Executive Sous Chef

Landry's; Northern (KY); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Dining discounts

Health benefit plans

Dental, vision, life, STD, 401k

Paid leave

Paid time off

Bonus potential

Job summary

McCormick & Schmick’s is seeking an Executive Sous Chef to support the Executive Chef in managing kitchen operations, supervising culinary staff, and upholding high standards for quality and food safety. You will play a key role in menu execution, training, and daily service excellence.

The role focuses on leadership in a fine dining environment, overseeing back-of-house operations, inventory, and cost controls while maintaining OSHA-compliant sanitation and a Do Whatever It Takes attitude.

Qualifications

• At least 2 years of Culinary Management experience in upscale/fine dining.
• Strong leadership, communication, and conflict-resolution skills.
• Experience managing back-of-house operations, inventory controls, and food/labor cost.
• Proven ability to train, supervise, and develop kitchen staff.
• Knowledge of sanitation and OSHA regulations.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on, lead-by-example management style.
• Assist the Executive Chef in managing back-of-house staff and ongoing training.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation and organization of work areas per OSHA standards.

Skills

Culinary management

Staff supervision

Leadership

Cost controls

Food safety

Education

Culinary degree (preferred)

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 centres 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.