Sous Chef

Firebirds Wood Fired Grill; Collegeville (PA); On-site; USD 60,000 - 70,000; Full time

Job summary

Firebirds Wood Fired Grill in Collegeville, PA is seeking a hands-on Sous Chef to lead the back-of-house team, uphold iconic hospitality standards, and ensure quality food in a neat, organized kitchen.

This role requires 2 years of management in a full-service restaurant, strong communication, and the ability to manage scheduling, training, ordering, and inventory for the FIREBAR and restaurant.

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

Management experience

Butchering and portion control

Communication and organization

Iconic Hospitality standards

Tools

POS/Micros knowledge

Cash handling

Job description

Our Purpose is to serve our stakeholders, enrich their experiences, and exceed their expectations. We achieve our Purpose through our Mission: Creating extraordinary experiences through hospitality. We strive to demonstrate our Mission in everything we do, especially in our Back of House operations. Our Sous Chefs are responsible for creating a positive environment that sets the expectations for quality food in a neat, clean, and organized kitchen. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back-of-house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs must be able to remain calm and composed in high pressure situations.

Responsibilities

In order to exceed our guest’s expectations, we have outlined the duties and responsibilities of our Sous Chef below:

Responsibilities Include, But Not Limited To

• 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

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

Knowledge Requirements

• Iconic Hospitality standards
• Prep Duties
• Storing & Cooling food
• Food handling
• Butchering and portion control
• POS/Micros Knowledge
• Cash handling
• Food and Labor cost control
• Inventory control
• Administrative tasks
• Purchasing
• Safety and Sanitation procedures
• NCO (Neat, clean and organized)

Physical Requirements

• Able to speak, read, write and understand the primary language of the work location
• Reach, bend, push & pull items for up to 2 hours each day
• Able to use fingers, hands, arms and shoulders repetitively for up to 6 hours each day
• Able to stand and exert well-paced mobility for multiple hours in length
• Must have a sense of balance, able to bend, kneel and lift items frequently weighing up to 50 pounds

#FBGRILL

Pay Range

USD $60,000.00 - USD $70,000.00 /Yr.