Sous Chef

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

Overview

McCormick &Schmick’s is known for its timeless approach to American seafood dining, featuring impeccably fresh fish, premium steaks, and seasonally inspired dishes. With a polished yet approachable atmosphere, classic interiors, and attentive service, the restaurant delivers a refined experience rooted in quality and consistency. It’s a trusted destination for business dining, celebrations, and guests seeking expertly prepared steaks, seafood and oysters in an elegant setting.

As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

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, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $68,000.00 - USD $75,000.00 /Yr.