Executive Chef

Firebirds Wood Fired Grill•Peachtree Corners, GA

4d•$75,000 - $95,000

About The Position

The Executive Chef is responsible for all back-of-house team members, operations, and food production for the restaurant and FIREBAR®. The role leads, coaches, and develops team members, including training the Sous Chef, and establishes expectations for food quality and a clean, organized kitchen. The Executive Chef is expected to remain composed in high-pressure situations and play a vital role in delivering hospitality. The position includes responsibility for hiring and staffing, food ordering, inventory, butchering, portion control, and cross-training kitchen team members. The posting lists a competitive total compensation range of $90,000–$95,000, while its Pay Range section lists $75,000–$80,000 per year.

Requirements

At least 2 years of high-volume, full-service restaurant experience in an Executive Chef position.
Warm, passionate, and committed to the industry.
Excellent communication skills.
Ability to remain calm under pressure.
Self-actualized and motivated.
Self-discipline and a maintained professional appearance.
Butchering experience required.

Nice To Haves

Scratch-kitchen experience preferred.

Responsibilities

Manage back-of-house team members, operations, and food production for the restaurant and FIREBAR®.
Train and develop the Sous Chef.
Direct and train team members through coaching, counseling, and feedback on job performance.
Cross-train, evaluate, encourage, and teach team members to broaden their kitchen knowledge across stations.
Supervise and participate in butchering and portion control on each shift.
Create a positive environment with clear expectations for food quality and a neat, clean, organized kitchen.
Interview and hire back-of-house team members to maintain staffing goals.
Order produce, seafood, and main food orders.
Conduct inventory bi-weekly as a team.
Work collaboratively in a team-driven kitchen and closely with all managers.