Executive Sous Chef - Fine Dining, Growth & Bonuses

The Post Oak; Rosemont (IL); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental & Vision

Paid leave

PTO

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 maintaining high standards of quality, consistency, and food safety. This role emphasizes menu execution, staff development, and hands-on leadership during daily service.

Qualified candidates will have 2+ years of culinary management experience in upscale dining, strong leadership and cost-control skills, and a culinary program background.

Qualifications

• 2+ years of culinary management experience in upscale / fine dining.
• Strong leadership, communication, and conflict-resolution skills.

Responsibilities

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

Skills

Culinary management

Education

Culinary program degree (preferred)

Job description

McCormick &Schmick’s is seeking an Executive Sous Chef to support the Executive Chef in managing kitchen operations, supervising culinary staff, and maintaining high standards of quality, consistency, and food safety. This role emphasizes menu execution, staff development, and hands-on leadership during daily service.

Qualified candidates will have 2+ years of culinary management experience in upscale dining, strong leadership and cost-control skills, and a culinary program background.