Landry's

Operates restaurants, hotels, gaming and entertainment

Executive Sous Chef

Culinary & Kitchen ProductionUpdated on Nov 10

Full-timeRosemont, IL, USAIn-person

About the Job

Requirements

At least 2 years of culinary management experience in an upscale or fine-dining establishment.
Strong knowledge of back-of-house operations, including staff supervision, inventory controls, food and labor costs, and product quality.
Strong communication, leadership, and conflict-resolution skills.
Stable and progressive work history and a strong work ethic.

Responsibilities

Support the Executive Chef in managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety.
Support menu execution, training, and high culinary standards during daily service.
Ensure guest satisfaction through a hands-on, lead-by-example management style.
Assist the Executive Chef in managing all back-of-house staff in an upscale or 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 food and supplies.
Maintain sanitation procedures and organize the work area in accordance with OSHA regulations.

Desired Qualifications

Graduation from an accredited culinary program.

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 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

EOE

Pay Range

USD $75,000.00 - USD $85,000.00 /Yr.

About the Company

Landry's

Operates restaurants, hotels, gaming and entertainment

Landry's manages a global portfolio of more than 600 dining, hotel, gaming, and entertainment venues. Its brands include well-known restaurants such as Bubba Gump Shrimp Co., Landry’s Seafood House, Morton’s, Mastro’s, and Vic & Anthony’s, plus signature concepts and luxury hotels. It operates the Golden Nugget casinos and attractions like Kemah Boardwalk and The Post Oak Hotel, integrating dining, entertainment, and resort experiences. Its goal is to grow and manage a large, multi-brand hospitality group by delivering consistent guest experiences and expanding its portfolio across geographies.

Company size: 10,001+
Company stage: Not listed
Total funding: Not listed
Headquarters: Houston, TX
Founded: 1980

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