Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
excellent earning potential
attainable bonus paid every other pay period
comprehensive training
Three weeks paid time-off annually
401K plus company match
Competitive medical insurance
Dental Insurance
Vision Insurance
Life insurance
holiday closures
Job Description
Firebirds Wood Fired Grill is a well-established restaurant recognized for its warm hospitality, high-quality food, and a dynamic, team-oriented atmosphere. As a prominent player in the casual dining sector, Firebirds combines the art of wood-fired grilling with an inviting ambiance that appeals to a diverse clientele seeking a memorable dining experience. With a commitment to excellence and continuous growth, Firebirds offers employees a professional environment that encourages development and teamwork. The company is known for providing a supportive workplace culture and opportunities for career advancement through new store openings and comprehensive training programs.
The role of Executive Chef at Firebirds Wood Fired Grill is a crucial leadership position within the back of house operations. This full-time leadership role carries an annual salary ranging from $75,000 to $85,000 and focuses on managing all aspects of food production, kitchen operations, and team development. The Executive Chef is responsible for overseeing the back of house team members, including Sous Chefs and line cooks, ensuring that the kitchen operates efficiently while maintaining the highest standards of food quality and cleanliness. Beyond operational oversight, this role demands a proactive leader who fosters a positive work environment, promotes team member growth, and upholds the restaurant's culinary standards.
An Executive Chef at Firebirds is expected to provide mentorship and coaching to culinary staff, facilitating skill development and cross-training across different cooking stations to enhance team versatility and effectiveness. This role requires strong communication skills and the ability to remain composed during high-pressure situations common in a fast-paced kitchen environment. Additionally, the Executive Chef plays an active part in the hands-on aspects of food preparation, such as butchering and portion control, reflecting a commitment to quality and consistency. The position also includes responsibilities such as interviewing and hiring to maintain adequate staffing levels, managing inventory control, and coordinating orders for produce, seafood, and other essential food items.
The Executive Chef is a key contributor to the overall hospitality experience at Firebirds, working closely with management and other departments to ensure seamless kitchen operations and a positive dining experience for guests. Firebirds values chefs who demonstrate passion, discipline, and a dedication to scratch kitchen practices, making this role ideal for culinary professionals seeking growth and leadership opportunities within a reputable and expanding company.
The role of Executive Chef at Firebirds Wood Fired Grill is a crucial leadership position within the back of house operations. This full-time leadership role carries an annual salary ranging from $75,000 to $85,000 and focuses on managing all aspects of food production, kitchen operations, and team development. The Executive Chef is responsible for overseeing the back of house team members, including Sous Chefs and line cooks, ensuring that the kitchen operates efficiently while maintaining the highest standards of food quality and cleanliness. Beyond operational oversight, this role demands a proactive leader who fosters a positive work environment, promotes team member growth, and upholds the restaurant's culinary standards.
An Executive Chef at Firebirds is expected to provide mentorship and coaching to culinary staff, facilitating skill development and cross-training across different cooking stations to enhance team versatility and effectiveness. This role requires strong communication skills and the ability to remain composed during high-pressure situations common in a fast-paced kitchen environment. Additionally, the Executive Chef plays an active part in the hands-on aspects of food preparation, such as butchering and portion control, reflecting a commitment to quality and consistency. The position also includes responsibilities such as interviewing and hiring to maintain adequate staffing levels, managing inventory control, and coordinating orders for produce, seafood, and other essential food items.
The Executive Chef is a key contributor to the overall hospitality experience at Firebirds, working closely with management and other departments to ensure seamless kitchen operations and a positive dining experience for guests. Firebirds values chefs who demonstrate passion, discipline, and a dedication to scratch kitchen practices, making this role ideal for culinary professionals seeking growth and leadership opportunities within a reputable and expanding company.
Job Requirements
- High school diploma or equivalent
- Minimum 2 years of experience as an Executive Chef in a high volume, full service restaurant
- Butchering experience required
- Ability to work under pressure
- Excellent communication skills
- Strong leadership and team management skills
- Commitment to maintaining a 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
- Manage back of house team members, operations and food production for the restaurant and FIREBAR
- Train and develop Sous Chef
- Provide direction and training to team members by coaching, counseling and providing feedback on job performance
- Cross train team members, evaluate, encourage, and teach team members to improve and widen their kitchen knowledge on each station
- Supervise and participate in butchering and portion control on each shift
- Create a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen
- Interview and hire back of house team members to maintain staffing goals
- Order produce, seafood, and main food orders
- Conduct inventory bi-weekly in a team effort
- Work closely with all managers in a team-driven kitchen
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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