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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
Paid Time Off
401k
Bonus Pay
Job Description
Firebirds Wood Fired Grill is a distinguished collection of 69 polished-casual restaurants across the United States, specializing in boldly flavored, classic American cuisine. Known for their expertise in preparing fresh steaks and seafood from scratch, the kitchens at Firebirds use authentic wood-fired grills fueled by local hickory, oak, or pecan wood, which imparts unique and delightful smoky flavors to each dish. Architecturally, each restaurant features custom-designed wine walls and inviting patios, creating a welcoming atmosphere for guests. The FIREBAR is a signature feature offering an extensive selection of artisan cocktails, craft beers, and a refined wine list, including Firebirds’ private... Show More
Job Requirements
- 2+ years experience as an executive chef in a high volume, full service restaurant
- Proven butchering skills
- Ability to manage and develop a team
- Strong communication abilities
- Self-motivation and discipline
- Capacity to maintain professional appearance under pressure
- Preferable scratch kitchen experience
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 by evaluating, encouraging, and teaching 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 Criteria
Experience
Mid Level (3-7 years)
Job Location
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