Fine Dining Executive Sous Chef - Lead and Inspire Kitchen

Landry's; Northern (KY); Hybrid; 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

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.