Sous Chef

McCormick & Schmick's; Atlantic City (NJ); On-site; USD 63,000 - 68,000; Full time

Benefits offered by this job

Comprehensive training program

Career development opportunities

Dining discounts at locations

Health, dental, and vision benefits

401(k) and other benefit plans

Paid time off and sick leave

Discretionary bonus potential

Job summary

McCormick & Schmick's in Atlantic City, NJ, is seeking a Sous Chef to support the Executive Chef in running an upscale kitchen with a hands‑on leadership style. You will oversee daily service, mentor staff, and ensure exceptional food quality and consistency across menus.

The role emphasizes high standards, training, and teamwork in a fine dining environment. Competitive pay ranges, strong benefits, and opportunities for professional growth are offered.

Qualifications

• At least 2 years of Culinary Management experience in upscale / fine dining.
• Strong knowledge of back‑of‑house operations, including staff supervision and cost controls.
• Excellent communication, leadership, and conflict-resolution skills.

Responsibilities

• Ensure guest satisfaction through a hands‑on, lead‑by‑example management style.
• Assist Executive Chef in managing back‑of‑house staff, training, and development.
• Meet or exceed labor and cost targets through planning and execution.
• Oversee inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA compliance.

Skills

Communication skills

Leadership

Conflict resolution

Staff supervision

Education

Culinary program degree (preferred)

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.

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 $63,000.00 - USD $68,000.00 /Yr.