Sous Chef at Elway's

First Meridian Services; Denver (CO); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Quarterly bonus potential

Health, Dental and Vision insurance

RTD EcoPass or employee parking

401(k) after 6 months

Skyport employee discounts

PTO accrual with tenure

7 holidays per year

Cell phone stipend

Job summary

First Meridian Services, Inc. seeks a Sous Chef to support the Executive Chef in managing kitchen operations at our airport location.

You will supervise kitchen staff, ensure recipes and portions meet quality standards, and maintain a clean, safe environment. Ideal candidates bring 2+ years in a professional kitchen with supervisory experience, ServSafe is a plus, and the ability to thrive in a fast-paced setting.

Qualifications

• High school diploma or equivalent required.
• ServSafe certification is a plus.
• 2+ years in a professional kitchen with supervisory experience preferred.

Responsibilities

• Supervise and coordinate kitchen staff to ensure smooth operation.
• Ensure recipes, portions, and quality standards are followed.
• Manage inventory and control food costs by reducing waste.
• Ensure health and safety regulations and sanitation standards are met.
• Train staff on culinary techniques, safety, and operations.
• Assist in scheduling and workload distribution.
• Coordinate with front-of-house to resolve guest concerns.
• Handle purchasing, inventory, and kitchen records.
• Support Executive Chef in controlling expenses and profitability.
• Foster teamwork and professional growth.

Skills

Guest experience

Teamwork

Fast-paced environment

Dependable

Availability

Compliance

Communication

Problem solving

Basic math

Background check

Education

High School diploma or equivalent

ServSafe Certification a plus

Job description

About this position

ABOUT FIRST MERIDIAN SERVICES

At First Meridian Services, Inc., our team members are our greatest asset. We are committed to building a workplace that excites, rewards, and supports you— one where passionate, professional, and knowledgeable individuals can grow and thrive. We are constantly seeking great people who will make us even greater.

As you get to know our culture and mission, we hope you’ll take full advantage of the opportunities to enhance your profession and contribute to our shared goals. We believe in creating a rewarding environment where you can build a long and successful career. Welcome to First Meridian Services—where your future takes flight.

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
• 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.

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.