Sous Chef at Acme Feed and Seed

About First Meridian ServicesAt 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.SUMMARYThe 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.HOURSMust be flexible within operating hours of 3 AM to the last flight (typically between 10 PM and midnight)PRIMARY RESPONSIBILITIESSupervise 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/ABILITIESGenuine interest in providing a positive guest experienceFriendly, outgoing, approachable personalityAbility to work well with others and support a positive work environmentAbility to work in a fast-paced environmentDependableFlexible to work nights, weekends, and holidaysAbility to follow all guidelines and procedures set forth by FMS/Skyport, brand partners, airport, federal, state, and local employment regulationsStrong communication skills and ability to handle stressful situationsStrong problem-solving skills and ability to exercise good judgmentAbility to use basic math; e.g., addition, subtraction, and basic fractionsMust pass a 10-year background checkEDUCATION AND EXPERIENCE:High School diploma or equivalent2+ years of experience in a professional kitchen, with at least 1 year in a supervisory roleServSafe Certified a plus:WORKING ENVIRONMENTAirport: 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 & their FrequencyBend - OccasionallyClimb/Crawl - OccasionallySit - RarelyKneel - OccasionallySquat - OccasionallyStand/Walk - ConstantlyMental Requirements & their FrequencyCommunicate Orally - ConstantlyEvaluating - FrequentlyPerform Calculations - OccasionallyRead/Comprehend - RegularlyReason/Analyze - RegularlyWrite - OccasionallyBENEFITSSalary Range: between $50,000 to $60,000 per year, depending on experienceHealth, Dental & Vision insuranceFREE employee parkingFREE meals!401(k)Career Training and Advancement OpportunitiesAnd did we mention...working with great peopleHIRING PROCESSOnce 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.*First Meridian Services utilizes E-Verify to confirm work eligibility within the US.