Executive Sous Chef

McCormick & Schmick's; Minneapolis (MN); On-site; USD 70,000 - 78,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee discounts

Health benefit plans

Dental and vision insurance

Paid sick leave

Paid time off

Monthly bonus potential

Job summary

McCormick & Schmick’s seeks an Executive Sous Chef to manage kitchen operations and supervise culinary staff. You will ensure food quality, safety, and excellence in guest satisfaction by leading through example in a fine dining environment.

Key responsibilities include training back of house staff, managing labor costs, and maintaining high culinary standards. Ideal candidates will have 2+ years of Culinary Management experience and strong knowledge of upscale dining operations.

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.
• Stable and progressive work history; Strong work ethic.

Responsibilities

• Ensures excellence in guest satisfaction through a hands-on, lead by example management style.
• Assist the Executive Chef in managing all back of house staff.
• Achieve or exceed budgeted labor and other cost centers.
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.

Skills

Culinary Management

Staff Supervision

Inventory Control

Food Safety

Leadership

Conflict Resolution

Education

Graduate of an 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.

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

• 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 $70,000.00 - USD $78,000.00 /Yr.