Executive Sous Chef

The Post Oak; Illinois; On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Training program

Career growth

Employee discounts

Health plans

Dental & vision

401(k)

Job summary

McCormick & Schmick’s in Illinois seeks an Executive Sous Chef to support the Executive Chef by overseeing kitchen operations, guiding culinary staff, and ensuring consistent quality and food safety during daily service.

You will lead training, menu execution, and maintain high culinary standards, while achieving labor and cost targets and ensuring a superior dining experience for guests.

Qualifications

• 2+ years of culinary management in upscale/fine dining.
• Strong knowledge of back-of-house operations, staff supervision, inventory controls and food/labor cost.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on, lead-by-example style.
• Assist in managing all back-of-house staff, training and development.
• Help achieve budgeted labor and cost targets through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures adhering to OSHA standards.

Skills

Communication skills

Leadership

Conflict resolution

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