Culinary Kitchen Supervisor: Lead, Learn, Grow - Benefits

McCormick & Schmick's

Atlantic City (NJ)

On-site

USD 34,000 - 41,000

Full time

14 days+

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Benefits offered by this job

Extensive training program

Career development opportunities

Employee dining discounts

Health benefit plans

Paid sick leave

Paid time off

Job summary

McCormick & Schmick's in Atlantic City is seeking a Back of House Culinary Supervisor to support kitchen operations, coach the culinary team, and ensure consistency, quality, and food safety across shifts. Working alongside the Executive Chef and Sous Chefs, you will play an important role in daily execution, team development, and delivering exceptional guest experiences.

You will collaborate with the Executive Chef and Sous Chefs to drive daily execution, drive team development, and elevate

Qualifications

1–2 years of culinary or restaurant supervisory experience; upscale/fine dining preferred.
Advanced knowledge of back-of-house operations, food prep, sanitation, and food safety.
Experience coaching or leading teams in a fast-paced kitchen.
Strong communication, leadership, and conflict‑resolution skills.
Ability to multitask, prioritize, and stay composed during high-volume periods.
Stable work history and strong work ethic.
Culinary school education or graduation from accredited program is a plus.
Ability to work a flexible schedule, including evenings, weekends, and holidays.

Responsibilities

Lead and support culinary team members during assigned shifts through a hands-on, lead-by-example approach.
Ensure excellence in guest satisfaction through a Do Whatever It Takes attitude and consistent food quality.
Assist with supervising daily back-of-house operations, including food preparation, line execution, and kitchen organization.
Support the training and development of line cooks and other culinary team members through coaching and feedback.
Monitor food quality, presentation, portioning, and recipe adherence for consistency.
Assist with inventory management, product rotation, receiving deliveries, and stocking procedures.
Maintain cleanliness, sanitation, and organization of all kitchen areas per health standards and OSHA.
Help manage shift staffing levels and workflow to maximize productivity and efficiency.
Ensure all food safety procedures are followed during each shift.
Address operational challenges and team concerns timely.