<h3>Job Description</h3>
Job Description
Salary Range Commensurate w/Experience:
$52k-$65k / year
(plus, monthly profit share)
BENEFITS:
• FLEXIBLE SCHEDULES
• UP TO 17 DAYS OF PTO WITH IMMEDIATE ACCESS
• 401K MATCH
• INSURANCE AFTER 60 DAYS
• FREE ACCESS TO MENTAL HEALTH SERVICES
Mexican Sugar is a Pan-Latin restaurant offering refined dishes that are as bold in flavor as they are elegant in presentation. Everything is made from scratch and prepared with authentic ingredients and traditional cooking methods.
We are looking for kitchen operators who possess high energy, self-motivation, and a commitment toproviding authentic hospitality. Our ideal candidate is an experienced sous chef with a strong background in high-volume, scratch-made cooking. You will be responsible for running an efficient kitchen, ensuring safety and sanitation protocols are always followed, producing top-quality food, and collaborating closely with restaurant managers to oversee all aspects of food and beverage service.
Responsibilities
• Manage kitchen operations from all aspects as well as provide support throughout the shift.
• Maintain the highest level of food quality while managing waste.
• Managing employees’ schedules
• Responsible for inventory &amp; purchasing and receiving with approved vendors.
• Maintain a clean &amp; organized facility &amp; following local health regulations.
• Training and developing hourly personnel.
Qualifications
• 2+ years of kitchen experience in a similar role
• A degree in Culinary Arts is not required but is a plus.
• Experience in leading and supervising hourly team members.
• Experience working within budget parameters.
• Knowledge of Scheduling and Restaurant software programs
• Strong knowledge of cooking methods, kitchen equipment, and best practices
We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.
EOE

Sous Chef

<h3>Job Description</h3>
Job DescriptionDescription:
THE COMPANY
Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members.
 
At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career!
WHAT WE OFFER
<ul>
<li>Competitive wages, training, and growth opportunities.</li>
<li>Early access to paycheck (pay on demand).</li>
<li>Health, Dental, Vision, and Life Insurance.</li>
<li>Paid Vacation, Holidays, and Sick Leave.</li>
<li>401K with company match.</li>
<li>Free meals at work.</li>
<li>Employee Assistance Program.</li>
<li>Generous Employee Referral Program and more.</li>
</ul>
POSITION SUMMARY
Our Sous Chef, in collaboration with the Director of Culinary Experience, is responsible for all daily operations and staffing for the community's restaurant. This includes supervising all kitchen staff, meal preparation, purchasing, cost control, sanitation, safety, and staff training. As Sous Chef, you will have the opportunity to connect with and positively impact the lives of our residents daily. We create everything from traditional comfort food to unique and exciting culinary options from around the globe, and a seasonal menu that changes quarterly using fresh local ingredients. We focus on cooking and baking almost everything from scratch. The ideal candidate is a skilled and passionate culinary professional with a strong commitment to providing exceptional service to seniors.
KEY RESPONSIBILITIES
<ul>
<li>Work closely with the Director of Culinary Experience (Executive Chef) to run the department efficiently and effectively within budget. </li>
<li>Ensure resident satisfaction through a top-notch dining experience.</li>
<li>Direct and manage all back- and front-of-the-house staff.</li>
<li>Maintain all departmental documentation according to state and federal regulations. </li>
<li>Assist in the planning and execution of all menus and meal preparation, department and family events, and catering functions.</li>
<li>Maintain inventory control of food, alcohol, supplies, and equipment, and purchase as necessary.</li>
<li>Assist in the recruitment efforts for the department, including interviewing, hiring, and training staff.</li>
<li>Cover shifts resulting from call-offs.</li>
<li>Prepare and cook meals following established menus, recipes, dietary, and sanitary guidelines.</li>
<li>Ensure proper handling and storage of cleaning supplies and chemicals.</li>
<li>Maintain a professional appearance.</li>
<li>Aid in all kitchen operations as needed.</li>
</ul>
 
Requirements:
CANDIDATE QUALIFICATIONS
Education and certificates:
<ul>
<li>High School Diploma or equivalent.</li>
<li>Culinary education is preferred, or an equivalent combination of experience and education is required.</li>
<li>Serve Safe Manager (Food Handler Certificate) with an understanding of kitchen sanitation and food codes.</li>
</ul>
Experience, Competencies, and Skills:
<ul>
<li>At least three (3) years of food preparation experience in full-service kitchen surroundings, including following recipes and cooking dishes from scratch.</li>
<li>At least one (1) year of supervisory experience is preferred.</li>
<li>Knowledge of kitchen equipment and knife handling skills.</li>
<li>Knowledge of dietary restrictions and meal modifications for seniors is a plus. </li>
<li>Proficiency in preparing a variety of meals, including large-batch cooking.</li>
<li>Creative culinary and prep skills are a plus.</li>
<li>Previous experience in senior living, healthcare, or hospitality settings is highly desirable.</li>
<li>Availability to work flexible shifts, including weekends and holidays.</li>
</ul>

<h3>Job Description</h3>
Job DescriptionBenefits/Perks
<ul>
<li>Flexible Scheduling</li>
<li>Competitive Compensation</li>
<li>Career Advancement Opportunities</li>
</ul>
Job SummaryWe are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you.&nbsp; Responsibilities:&nbsp;
<ul>
<li>Create innovative menus according to the seasonal availability of ingredients and customer expectations</li>
<li>Prepare and plate food according to kitchen specifications</li>
<li>Assist&nbsp; with kitchen operations with a goal of increasing revenue and profit</li>
<li>Supervise and coordinate all food preparation and presentation</li>
<li>Provide training and leadership for kitchen staff</li>
<li>Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price</li>
<li>Follow all food safety rules and regulations</li>
</ul>
Qualifications:&nbsp;
<ul>
<li>High school diploma/GED</li>
<li>&nbsp;Previous culinary experience</li>
<li>Certification from culinary school preferred</li>
<li>ServeSafe or Food Handler’s Certification</li>
<li>Advanced knowledge of culinary techniques and recipes</li>
<li>Ability to remain calm and thrive under pressure</li>
<li>Excellent management and leadership skills</li>
</ul>

<h3>Job Description</h3>
Job Description
 
JOB DESCRIPTION 
SOUS CHEF
Reports To: Chef
Job Type: Full Time
Hours Per Week: +40 hours
GENERAL DESCRIPTION
We are looking for a Sous Chef who can hand handle menu planning and managing, food preparation, and providing assistance to the executive chef. Tasks include but are not limited to recording inventory management, managing kitchen operations, ensuring food quality, and maintaining cleanliness and safety standards.
RESPONSIBILITIES AND DUTIES
<ul>
<li>Assist Executive Chef in the overall operation of the food service function, preparation, and production. </li>
<li>Ability to have a flexible schedule.</li>
<li>Ensure all kitchen operations occur in a timely manner</li>
<li>Resolve client issues and concerns</li>
<li>Monitor and record inventory, ordering product as needed</li>
<li>Provide support to junior kitchen staff with various tasks including food preparation, line cooking, and dish plating</li>
<li>Assist Executive Chef in training new staff to comply with kitchen standards</li>
<li>Adhere to and implement sanitation and safety regulations</li>
<li>Step in for the Executive Chef in their absence</li>
</ul>
 
SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES
The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: 
<ul>
<li>Must speak, read, write, and understand the primary language(s) used in the workplace.</li>
<li>Requires good communication skills, both verbal and written.</li>
<li>Most tasks are performed in a team environment, with the Head Chef and Cooks acting as the kitchen's team leaders.</li>
<li>Must be able to operate kitchen facilities with minimal direct supervision.</li>
<li>Must possess basic computer skills.</li>
<li>Thorough knowledge of food products, standard recipes, and proper preparation.</li>
<li>Ability to analyze, forecast data, and make judgments to ensure proper payroll and production controls are in place.</li>
<li>Ability to supervise staff and accomplish goals on a timely basis.</li>
<li>Ability to conduct safety/staff meetings and menu briefings and maintain communication lines between line staff.</li>
<li>Ability to effectively deal with internal and external customers and collect accurate information to resolve conflicts.</li>
<li>Ability to use modern technology to execute efficiency in food production, i.e., Rational equipment knowledge.</li>
<li>Must possess the ability to train staff and advance staff</li>
<li>Must direct and execute a strict strategy to ensure safety</li>
</ul>
 
PHYSICAL DEMANDS
<ul>
<li>Most work tasks are performed indoors. Temperature is generally moderate and controlled by internal environmental systems; however, the worker must be able to work in extreme temperatures like freezers (4&amp;degree;F or -20&amp;degree;C) and kitchens (122&amp;degree;F or +50&amp;degree;C), possibly for one hour or more.</li>
<li>Most work tasks are performed indoors, temperature can be very hot with or without control of environmental systems.</li>
<li>Must be able to stand for long periods of time. </li>
<li>Must be able to maneuver between stations and areas efficiently and easily. </li>
<li>Must be able to lift up to 40 lbs.</li>
<li>Requires manual dexterity to use and operate kitchen and other equipment</li>
<li>Must have a Safe Serve certificate </li>
</ul>
QUALIFICATION STANDARDS
Education
High school or equivalent education required.
Experience
Must have three to five years prior experience as a Sous Chef
Licenses or Certificates
Food Safe Certificate (Required)
Grooming
All employees must maintain a clean, and well-groomed appearance by Corporate Housing Hospitality standards. 
This job description is not an exclusive or exhaustive list of all job functions; an employee in this position may be asked to perform tasks outside of classification by a supervisor or manager from time to time. 
COMPENSATION AND BENEFITS (AFTER 90 DAYS)
<ul>
<li>Dental Insurance</li>
<li>Health insurance</li>
<li>Paid time off</li>
<li>Vision insurance</li>
<li>Housing provided</li>
<li>Free meals</li>
<li>Quarterly Bonus</li>
<li>Upon completing one year of employment, you will be eligible for comprehensive coverage for Allied Medical services provided by the employer.</li>
</ul>

<h3>Job Description</h3>
Job Description
SOUS CHEF
(JOB DESCRIPTION)
Position: Sous Chef
Location: Rosewater Rooftop by Akira Back, The Ray Hotel
Department: Operations, Back of House
Reports To: Executive Chef, Executive Sous Chef
Type: Salary Exempt
Salary Adjustments: Based on Performance
POSITION SUMMARY: The&nbsp;Sous Chef will be responsible for overseeing and co-coordinating, in conjunction with the Executive Chef, the efficient management of the kitchen operation and all its departments. The&nbsp;Sous Chef will ensure the highest standards of kitchen products, cleanliness and adherence to all other areas of Company policy and current legislation.
GUEST SERVICE REQUIREMENTS:
<ul>
<li>
Provide a friendly, personal demeanor with a willingness to interact 
</li>
<li>
Provide professional and friendly guest services 
</li>
<li>
Commits self to the below listed Company values, and acknowledges dedication to providing excellent guest service for our Guests and our internal team, at all times
</li>
</ul>
SAFETY REQUIREMENTS:
<ul>
<li>
Ability to work safely and prevent personal injury
</li>
<li>
Commitment to the safety of fellow co-workers and our guests, and the ability to demonstrate that commitment through daily actions
</li>
</ul>
ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:
<ul>
<li>
Assist and provide recommendations to Executive Chef in kitchen menu planning and development including updates on food allergies 
</li>
<li>
Assist Executive Chef with food cost controlling. Provide recommendations to reduce costs and increase savings 
</li>
<li>
Carry out service in accordance to the procedures 
</li>
<li>
Responsible for hiring, training, coaching, disciplining team members 
</li>
<li>
Communicate new information, messages and any relevant documentation from the Executive Chef to all kitchen staff. Organize all kitchen management &amp; kitchen staff meetings per Executive Chef 
</li>
<li>
Responsible for the whole kitchen operation in the absence of the Executive Sous Chef 
</li>
<li>
Ensure kitchen equipment is functioning well and keep track of the maintenance and servicing from time to time 
</li>
<li>
Responsible for food quality control and food is consistent in keeping with the standards of the kitchen 
</li>
<li>
Carry out inspections for kitchen food safety policy and its implementation 
</li>
<li>
Schedule kitchen staff’s duty in rotations; ensure that all kitchen staff undertake their responsibilities to the best of their ability 
</li>
<li>
Train kitchen staff per policies and procedures 
</li>
<li>
Attend any training or re-training sessions as deemed necessary by the company including first aid training and Hygiene, Health and Safety Training. Rostered as a first aid trained member of staff whilst you are on duty 
</li>
<li>
Ensure kitchen staff present and maintain professional image in the kitchen
</li>
<li>
Assists and/ or completes additional tasks as assigned 
</li>
</ul>
IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE EXECUTIVE SOUS CHEF WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES:
<ul>
<li>
Accountability
</li>
<li>
Development
</li>
<li>
Working relationships
</li>
<li>
Judgment
</li>
<li>
Quality of work
</li>
<li>
Job skills knowledge
</li>
<li>
Productivity
</li>
<li>
Dependability
</li>
<li>
Punctuality 
</li>
<li>
Adherence to Policy
</li>
<li>
Verbal communication
</li>
<li>
Attitude
</li>
<li>
Appearance
</li>
<li>
Teamwork
</li>
<li>
Guest satisfaction
</li>
</ul>
EDUCATION/REQUIREMENTS:
<ul>
<li>
High School Diploma Preferred
</li>
<li>
6-8 years minimum of experience, high volume preferred
</li>
<li>
Proof of eligibility to work in the United States
</li>
<li>
18+ years of age 
</li>
<li>
Possession of or the ability to possess all state required work cards (i.e. - manager servsafe)
</li>
<li>
Maintain a professional, neat and well-groomed appearance adhering to Company standards
</li>
</ul>
WORKING KNOWLEDGE REQUIREMENTS:
<ul>
<li>
Minimum of four years in a management role overseeing high volume or casual high-end restaurant operations
</li>
<li>
Experience planning and developing menus and recipes
</li>
<li>
Knowledge of opening and closing duties, proper lifting techniques, guest relations, sanitation and safety, kitchen crockery and utensil usage
</li>
<li>
Knowledge of kitchen manpower, labor cost and it’s control
</li>
<li>
Knowledge of geographical layout of the kitchen, it’s equipment/operations and emergency procedures
</li>
<li>
Knowledge of food safety and health/safety at work
</li>
<li>
Ability to proactively lead a team and individuals in a high stress environment
</li>
<li>
Proficient in Windows Office, Microsoft Office, Mac OSX and POS systems
</li>
</ul>
SKILLS:
<ul>
<li>
Must have strong problem-solving skills
</li>
<li>
Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the general public
</li>
<li>
Ability to maintain a high level of confidentiality
</li>
<li>
Ability to write reports, business correspondence and procedure manuals
</li>
<li>
Ability to demonstrate a positive attitude at all times 
</li>
<li>
Ability to keep an open and objective view
</li>
<li>
Ability to listen empathetically and be respectful at all times
</li>
<li>
Ability to maintain composure and stay focused
</li>
<li>
Ability to maintain personal integrity
</li>
<li>
Ability to work as a team, stay organized, handle various projects at one time, follow up and make accurate decisions
</li>
<li>
Ability to handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines
</li>
</ul>
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
<ul>
<li>
Must have good positive energy to make it through the day
</li>
<li>
Must be able to read the computer monitors
</li>
<li>
Must be able to print legibly for guests to read
</li>
<li>
Must be observant and quick to respond to various situations
</li>
<li>
Must be fluent in both written and spoken English language
</li>
<li>
Must be able to move quickly through work and set the pace in the office and/or venue
</li>
<li>
Must be able to sit and/or stand for extended periods of time
</li>
<li>
Must be dexterous and able to participate in all service aspects.
</li>
<li>
Must be able to twist, tow (push or pull), reach, bend, climb and carry as necessary
</li>
<li>
Must be able to push and lift up to 50 lbs.
</li>
<li>
Ability to use hands to handle, or feel objects, tools or controls
</li>
<li>
Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl
</li>
<li>
Ability to talk, hear, taste, and smell
</li>
<li>
Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
</li>
</ul>
WORK ENVIRONMENT &amp; SCHEDULE:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
<ul>
<li>
Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
</li>
<li>
Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume
</li>
<li>
Fast paced, high volume, high energy 
</li>
<li>
Hours may be part-time (less than 30 hours per week) 
</li>
<li>
Schedule could exceed 30 hours per week and may include overtime when approved by management
</li>
<li>
Work varied shifts to include days, nights, weekends and holidays
</li>
</ul>
SECURITY RESPONSIBILITIES:
<ul>
<li>
Security Level – MED
</li>
</ul>
DISCLAIMER:
This job description is a summary of duties, which you as&nbsp;Sous Chef are expected to perform in your assignment. It is by no means an all-inclusive list but is merely a broad guide to expected duties. As an employee you should understand that a job description is neither complete nor permanent; it can be modified at any time. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property. In addition, attendance at all scheduled training sessions and meetings is required. Also, at the request of management, any employee may be asked and expected to perform additional duties, responsibilities, or projects without notice.
Company DescriptionConstantly evolving and expanding with endless global possibilities for growth within the company 
<h3>Company Description</h3>
Constantly evolving and expanding with endless global possibilities for growth within the company

<h3>Job Description</h3>
Job Description
We are seeking a Tapas Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.
Responsibilities:
<ul>
<li>Oversee day-to-day culinary operations</li>
<li>Coordinate food and kitchenware orders</li>
<li>Check freshness and quality of ingredients</li>
<li>Assist in the development of menu items</li>
<li>Standardize recipes and plate presentations</li>
<li>Work with management to create a memorable experience for guests</li>
</ul>
Qualifications:
<ul>
<li>Previous experience in culinary arts, cooking, or other related fields</li>
<li>Knowledge of cost and labor systems</li>
<li>Passion for food and cooking techniques</li>
<li>Strong leadership qualities</li>
<li>Ability to thrive in a fast-paced environment</li>
</ul>
Company DescriptionWine Room / Tapas restaurant 
<h3>Company Description</h3>
Wine Room / Tapas restaurant

Tapas Chef

<h3>Job Description</h3>
Job Description
Position Overview:
Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®.
What we expect of you:
<ul>
<li>Provides support to Executive Chef in all areas of responsibility</li>
<li>Manages back of house team members, operations, and food production for the restaurant and FIREBAR®</li>
<li>Provides direction and training to team members by coaching, counseling, and providing feedback</li>
<li>Accountable for ordering produce, seafood, and main food orders</li>
<li>Conducts inventory bi-weekly in a team effort</li>
<li>Responsible for scheduling back of house team members</li>
<li>Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals</li>
<li>Supervises and participates in butchering and portion control on each shift</li>
<li>Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen</li>
</ul>
What’s in it for you:
<ul>
<li>Excellent earning potential</li>
<li>Attainable monthly bonus program</li>
<li>Comprehensive training</li>
<li>Three weeks of paid time-off annually</li>
<li>401k + Company Match</li>
<li>Competitive benefits— Medical, Dental, Vision, &amp; Life Insurance</li>
<li>New store openings— several growth opportunities for all team members!</li>
<li>Holiday closures— closed on Christmas and Thanksgiving Day; early closures on Christmas Eve!</li>
</ul>
Qualifications:
<ul>
<li>2 years high volume, full service restaurant experience in a management position</li>
<li>Warm, passionate, and committed to the industry</li>
<li>Excellent communication skills</li>
<li>Ability to remain calm, cool, and collected under pressure</li>
<li>Self-Actualized and motivated</li>
<li>Self-discipline; maintained professional appearance</li>
<li>Butchering experience preferred</li>
<li>Scratch Kitchen Experience preferred</li>
</ul>
If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer. 
Company DescriptionFirebirds Wood Fired Grill is a collection of 67 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill. 
<h3>Company Description</h3>
Firebirds Wood Fired Grill is a collection of 67 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.

<h3>Job Description</h3>
Job DescriptionBenefits/Perks
<ul>
<li>Flexible Scheduling</li>
<li>Competitive Compensation</li>
<li>Career Advancement Opportunities</li>
</ul>
Job SummaryWe are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you.&nbsp; Responsibilities:&nbsp;
<ul>
<li>Create innovative menus according to the seasonal availability of ingredients and customer expectations</li>
<li>Prepare and plate food according to kitchen specifications</li>
<li>Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit</li>
<li>Supervise and coordinate all food preparation and presentation</li>
<li>Provide training and leadership for kitchen staff</li>
<li>Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price</li>
<li>Follow all food safety rules and regulations</li>
</ul>
Qualifications:&nbsp;
<ul>
<li>High school diploma/GED</li>
<li>Extensive previous culinary experience</li>
<li>Certification from culinary school preferred</li>
<li>ServeSafe or Food Handler’s Certification</li>
<li>Advanced knowledge of culinary techniques and recipes</li>
<li>Ability to remain calm and thrive under pressure</li>
<li>Excellent management and leadership skills</li>
</ul>

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