Position Overview: Our Executive Chefs are responsible for all back of house team members, operations, and food production. They develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. They must be able to remain calm and composed in high pressure situations and play a vital role in the execution of hospitality.

What we expect of you:

• Manage back of house team members, operations, and food production for the restaurant and FIREBAR®.
• Train and develop Sous Chef(s).
• Provide direction and training to team members by coaching, counseling, and providing feedback on job performance.
• Cross train team members — evaluates, encourages, and teaches 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.
• Develop the team by interviewing and hiring back of house team members to maintain staffing goals.
• Accountable for ordering produce, seafood, and main food orders.
• Conduct inventory bi-weekly in a team effort.
• Comfortable working in a team driven kitchen and closely works with all managers.

If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

• Excellent earning potential.
• Participation in monthly Profit-Sharing Plan.
• Comprehensive training.
• Three weeks paid time off a year.
• 401k + company match.
• Competitive benefits — Medical, Dental, Vision, & Life Insurance.
• New restaurant openings — several growth opportunities for all team members.
• Holiday closures — closed on Christmas and Thanksgiving Day; early closures on Christmas Eve.

• 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.