Sous Chef

The Post Oak; Atlantic City (NJ); On-site; USD 68,000 - 75,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Generous employee discounts

Multiple health benefits

Paid sick leave

Paid time off

Monthly discretionary bonus

Job summary

McCormick & Schmick’s is seeking a Sous Chef to support the Executive Chef in managing kitchen operations and supervising staff. You will play a crucial role in ensuring quality, consistency, and food safety in our upscale dining setting.

The position includes staff training, cost management, and maintenance of high culinary standards. Candidates should have at least 2 years of experience in culinary management, strong communication skills, and a solid work history.

Qualifications

• At least 2 years of Culinary Management experience in an upscale/fine dining establishment.
• Strong knowledge of back of the house operations including cost management.
• Stable and progressive work history; strong work ethic.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on management style.
• Assist in managing all back of house staff including training and development.
• Achieve or exceed budgeted labor and cost centers.
• Oversee food inventory and ordering procedures.
• Maintain sanitation procedures adhering to OSHA regulations.

Skills

Culinary Management

Staff Supervision

Inventory Control

Leadership

Conflict Resolution

Education

Accredited Culinary Program

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

• Ensuresexcellence 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 monthlyinventories, 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 detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• 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.