Executive Sous Chef

McCormick & Schmick's; Des Plaines (IL); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Dining discounts

Health plans

Dental/vision/vol life/ disability

401(k)

Paid leave/time off

Bonus potential

Job summary

McCormick & Schmick's in Des Plaines, IL, seeks an Executive Sous Chef to support the Executive Chef by managing kitchen operations, supervising staff, and ensuring quality and food safety during daily service.

You will contribute to menu execution, lead training, and uphold high culinary standards in a refined, upscale dining environment that rewards hands-on leadership and a "Do Whatever It Takes" attitude.

Qualifications

• At least 2 years of Culinary Management experience in an upscale/fine dining establishment.
• Strong knowledge of back-of-house operations, inventory, and food/labor cost control.
• Proven leadership and communication skills, with a hands-on management style.

Responsibilities

• Ensure guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff and training.
• Help achieve budgeted labor and cost targets through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant work areas.

Skills

Culinary management

Staff supervision

Budget control

Quality control

Leadership

Food safety

Education

Accredited culinary program

Job description

Overview

McCormick &Schmick’s is known for its timeless approach to American seafood dining, featuring impeccably fresh fish, premium steaks, and seasonally inspired dishes. With a polished yet approachable atmosphere, classic interiors, and attentive service, the restaurant delivers a refined experience rooted in quality and consistency. It’s a trusted destination for business dining, celebrations, and guests seeking expertly prepared steaks, seafood and oysters in an elegant setting.

Overview

McCormick &Schmick’s is known for its timeless approach to American seafood dining, featuring impeccably fresh fish, premium steaks, and seasonally inspired dishes. With a polished yet approachable atmosphere, classic interiors, and attentive service, the restaurant delivers a refined experience rooted in quality and consistency. It’s a trusted destination for business dining, celebrations, and guests seeking expertly prepared steaks, seafood and oysters in an elegant setting. As an Executive Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $75,000.00 - USD $85,000.00 /Yr.