Dyer v. McCormick & Schmick's Seafood Restaurants, Inc.

264 F. Supp. 3d 208
CourtDistrict Court, District of Columbia
DecidedSeptember 3, 2017
DocketCivil Action No. 2014-1037
StatusPublished
Cited by13 cases

This text of 264 F. Supp. 3d 208 (Dyer v. McCormick & Schmick's Seafood Restaurants, Inc.) is published on Counsel Stack Legal Research, covering District Court, District of Columbia primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook
Dyer v. McCormick & Schmick's Seafood Restaurants, Inc., 264 F. Supp. 3d 208 (D.D.C. 2017).

Opinion

MEMORANDUM OPINION AND ORDER

RANDOLPH D. MOSS, United States District Judge

This employment discrimination and retaliation ease is before the Court on Defendants’ motions for summary judgment (Dkts. 37 & 38). Plaintiff is Brett F. Dyer—a Sous Chef who aspired to be an Executive Chef. Defendants are three national restaurant chains. Defendant McCormick and Schmick’s Seafood Restaurants, Inc. (“M & S”) operates a variety of restaurants across the United States. Defendant'Landry’s, Inc. (“Landry’s”) acquired M & S in January 2012. 1 And Defendant Gordon Biersch Brewery Restaurant Group, Inc. (“Gordon Biersch”) owns and operates another chain of restaurants.

Between December 2005 and May 2013, Dyer worked as a Sous Chef for M & S *212 and then M & S/Landry’s. Although Dyer repeatedly expressed interest in becoming an Executive Chef, he never received a promotion. Dyer says he was not promoted because of his race. M & S/Landry’s responds that (1) he was not officially considered for promotion because he never submitted an application and (2) he was not otherwise considered because he was not qualified. Because Dyer has failed to adduce any material evidence casting doubt on the second of these rationales, the Court will GRANT M & S/Landry’s motion for summary judgment as to Dyer’s non-promotion claims.

Dyer’s employment ended in May 2013 when M & S/Landry’s shuttered the restaurant to which he was assigned. Although M & S/Landry’s transferred the remaining managers to other M & S/Landry’s restaurants in the region, it failed to do the same for Dyer. Instead, M & S/Landry’s terminated Dyer’s employment for what he alleges were unlawful discriminatory and retaliatory reasons. Because a reasonable jury could find that M & S/Landry’s proffered justifications for terminating Dyer’s employment were not only false but evasive, and because Dyer was let go shortly after filing an EEO complaint with the D.C. Office of Human Rights, the Court will DENY M & S/Landry’s motion for summary judgment as to Dyer’s termination claims.

Finally, in May and June of 2013, Dyer sought a position at a restaurant owned by Gordon Biersch. Gordon Biersch extended him an offer but withdrew it soon thereafter. Gordon Biersch says it withdrew the offer because it learned that Dyer had misrepresented his employment history. Dyer says that Gordon Biersch withdrew the offer because someone from M <& S/Landry’s sent an email to Gordon Biersch calling him a “troublemaker,” purportedly in reference to his recent complaints of racial discrimination and unlawful retaliation. Dyer thus accuses M & S/Landry’s of engaging in “post-termination retaliatory behavior,” and accuses Gordon Biersch of withdrawing its offer because of unlawful retaliatory animus. Dyer has failed to identify any admissible evidence, however, establishing the existence, much less the specific substance, of the alleged email. Nor has he identified any evidence that would permit a reasonable jury to find that Gordon Biersch personnel were aware of Dyer’s earlier discrimination and retaliation complaints. The Court, accordingly, will GRANT all three defendants’ motions for summary judgment as to Dyer’s post-termination claims.

I. BACKGROUND

At restaurants run by M & S (and, later, by Landry’s), Sous Chefs must demonstrate not only culinary skills, but managerial skills. Dkt. 37-2 at 11 (M & S/Landry’s Statement of Undisputed Material Facts (“SUMF”) ¶¶ 15, 16). 2 They are responsible for food preparation, inventory management, and supervision of the kitchen’s hourly staff, including line cooks. Id. They also “assist with kitchen staff scheduling, personnel actions, and employee paper *213 work.” Id. (M & S/Landry’s SUMF ¶ 15). And they have other responsibilities like ordering supplies and managing costs. See, e.g., Dkt. 37-7 at 4; Dkt. 37-22 at 2. Sous Chefs are evaluated annually based on “culinary skills, quantitative metrics such as sales and budget, .and qualitative managerial] behaviors such as business acumen,leadership, and employee relations.” Dkt. 37-2 at 11 (M & S/Landry’s SUMF ¶ 16).

A given M & S/Landry’s restaurant will typically have multiple Sous Chefs, as well as one Executive Chef. The Executive Chef oversees the Sous Chefs and “is responsible for overall management of kitchen functions.” Id. at 8-9 (M & S/Landry’s SUMF ¶ 6); accord id. at 11 (M & S/Landry’s SUMF ¶ 16). In addition, M & S/Landry’s employs Regional Managers and Regional Chefs who oversee all M & S/Landry’s restaurants in a given regional market. Id. at 9-10 (M & S/Landry’s SUMF ¶¶ 8-9). At the relevant times, the District.of Columbia market included as many as nine M & S/Landry’s restaurants. See, e.g., Dkt. 40-11 at 4.

A. Dyer’s Employment at the D.C. Grill

On December 7, 2005] Dyer began as a Sous Chef at the M & S Grill located at 600 13th Street NW, Washington, D.C. Dkt. 37-2 at 7-8 (M & S/Landry’s SUMF ¶ 3). (For clarity, this opinion will refer to the restaurant as “the D.C. Grill.”) According to Dyer, he also filled in as the D.C. Grill’s de facto Executive Chef for an extended period of time “around 2006,” while Lisa Thompson, ■ an African-American women who served as the actual Executive Chef, recovered from a car accident. Dkt. 40-1 at 6-7 (Dyer Dep. 73:4-77:2, 80:14-20); Dkt. 40-2 at 3 (Dyer Dep. 100:11-12). He asserts that, during his informal tenure in that position, the D.C. Grill rocketed up M & S’s internal rankings “in the region for the whole United States,” moving from sixty-eighth place to first. See Dkt. 40-2 at 3 (Dyer Dep. 97:4-98:16). Although Dyer testified that he had “paperwork to attest to [the D.C. Grill’s rise in the rankings]” during his informal tenure as the, de facto Executive Chef, see id. (Dyer Dep. 97:8), no such documents are before the Court. Around the same time (i.e., in 2006), Dyer recalls asking Regional Chef Anthony Marcello why he had not yet been promoted. Id. (Dyer Dep. 98:21-99:4, 100:11-12). According to Dyer, Marcello responded: “[W]hen I see an executive chef, I know it when I’m looking at him.” Id. (Dyer Dep. 99:16-17). In Dyer’s view, that answer “d[id]n’t make any sense,” given how successful he had been in his role as the D.C, Grill’s de facto Executive Chef- ⅞. (Dyer Dep. 99:17-100:15).

.Dyer’s performance reviews from 20,06 to 2008, however, paint a less flattering picture of his abilities. His first—and, ultimately, best—review took place in August 2006, about eight months after he started. See Dkt. 37-7. His average rating across all categories was 3.3 out of 5, putting him slightly above the “[m]eets [expectations” benchmark of 3.0. See id.

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Bluebook (online)
264 F. Supp. 3d 208, Counsel Stack Legal Research, https://law.counselstack.com/opinion/dyer-v-mccormick-schmicks-seafood-restaurants-inc-dcd-2017.