Executive Sous Chef - Fine Dining Kitchen Leader

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

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.