Sous Chef

McCormick & Schmick's; Oxon Hill (MD); On-site; USD 70,000 - 75,000; Full time

Job summary

A leading restaurant is seeking a Management Recruiting Manager to ensure guest satisfaction and manage back-of-house operations. The role involves training staff, maintaining inventory, and adhering to sanitation procedures. The ideal candidate will have culinary management experience and strong leadership skills. Competitive salary and comprehensive benefits are offered.

Benefits

Extensive training program

Career development opportunities

Employee discounts

Health benefit plans

Dental and vision insurance

401(k)

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• At least 2 years of culinary management experience in upscale dining.
• Strong knowledge of back-of-house operations.

Responsibilities

• Ensure excellence in guest satisfaction through a hands-on management style.
• Assist the Executive Chef in managing back-of-house staff.
• Oversee weekly inventories and ordering of food and supplies.

Skills

Communication

Leadership

Conflict Resolution

Education

Graduation from an accredited culinary program

Job description

3 weeks ago Be among the first 25 applicants

Direct message the job poster from McCormick & Schmick's

Management Recruiting Manager @ Landry's Restaurants | Recruiting, Staffing

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 vacation
• Monthly discretionary bonus potential

Overview

• 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 vacation
• Monthly discretionary bonus potential

Responsibilities

• Ensure excellence in guest satisfaction through a "Do Whatever It Takes Attitude" and a hands-on, lead-by-example management style.
• Assist the Executive Chef in managing 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.
• Oversee weekly and monthly inventories, and ordering of food and supplies.
• Maintain sanitation procedures and organization of work areas adhering to all OSHA regulations.

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, food/labor costs, and product quality.
• Strong communication, leadership, and conflict resolution skills.
• Stable and progressive work history; strong work ethic.
• Graduation from an accredited culinary program is a plus.

EOE

Pay Range

USD $70,000.00 - USD $75,000.00 /Yr.

Seniority level

• Not Applicable

Employment type

• Full-time

Job function

• Management

Industries

• Hospitality and Restaurants

Referrals increase your chances of interviewing at McCormick & Schmick's by 2x

Inferred from the description for this job

Medical insurance, Vision insurance, 401(k), Disability insurance

Get notified when a new job is posted.

Sign in to set job alerts for “Sous Chef” roles.

Washington, DC $77,000.00-$80,000.00 1 month ago

Washington DC-Baltimore Area $110,000.00-$120,000.00 1 week ago

Executive Sous Chef - Conrad Washington DC

Washington, DC $70,000.00-$75,000.00 2 weeks ago

Sous / Executive Sous Chef - Uchi Washington D.C. (Train with Us in Austin, TX!)

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.