Kitchen Supervisor - Snooze - Denver International Airport in Denver, Colorado at First Meridian Services

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.

The Back of House (BOH) Supervisor works closely with the Executive Chef and management team and is responsible for overseeing kitchen operations and ensuring the efficient and effective preparation of high-quality meals. This role involves supervising kitchen staff, managing food inventory, maintaining cleanliness and organization in the kitchen, and ensuring adherence to food safety and sanitation standards.

· Supervise and manage kitchen staff, ensuring efficient and effective operations during meal service.

· Oversee food preparation and cooking processes to ensure high-quality, consistent dishes.

· Monitor kitchen workflow and coordinate tasks to ensure timely and accurate meal delivery.

· Enforce food safety and sanitation guidelines, maintaining a clean and organized kitchen.

· Manage food inventory, including ordering, receiving, and properly storing supplies.

· Address and resolve any issues or conflicts that arise in the kitchen.

· Maintain clear communication with front-of-house staff to ensure seamless service.

· Ensure compliance with health and safety regulations and company policies.

· Support the Executive Chef and management team in achieving overall restaurant goals.

· 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

· High School diploma or equivalent

· 2+ years of experience in the hospitality industry, with at least 1 year in a supervisory or leadership role

· ServSafe Certified a plus

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 BOH Supervisor 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