Executive Sous Chef
landrysDes Plaines, IL
$75,000 per year
APPLY (opens in a new tab)Executive Sous Chef
landrysDes Plaines, ILMid L4
$75,000 per year
Chefs and Head CooksFirst-Line Supervisors of Food Preparation and Serving WorkersFood Service Managers
APPLY NOW (opens in a new tab)Executive Sous ChefMcCormick & Schmidck'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 an Executive 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 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
Pay Range USD $75,000.00 - USD $85,000.00 /Yr.
Matching similar jobs
Level
Mid L4
Salary
$75,000 per year
Location
Des Plaines, IL
Occupation
Chefs and Head Cooks
Industry
Full-Service Restaurants
Posted
today