Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
excellent earning potential
Attainable bonuses paid bi-weekly
Comprehensive training program
Three weeks of paid time off annually
401k plan with company matching
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
holiday closures
Job Description
Firebirds Wood Fired Grill is an innovative and dynamic restaurant brand known for its vibrant atmosphere, exceptional hospitality, and commitment to providing guests with a memorable dining experience. As a new player in the restaurant industry with multiple locations, Firebirds emphasizes a warm and engaging environment where passion for food and hospitality meet. With its focus on quality and guest satisfaction, Firebirds continues to grow and expand its presence across various markets, creating ample opportunities for culinary professionals. The restaurant specializes in wood-fired grilled dishes, fresh ingredients, and scratch-made recipes that consistently impress diners and maintain high culinary standards.
The role of Culinary Executive Leader at Firebirds is a pivotal leadership position designed to oversee all back of house kitchen operations and food production. This executive role requires a candidate with a minimum of two years experience in an executive chef capacity within a high-volume, full-service restaurant. The Culinary Executive Leader will manage and inspire a diverse team of culinary professionals, including Sous Chefs and other back of house personnel, ensuring excellent food quality, organization, and operational efficiency throughout the kitchen. The position demands an individual who remains calm under pressure, exhibits a warm and passionate demeanor, and is highly skilled in butchering and food preparation in a scratch kitchen environment.
This opportunity is ideal for culinary professionals who aspire to advance their leadership skills while participating in an exciting new restaurant opening. The Culinary Executive Leader will be instrumental in training, mentoring, and developing the kitchen team, fostering a positive and productive work environment. Leading the ordering and inventory management process, the leader will ensure seamless food supply chain operations aligned with the restaurant's commitment to fresh and high-quality ingredients. The role offers excellent earning potential, bi-weekly bonuses, comprehensive benefits, and holiday closures, including Christmas and Thanksgiving, emphasizing a healthy work-life balance.
Firebirds is committed to diversity and equal opportunity employment, encouraging talented culinary leaders who are eager to join a supportive and growth-oriented team. The detailed training program and career advancement prospects make this position rewarding for professionals dedicated to culinary excellence and leadership in hospitality. If you seek a vibrant work environment with a focus on continuous learning and teamwork, this role provides a compelling opportunity to elevate your culinary career while contributing to a thriving restaurant brand.
The role of Culinary Executive Leader at Firebirds is a pivotal leadership position designed to oversee all back of house kitchen operations and food production. This executive role requires a candidate with a minimum of two years experience in an executive chef capacity within a high-volume, full-service restaurant. The Culinary Executive Leader will manage and inspire a diverse team of culinary professionals, including Sous Chefs and other back of house personnel, ensuring excellent food quality, organization, and operational efficiency throughout the kitchen. The position demands an individual who remains calm under pressure, exhibits a warm and passionate demeanor, and is highly skilled in butchering and food preparation in a scratch kitchen environment.
This opportunity is ideal for culinary professionals who aspire to advance their leadership skills while participating in an exciting new restaurant opening. The Culinary Executive Leader will be instrumental in training, mentoring, and developing the kitchen team, fostering a positive and productive work environment. Leading the ordering and inventory management process, the leader will ensure seamless food supply chain operations aligned with the restaurant's commitment to fresh and high-quality ingredients. The role offers excellent earning potential, bi-weekly bonuses, comprehensive benefits, and holiday closures, including Christmas and Thanksgiving, emphasizing a healthy work-life balance.
Firebirds is committed to diversity and equal opportunity employment, encouraging talented culinary leaders who are eager to join a supportive and growth-oriented team. The detailed training program and career advancement prospects make this position rewarding for professionals dedicated to culinary excellence and leadership in hospitality. If you seek a vibrant work environment with a focus on continuous learning and teamwork, this role provides a compelling opportunity to elevate your culinary career while contributing to a thriving restaurant brand.
Job Requirements
- Minimum 2 years of experience in a high-volume, full-service restaurant in an executive chef capacity
- experience in butchering
- strong communication skills
- ability to maintain poise and control in stressful situations
- self-motivated with discipline and professional appearance
Job Qualifications
- Minimum 2 years of experience in a high-volume, full-service restaurant in an executive chef capacity
- warm, passionate approach and commitment to the culinary industry
- strong communication skills
- ability to maintain poise and control in stressful situations
- self-motivated with a strong sense of discipline and professional appearance
- experience in butchering
- experience in a scratch kitchen preferred
Job Duties
- Lead the back of house team in operations and food production
- train and mentor the Sous Chef
- provide guidance and constructive feedback to team members on performance
- facilitate cross-training among team members to expand their kitchen knowledge
- oversee butchering and portion control during each shift
- create a positive work environment that upholds food quality and kitchen cleanliness
- engage in team building by interviewing and hiring back of house staff to achieve staffing goals
- manage the ordering of produce, seafood, and main food supplies
- conduct bi-weekly inventory with team collaboration
- work effectively in a team-oriented kitchen alongside all managers
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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