Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,100.00 - $93,800.00
Work Schedule
Standard Hours
Day Shifts
Benefits
excellent earning potential
Participation in monthly Profit-Sharing Plan
comprehensive training
Three weeks paid time off a year
401K plus company match
competitive benefits
holiday closures
Job Description
Firebirds Wood Fired Grill is a well-established restaurant known for delivering a unique dining experience that combines exciting wood-fired dishes with a warm and inviting atmosphere. As a leader in the full-service dining sector, Firebirds continuously strives to provide exceptional food quality and hospitality to its guests. With multiple locations and a commitment to community and quality, Firebirds focuses on cultivating a positive working environment for its staff while maintaining rigorous standards in food production and cleanliness. The company values team development, operational excellence, and creating memorable experiences for customers, making it a great place for culinary professionals to grow... Show More
Job Requirements
- 2 years high volume, full service restaurant management experience
- Strong leadership and coaching skills
- Ability to work in a high-pressure environment
- Excellent organizational abilities
- Effective communication skills
- Knowledge of kitchen operations including butchering and portion control
- Capability to manage inventory and food ordering
- Positive attitude and team collaboration skills
Job Qualifications
- 2 years high volume, full service restaurant experience in a management position
- Warm, passionate, and committed to the industry
- Excellent communication skills
- Ability to remain calm, cool, and collected under pressure
- Self-actualized and motivated
- Self-discipline
- maintained professional appearance
- Butchering experience preferred
- Scratch kitchen experience preferred
Job Duties
- Manages back of house team members, operations and food production for the restaurant and FIREBAR
- Trains and develops Sous Chef(s)
- Provides direction and training to team members by coaching, counseling and providing feedback on job performance
- Cross trains team members—evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station
- Supervises and participates in butchering and portion control on each shift
- Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen
- Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals
- Accountable for ordering produce, seafood, and main food orders
- Conducts inventory bi-weekly in a team effort
- Comfortable working in a team driven kitchen and closely works with all managers
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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