Executive Sous Chef – Fine Dining Kitchen Leader

The Post Oak; Edina (MN); On-site; USD 70,000 - 78,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Dining and hotel discounts

Multiple health benefit plans

Dental, vision, life, disability, FSA,

401(k)

Paid sick leave

Paid time off

Monthly discretionary bonus potential

Job summary

McCormick & Schmick’s in Edina, MN is seeking an Executive Sous Chef to support the Executive Chef in running a high-end kitchen. You will supervise culinary staff, ensure consistency, quality, and food safety, and drive menu execution and training in daily service.

The role focuses on leading by example, achieving budget targets, and maintaining top-tier standards in an upscale dining environment. Comprehensive benefits and a strong training program are offered.

Qualifications

• At least 2 years of culinary management experience in upscale/fine dining.
• Strong knowledge of back-of-house operations including supervision and inventory controls.
• Experience managing food and labor costs and ensuring product quality.
• Excellent communication and leadership with conflict resolution skills.
• Stable, progressive work history and strong work ethic.

Responsibilities

• Ensure excellence in guest satisfaction with hands-on leadership and a Do Whatever It Takes attitude.
• Assist Executive Chef in managing all back-of-house staff, including training and development.
• Achieve or exceed budgeted labor and cost targets through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant procedures in the kitchen.

Skills

Culinary management

Staff supervision

Inventory controls

Food and labor cost

Leadership

Communication

Education

Accredited culinary program

Job description

McCormick & Schmick’s in Edina, MN is seeking an Executive Sous Chef to support the Executive Chef in running a high-end kitchen. You will supervise culinary staff, ensure consistency, quality, and food safety, and drive menu execution and training in daily service.

The role focuses on leading by example, achieving budget targets, and maintaining top-tier standards in an upscale dining environment. Comprehensive benefits and a strong training program are offered.