McCormick & Schmick's - Executive Chef
McCormick and Schmick's (Landry's, Inc)
Location: US - DC - Washington, DC
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McCormick & Schmick's Seafood & Steak Restaurants are seeking Executive Chefs for an exciting career opportunity! The Executive Chef is responsible for the operation of a high volume kitchen, mentoring staff, staff schedules, hands on involvement with inventory controls, food/labor cost, and kitchen sanitation.
With over 70 locations, we have opportunities available across the country.
McCormick & Schmick's is part of Landry's, Inc., one of America's largest dining, entertainment, gaming and hospitality companies. Landry's has over 480 properties, including more than 40 unique brands such as, Landry's Seafood, The Crab House, Rainforest Cafe, Cadillac Bar and Grill, Willie G's Steak and Seafood, The Aquarium, Muer Seafood Restaurants (Charley's Crab/Big Fish), Chart House, The Oceanaire Seafood Room, Morton's The Steakhouse, Saltgrass Steak House, Bubba Gump Shrimp Company and Claim Jumper. We hire experienced, motivated individuals, and train them in our systems, style and culture to prepare them for continued growth and leadership opportunities.
Company benefits include, but are not limited to:
Great health and dental, 401-K with discretionary match, paid vacation, 50% dining program, discount retail program and more. Relocation assistance available.
- Prefer a minimum of five years of experience, at least two years at the Executive Chef level, cooking in UPSCALE/HIGH VOLUME dining establishment.
- Ability to successfully coordinate staff in a high volume, time sensitive environment.
- Possess strong leadership, interpersonal and organizational skills.
- Exhibit good working knowledge of meeting or beating budgeting labor/food cost.
- Have a genuine desire to lead the team in producing a high quality product.
- Ability to walk, stand and/or bend continuously to perform essential job functions.
- Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
- Exhibit working knowledge of scheduling.
- Seafood experience a plus, but not necessary.