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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $55,000.00 - $65,000.00
Work Schedule
Standard Hours
Benefits
excellent earning potential
Profit sharing plan
comprehensive training
Paid Time Off
401K with company match
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
holiday closures
Job Description
Firebirds Wood Fired Grill is a distinguished collection of 69 polished-casual dining restaurants known for its boldly flavored, classic American cuisine. The brand specializes in preparing fresh steaks and seafood from scratch, all seared over local hickory, oak, or pecan wood using authentic wood-fired grills. Firebirds stands out with architectural features such as custom-designed wine walls and inviting patios, complemented by the signature FIREBAR. The FIREBAR offers guests a wide selection of artisan cocktails, craft beers, and a robust wine list, including Firebirds’ private label wine, meticulously served at proper cellar temperatures. The company prides itself on its mission to... Show More
Job Requirements
- Minimum two years management experience in a high volume, full service restaurant
- Strong communication and leadership abilities
- Ability to coach and develop team members effectively
- Experience with inventory management and ordering processes
- Proficient in scheduling and staffing back of house teams
- Knowledge of butchering and portion control preferred
- Ability to maintain a professional appearance and demeanor
- Ability to work calmly under pressure
Job Qualifications
- Two 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
- Provide support to Executive Chef in all areas of responsibility
- Manage back of house team members, operations, and food production for the restaurant and FIREBAR
- Provide direction and training to team members by coaching, counseling, and providing feedback
- Accountable for ordering produce, seafood, and main food orders
- Conduct inventory bi-weekly in a team effort
- Responsible for scheduling back of house team members
- Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals
- Supervise and participate 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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