Sous Chef
McCormick & Schmick's, Atlantic City, NJ, United States
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
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 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 the 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‑house operations including staff supervision, inventory controls, food/labor cost, and product quality
Strong communication, leadership, and conflict resolution skills
Stable and progressive work history with a strong work ethic
Graduate of an accredited culinary program is a plus
EOE
Pay Range
USD $60,000.00 - USD $65,000.00 per year.
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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
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 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 the 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‑house operations including staff supervision, inventory controls, food/labor cost, and product quality
Strong communication, leadership, and conflict resolution skills
Stable and progressive work history with a strong work ethic
Graduate of an accredited culinary program is a plus
EOE
Pay Range
USD $60,000.00 - USD $65,000.00 per year.
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