Sous Chef

Firebirds Wood Fired Grill•Murfreesboro, TN

7d•$55,000 - $75,000

About The Position

The Sous Chef supports the Executive Chef and manages back-of-house team members, operations, and food production for the restaurant and FIREBAR®. The role helps create a positive kitchen environment with high-quality food and a neat, clean, and organized workspace. It also includes administrative responsibilities such as scheduling, staffing, ordering, and inventory, and requires staying calm and composed in high-pressure situations. The posting states a competitive total compensation range of $65,000–$75,000 and separately lists a pay range of $55,000–$65,000 per year.

Requirements

At least 2 years of full-service restaurant experience in a management position.
Working kitchen knowledge, including butchering and portion control.
Expertise in Iconic Hospitality.
Solid communication and organizational skills.
Knowledge of Iconic Hospitality standards, prep duties, storing and cooling food, food handling, butchering and portion control, POS/Micros, cash handling, food and labor cost control, inventory control, administrative tasks, purchasing, safety and sanitation procedures, and neat, clean, and organized kitchen standards.
Ability to speak, read, write, and understand the primary language of the work location.
Ability to reach, bend, push, and pull items for up to 2 hours per day; use fingers, hands, arms, and shoulders repetitively for up to 6 hours per day; and stand and maintain well-paced mobility for multiple hours.
Sense of balance and ability to bend, kneel, and frequently lift items weighing up to 50 pounds.

Responsibilities

Support the Executive Chef in all areas of responsibility.
Manage back-of-house team members, operations, and food production for the restaurant and FIREBAR®.
Direct, discipline, and train team members through coaching, counseling, feedback, and termination recommendations.
Order and receive produce, seafood, and main food orders.
Conduct daily or bi-weekly inventory with the team.
Schedule back-of-house team members.
Interview and hire back-of-house team members to maintain staffing goals and support team development.
Supervise and participate in butchering and portion control on each shift.
Create a positive environment that sets expectations for quality food and a neat, clean, and organized kitchen.