Sous Chef & BOH Lead — Quality & Team

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

Job summary

Firebirds Wood Fired Grill in Radmoor, TN, seeks an experienced Sous Chef to lead our back-of-house operations and ensure exceptional guest experiences. You will supervise the kitchen team, manage staffing, ordering, and inventory, and uphold Iconic Hospitality standards across all stations.

The role requires at least 2 years in restaurant management and hands-on kitchen knowledge, including butchering and portion control.

Qualifications

• Minimum 2 years in a restaurant management role.
• Hands-on kitchen knowledge including butchering and portion control.
• Expert in Iconic Hospitality standards.
• Strong communication and organizational abilities.

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

Leadership

Communication

Organization

Butchering

Inventory management

Food cost control

Scheduling

Tools

POS / Micros

Purchasing systems

Job description

Firebirds Wood Fired Grill in Radmoor, TN, seeks an experienced Sous Chef to lead our back-of-house operations and ensure exceptional guest experiences. You will supervise the kitchen team, manage staffing, ordering, and inventory, and uphold Iconic Hospitality standards across all stations.

The role requires at least 2 years in restaurant management and hands-on kitchen knowledge, including butchering and portion control.