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 Executive Chef is responsible for leading the kitchen team and overseeing all culinary operations. This role involves ensuring the highest quality of food preparation and maintaining strict food safety and sanitation standards. The Executive Chef manages kitchen staff, controls food costs, and collaborates with front-of-house management to deliver an exceptional dining experience. Strong leadership, creativity, and a commitment to excellence are essential for success in this role.

Primary Responsibilities

• Oversee daily kitchen operations to ensure smooth and efficient service.
• Manage and supervise kitchen staff, including hiring, training, scheduling, and performance evaluations.
• Ensure all dishes are prepared to the highest quality and consistency.
• Maintain high standards of food safety, sanitation, and hygiene in compliance with health regulations.
• Monitor food inventory and order supplies to ensure kitchen is well-stocked.
• Control food costs and manage kitchen budget effectively.
• Review monthly Profit & Loss statements with the General Manager and develop action plans to address areas of concern.
• Inspect kitchen equipment and arrange for maintenance and repairs as needed.
• Train kitchen staff on culinary techniques, food safety procedures, and kitchen operations.
• Ensure compliance with all restaurant policies, procedures, and standards.

Required Skills/Abilities

• Highest standards of integrity, and discretion, with proven ability to maintain confidentiality.
• Strong understanding of restaurant operations.
• Highly organized, detail orientated, and common sensical.
• Effective communication skills both verbal and written, including the ability to coach, direct, and influence a diverse group of individuals.
• A leadership style that promotes respect, collaboration, and teamwork.
• Demonstrated ability to troubleshoot and competently problem-solve.
• 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
• 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 and some college preferred.
• 5+ years of progressive culinary experience in a professional kitchen, with at least 3+ years in a supervisory role.
• Experience in menu development, cost control, and inventory management.
• ServSafe certification required

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 Executive 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
Bend - Occasionally
Climb/Crawl - Occasionally
Sit - Rarely
Kneel - Occasionally
Squat - Occasionally
Stand/Walk - Constantly

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

Benefits & Perks

• Salary Range: $75,000- $90,000 per year
• Health, Dental, and Vision Benefits
• FREE Employee Parking
• FREE meals on shift
• 401k
• Career Training and Advancement Opportunities
• And did we mention…working with great people

*First Meridian Services utilizes E-Verify to confirm work eligibility within the US.

**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.