Fine-Dining Sous Chef: Lead Kitchen & Team Growth

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

Benefits offered by this job

Training program

Career growth

Employee discounts

Health benefits

Dental & vision

Paid time off

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.

You will lead back-of-house teams in an upscale dining environment, participate in menu execution, training, and cost control while maintaining high culinary standards.

Qualifications

• At least 2 years of culinary management in upscale/fine dining.
• Strong knowledge of back-of-house operations and cost controls.
• Excellent communication, leadership and problem-solving skills.
• Stable and progressive work history; culinary program graduate a plus.

Responsibilities

• Ensure guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff and training.
• Achieve budgeted labor and cost targets through planning and execution.
• Oversee inventories and ordering of food and supplies weekly and monthly.
• Maintain sanitation and OSHA-compliant work areas.

Skills

Culinary management

Staff supervision

Inventory control

Food/labor cost

Leadership

Communication

Education

Accredited 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.

You will lead back-of-house teams in an upscale dining environment, participate in menu execution, training, and cost control while maintaining high culinary standards.