Head Chef/Executive Chef

Phoenix, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $72,500.00 - $99,900.00

Benefits

excellent earning potential

Profit-Sharing plan

comprehensive training

Paid Time Off

401K with company match

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

growth opportunities

holiday closures

Job Description

Firebirds Wood Fired Grill is a contemporary dining restaurant that emphasizes bold and fresh flavors using high-quality ingredients, offering an inviting and vibrant atmosphere for guests. As part of a rapidly growing hospitality group, Firebirds fosters a culture of innovation, collaboration, and excellence that aims to deliver memorable dining experiences. The establishment takes pride in its commitment to exceptional service, culinary creativity, and team member development, making it a destination for both guests and those passionate about a career in the culinary arts.

The Executive Chef role at Firebirds Wood Fired Grill is pivotal to the success o... Show More

Job Requirements

High school diploma or equivalent
Minimum 2 years experience in restaurant management in a high volume, full service environment
Strong leadership and team management skills
Excellent communication and interpersonal abilities
Ability to work efficiently under pressure
Knowledge of kitchen operations and food safety standards
Willingness to train and mentor staff
Ability to perform physical kitchen duties including butchering
Commitment to maintaining a clean and organized kitchen environment

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 Location

We didn't receive the exact location for this job posting,

please contact the employer.

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