Fine-Dining Sous Chef - Lead a Premier Kitchen

McCormick & Schmick's; Atlantic City (NJ); On-site; USD 68,000 - 75,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining

Health benefit plans

Dental & Vision

401(k)

Paid sick leave

Paid time off

Discretionary bonus potential

Job summary

McCormick & Schmick's in Atlantic City is seeking a Sous Chef to support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety during daily service.

This role requires at least 2 years of culinary management in upscale dining; strong leadership, communication, and cost-control skills; a graduate of an accredited culinary program is a plus.

Qualifications

• At least 2 years of culinary management experience in an upscale/fine dining establishment.
• Strong knowledge of back-of-house operations, including staff supervision, inventory controls and food/labor cost.
• Stable and progressive work history; strong work ethic.
• Graduate of an accredited culinary program is a plus.

Responsibilities

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

Skills

Leadership

Communication

Staff supervision

Food safety

Education

Culinary program graduate

Job description

McCormick & Schmick's in Atlantic City is seeking a Sous Chef to support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety during daily service.

This role requires at least 2 years of culinary management in upscale dining; strong leadership, communication, and cost-control skills; a graduate of an accredited culinary program is a plus.