Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $80,000.00
Work Schedule
Standard Hours
Benefits
excellent earning potential
Attainable bonus
comprehensive training
Paid Time Off
401k
Medical
Dental
Vision
Life insurance
New store openings
holiday closures
Job Description
Firebirds Wood Fired Grill is a renowned restaurant brand recognized for its commitment to exceptional food quality and hospitality. Established with a passion for delivering an inviting dining experience, Firebirds brings together a team-driven approach to restaurant operations, emphasizing a warm and supportive work environment. Known for its scratch kitchen and focus on fresh ingredients, the restaurant excels in creating memorable meals in a relaxed yet refined atmosphere. As an employer, Firebirds values growth, development, and the well-being of its team members, providing comprehensive training programs and opportunities for career advancement through new store openings and structured leadership pathways.
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Job Requirements
- 2+ years high volume, full service restaurant experience in an Executive Chef position
- Butchering experience required
- 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
Job Qualifications
- 2+ years high volume, full service restaurant experience in an Executive Chef 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 required
- 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
- 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
OysterLink connects hospitality employers and applicants.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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