Sous Chef — Lead BOH, Quality, & Team Growth

Firebirds Wood Fired Grill; Columbus (OH); Presencial; USD 70.000 - 80.000; Jornada completa

Descripción de la vacante

Firebirds Wood Fired Grill in Columbus, OH is seeking a Sous Chef to lead back-of-house operations and uphold our iconic hospitality standards. You will guide a kitchen team, manage scheduling, ordering, and inventory, and collaborate with the Executive Chef to ensure quality and consistency.

The role requires 2 years in a management position in a full-service restaurant, strong communication and organizational skills, and working kitchen knowledge including butchering and portion control.

Formación

• 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.

Responsabilidades

• 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.

Conocimientos

Management experience

Communication skills

Organizational skills

Butchering knowledge

Herramientas

POS/Micros Knowledge

Descripción del empleo

Firebirds Wood Fired Grill in Columbus, OH is seeking a Sous Chef to lead back-of-house operations and uphold our iconic hospitality standards. You will guide a kitchen team, manage scheduling, ordering, and inventory, and collaborate with the Executive Chef to ensure quality and consistency.

The role requires 2 years in a management position in a full-service restaurant, strong communication and organizational skills, and working kitchen knowledge including butchering and portion control.