Executive Sous Chef

Landry's; Edina (MN); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee dining discounts

Health benefit plans

Dental, vision, life insurance, STD

401(k)

Paid sick leave

Paid time off

Discretionary bonus potential

Job summary

McCormick & Schmick’s in Edina, MN is seeking an Executive Sous Chef to support the Executive Chef in delivering high-quality seafood and steaks in a fine-dining setting. You will lead back-of-house operations, train staff, manage labor and costs, uphold food safety, and ensure menu execution with consistency and flair during daily service.

You will also focus on hands-on leadership, continuous training, and maintaining an exceptional guest experience through precise execution and teamwork

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction and lead by example in a fine dining kitchen.
• Assist the Executive Chef in managing back-of-house staff including training and development.
• Aim to meet or exceed budgeted labor and cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work area.

Skills

Staff supervision

Inventory controls

Food/labor cost

Product quality

Communication

Leadership

Conflict resolution

Budgeting

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.

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 sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence 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 monthlyinventories, 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 detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $70,000.00 - USD $80,000.00 /Yr.