Published date: March 4, 2020 11:02 am

Location: Dania, Florida, United States

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®.


Provides support to Executive Chef in all areas of responsibility
Manages back of house team members, operations, and food production for the restaurant and FIREBAR®
Provides direction and training to team members by coaching, counseling, and providing feedback
Accountable for ordering produce, seafood, and main food orders
Conducts 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
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

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