Sous Chef - Osteria Marco - Denver International Airport at Skyport Hospitality First Meridian Services

Quinte West, Ontario, Canada -

Full Time

Start Date

Immediate

Expiry Date

17 Jun, 26

Salary

70000.0

Posted On

19 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Expertise, Kitchen Operations, Food Preparation, Quality Standards, Inventory Management, Cost Control, Sanitation, Staff Supervision, Training, Scheduling, Communication, Problem-Solving, Judgment, Math Skills, Stress Management, Teamwork

Industry

Restaurants

Description

SUMMARY The Sous Chef plays a crucial role in supporting the Executive Chef in managing kitchen operations. This position involves overseeing food preparation, ensuring adherence to recipes and quality standards, and maintaining a safe and sanitary kitchen environment. Strong organizational skills, culinary expertise, and the ability to work effectively in a fast-paced environment are essential for success in this role. The Sous Chef contributes to the restaurant's success by ensuring efficient kitchen operations and delivering exceptional dining experiences to guests. PRIMARY RESPONSIBILITIES · Supervise and coordinate the activities of kitchen staff, including chefs, cooks, and kitchen employees. · Ensure adherence to recipes, portion sizes, and quality standards for all dishes prepared. · Maintain inventory levels and control food costs by minimizing waste and optimizing kitchen efficiency. · Ensure compliance with health and safety regulations and sanitation standards in the kitchen area. · Train kitchen staff on culinary techniques, food safety procedures, and kitchen operations. · Assist in scheduling kitchen staff to ensure adequate coverage and efficient workflow. · Collaborate with the front-of-house team to coordinate service and resolve any guest concerns or issues. · Handle administrative tasks such as ordering supplies, managing inventory, and maintaining kitchen records. · Support the Executive Chef in controlling kitchen expenses and maximizing profitability. · Foster a positive and collaborative work environment that encourages creativity, teamwork, and professional growth. REQUIRED SKILLS/ABILITIES · Genuine interest in providing a positive guest experience · Friendly, outgoing, approachable personality · Ability to work well with others and support a positive work environment · Ability to work in a fast-paced environment · Dependable · Flexible to work nights, weekends, and holidays · Ability to follow all guidelines and procedures set forth by FMS/Skyport, brand partners, airport, federal, state, and local employment regulations · Strong communication skills and ability to handle stressful situations · Strong problem-solving skills and ability to exercise good judgment · Ability to use basic math; e.g., addition, subtraction, and basic fractions · Must pass a 10-year background check EDUCATION AND EXPERIENCE: · High School diploma or equivalent · 2+ years of experience in a professional kitchen, with at least 1 year in a supervisory role · ServSafe Certified a plus WORKING ENVIRONMENT Airport: This position operates in a climate-controlled international airport environment. The temperature, volume of noise, and exposure to the public is outside the control of First Meridian Services, Inc. The position requires use of public spaces as provided by the airport. Restaurant: This position may require frequent exposure to a restaurant or retail operation environment. Regular exposure to varying temperatures (hot/cold/freezing), fumes, vapors, industrial restaurant equipment, noise, and guests will be a common occurrence. The nature of restaurant work requires the Sous Chef to possess certain physical abilities. Those listed here are representative of those that must be met by the employee to successfully perform this job. Most of the workday is spent standing or walking and working in close proximity to others. Eye-hand coordination, depth perception, finger dexterity, and functional vision and speech perception are required. Some bending, crouching, pushing/pulling and lifting/lowering of 20-50 lbs. Some repetitive motions with hands, wrists, or arms. Must be able to operate all equipment used in the restaurant. Some exposure to skin irritants, electrical equipment, and sharp instruments. Risk to these exposures is minimized by strict adherence to company standards, policies and procedures. Physical Requirements Frequency Mental Requirements Frequency Bend Occasionally Communicate Orally Constantly Climb/Crawl Occasionally Evaluating Frequently Sit Rarely Perform Calculations Occasionally Kneel Occasionally Read/Comprehend Regularly Squat Occasionally Reason/Analyze Regularly Stand/Walk Constantly Write Occasionally PAY Salary range between $60,000 to $70,000, depending on experience HIRING PROCESS Once you have applied, please anticipate communications from the team via text; this is our primary form of initial communication with candidates. We look forward to connecting *We are an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, gender identity, sexual orientation, disability, or protected veteran status. Job Type: Full-time

Responsibilities

The Sous Chef supports the Executive Chef by supervising kitchen staff, ensuring strict adherence to recipes and quality standards for all prepared dishes. Key duties include maintaining inventory, controlling food costs, ensuring sanitation compliance, and training kitchen personnel.