Sous Chef — Lead BOH, Quality Kitchen & Team

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

Job summary

Firebirds Wood Fired Grill is seeking a Sous Chef to support the Executive Chef and lead the back-of-house team in a fast-paced, high-volume restaurant in Wake Forest, NC. You will oversee food production, inventory, scheduling, and staff coaching to ensure consistent quality and iconic hospitality.

The role requires strong communication, organizational skills, and experience with butchering and portion control in a professional kitchen, along with a commitment to a neat, clean, and safe work

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

Leadership

Communication

Staff scheduling

Inventory management

Butchering knowledge

Food cost control

Tools

POS/Micros

Cash handling

Job description

Firebirds Wood Fired Grill is seeking a Sous Chef to support the Executive Chef and lead the back-of-house team in a fast-paced, high-volume restaurant in Wake Forest, NC. You will oversee food production, inventory, scheduling, and staff coaching to ensure consistent quality and iconic hospitality.

The role requires strong communication, organizational skills, and experience with butchering and portion control in a professional kitchen, along with a commitment to a neat, clean, and safe work