Executive Sous Chef

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

Benefits offered by this job

Extensive training program

Career development and growth

Employee discounts on dining, retail,お

Health benefit plans

Dental, vision, life insurance, 401(k)

Paid leave

Paid time off

Monthly discretionary bonus potential

Job summary

McCormick & Schmick’s in Des Plaines, IL is seeking an Executive Sous Chef to support the Executive Chef in a fine dining kitchen, delivering flawless seafood and steak experiences.

You will lead back-of-house operations, train staff, manage costs, ensure food safety, uphold high culinary standards, and drive guest satisfaction. The position offers a competitive USD 75,000–85,000 yearly salary with growth opportunities.

Qualifications

• At least 2 years of culinary management in an upscale dining establishment.
• Strong back-of-house operations knowledge, including staff supervision and cost control.
• Excellent communication, leadership, and conflict resolution skills.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensure guest satisfaction through a hands‑on, lead by example management style.
• Assist the Executive Chef in managing back-of-house staff, training, and development.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Oversee weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA compliance.

Skills

Culinary management

Staff supervision

Food cost control

Budget planning

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.