Sous Chef

Firebirds Wood Fired Grill • Chandler, AZ

20d • $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 with high standards for food quality and a neat, clean, and organized workspace. It requires strong communication and organizational skills, the ability to manage administrative responsibilities, and composure in high-pressure situations. The posted total compensation range is $65,000–$80,000 per year; earning potential may increase with restaurant performance.

Requirements

• Two 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 (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 two hours each day.
• Able to use fingers, hands, arms, and shoulders repetitively for up to six hours each day.
• Able to stand and exert well-paced mobility for multiple hours at a time.
• Must have a sense of balance and be able 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.

What This Job Offers

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