Sous Chef at Elway's

Skyport HospitalityFirst Meridian Services; Quinte West; On-site; CAD 65,000 - 75,000; Full time

Benefits offered by this job

Salary range: $65k–$75k

Health, dental & vision insurance

401(k) after 6 months

Employee discounts

Paid time off + holidays

Job summary

First Meridian Services, Inc. is seeking a Sous Chef to support the Executive Chef in managing kitchen operations at an airport environment. You will oversee food preparation, ensure recipes and quality, and maintain a sanitary kitchen while guiding a team for efficient service.

The role requires 2+ years in a professional kitchen with supervisory exposure; ServSafe is a plus, and you will help manage inventory, costs, and staff training. Night/evening shifts and holidays may be required.

Qualifications

• High School diploma or equivalent required.
• 2+ years of experience in a professional kitchen, with supervisory experience.
• ServSafe certification a plus.

Responsibilities

• Supervise and coordinate kitchen staff activities.
• Ensure recipes, portion sizes, and quality standards are met.
• Maintain inventory and control food costs by reducing waste.
• Ensure health and safety regulations and sanitation standards.
• Train staff on culinary techniques and safety procedures.
• Assist scheduling to ensure adequate coverage and efficiency.

Skills

Kitchen supervision

Food preparation

Safety compliance

Inventory management

Cost control

Team coordination

Communication

Education

High School diploma or equivalent

ServSafe Certification

Job 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.

BENEFITS & PERKS

• Salary Range: $65,000 to $75,000 per year, depending on experience and qualifications, plus quarterly bonus potential based on budgeted operating profit and applicable bonus program terms. Bonus eligibility begins after 8 weeks (56 days) of employment.
• Insurance: Health, Dental and Vision available the first of the month following your start date; additional EAP, Critical Illness, Hospital Indemnity, and Life Insurance options available.
• Additional Benefits : Monthly cell phone stipend (opt-in), free RTD EcoPass or employee parking, 401(k) available after 6 months, and employee discounts at Skyport restaurant and retail locations.
• Time Off: PTO accrual increases with tenure, plus 7 recognized holidays per year and paid leave provided in accordance with applicable Colorado and federal laws.
• Growth : Supportive team environment with training and professional development opportunities.

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 successfully complete required airport security and background screening, including a federal 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 are 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.

Frequency of Physical Requirements
Bend: Occasionally
Climb/Crawl: Occasionally
Sit: Rarely
Kneel: Occasionally
Squat: Occasionally
Stand/Walk: Constantly

Frequency of Mental Requirements
Communicate Orally: Constantly
Evaluating: Frequently
Perform Calculations: Occasionally
Read/Comprehend: Regularly
Reason/Analyze: Regularly
Write: Occasionally

HIRING PROCESS

Application Deadline: September 14th, 2026.

Internal Applicants: Current First Meridian Services employees must meet applicable internal transfer eligibility requirements to be considered for this opportunity. Generally, employees must have been in their current position for at least six months and have no disciplinary documentation within the previous six months. Please get in touch with your manager or HR with questions regarding eligibility.

First Meridian is 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.