Sous Chef: Lead Kitchen Ops & Team Development

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

Benefits offered by this job

Equal Opportunity Employer

Job summary

Firebirds Wood Fired Grill in Omaha is seeking a skilled Sous Chef to lead the back-of-house team, ensure consistent quality, and manage scheduling, inventory, and training. You will work closely with the Executive Chef to maintain an iconic hospitality standard in a fast-paced environment.

The role requires 2 years of management experience, strong organizational and communication abilities, and expertise in butchering and portion control.

Qualifications

• 2 years full-service restaurant management experience.
• Working kitchen knowledge—butchering and portion control.
• Expert in Iconic Hospitality and solid communication.
• Strong organizational skills and ability to lead back-of-house team.

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.
• Accounts 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

2 years restaurant management

Butchering

Portion control

Iconic Hospitality

Communication

Organizational skills

Job description

Firebirds Wood Fired Grill in Omaha is seeking a skilled Sous Chef to lead the back-of-house team, ensure consistent quality, and manage scheduling, inventory, and training. You will work closely with the Executive Chef to maintain an iconic hospitality standard in a fast-paced environment.

The role requires 2 years of management experience, strong organizational and communication abilities, and expertise in butchering and portion control.