Sous Chef

Firebirds Wood Fired Grill • Phoenix, AZ

9d • $65,000 - $80,000

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 focused on quality food and a neat, clean, and organized workspace. It includes responsibility for team leadership and development, scheduling, staffing, ordering, receiving, inventory, and administrative tasks. The Sous Chef must communicate effectively and remain calm and composed in high-pressure situations. The stated total compensation range is $65,000–$80,000 per year, with earning potential tied to restaurant performance.

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, food storage and cooling, 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 (NCO) practices.
• Able to speak, read, write, and understand the primary language of the work location.
• Able to reach, bend, push, and pull items for up to 2 hours each day.
• Able to use fingers, hands, arms, and shoulders repetitively for up to 6 hours each day.
• Able to stand and maintain well-paced mobility for multiple hours.
• Able to balance, 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 establishes expectations for quality food and a neat, clean, and organized kitchen.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed