduling, staffing, ordering, inventory, and training responsibilities, with opportunities to advance as the restaurant performs.

Qualifications

• 2 years of full-service restaurant experience in a management role.
• Knowledge of butchering and portion control.
• Strong 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

Communication

Organizational skills

Butchering knowledge

Inventory management

Job description

Firebirds Wood Fired Grill in Montgomery, Alabama, is seeking a Sous Chef to lead our back-of-house operations. The role emphasizes maintaining high standards of food quality in a neat, clean, and organized kitchen, with clear communication to guide team members and manage pressure.

The position includes scheduling, staffing, ordering, inventory, and training responsibilities, with opportunities to advance as the restaurant performs.