Executive Sous Chef: Lead Fine-Dining Kitchen & Training

The Post Oak; Illinois; On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Training program

Career growth

Employee discounts

Health plans

Dental & vision

401(k)

Job summary

McCormick & Schmick’s in Illinois seeks an Executive Sous Chef to support the Executive Chef by overseeing kitchen operations, guiding culinary staff, and ensuring consistent quality and food safety during daily service.

You will lead training, menu execution, and maintain high culinary standards, while achieving labor and cost targets and ensuring a superior dining experience for guests.

Qualifications

• 2+ years of culinary management in upscale/fine dining.
• Strong knowledge of back-of-house operations, staff supervision, inventory controls and food/labor cost.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on, lead-by-example style.
• Assist in managing all back-of-house staff, training and development.
• Help achieve budgeted labor and cost targets through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures adhering to OSHA standards.

Skills

Communication skills

Leadership

Conflict resolution

Education

Accredited culinary program

Job description

McCormick & Schmick’s in Illinois seeks an Executive Sous Chef to support the Executive Chef by overseeing kitchen operations, guiding culinary staff, and ensuring consistent quality and food safety during daily service.

You will lead training, menu execution, and maintain high culinary standards, while achieving labor and cost targets and ensuring a superior dining experience for guests.