Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $140,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Paid Time Off
Health Insurance
Dental Insurance
Vision Insurance
401K contribution
Life insurance
AD&D insurance
Learning and Development Programs
Mobility and Advancement Opportunities
Pet insurance
employee discount
Job Description
Atlas Restaurant Group (ARG) is a renowned restaurant company based in Baltimore, recognized as one of the fastest growing companies in the region. With a commitment to delivering exceptional dining experiences, ARG has cultivated a diverse portfolio of establishments that emphasize quality, creativity, and guest satisfaction. The company values a collaborative work culture, professional development, and engagement with its employees to foster growth and excellence. The work environment is dynamic and fast-paced, reflecting the vibrant nature of the restaurant industry and the high-volume fine dining service ARG is known for.
The Executive Chef role at Atlas Restaurant Grou... Show More
The Executive Chef role at Atlas Restaurant Grou... Show More
Job Requirements
- Must have a BS/BA degree or equivalent in a culinary field of study
- Must have a minimum of 4 to 6 years high volume fine dining experience
- Must have a valid form of identification
- Must have a Serv-safe certification
- Must have the knowledge to add, subtract, multiply, and divide in all units of measurement using whole numbers, common fractions, and decimals
- Must have the knowledge to calculate figures and amounts such as discounts, interest, tips, and proportions
- Must have the ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations
- Must be proficient in all Microsoft Office applications
- Must have experience working with restaurant software such as Toast POS, ADP Workforce Now, Restaurant365, PayDay Portal, Avero, and XtraChef
- Ability to speak and understand English is required
- Ability to speak Spanish is not required but desirable
- Must have the knowledge, skill and ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
- Must have the knowledge and ability to write reports, business correspondence, and standard operating procedures (SOPs)
- Must have the knowledge and ability to effectively answer questions and speak before groups of managers, clients, customers, and the general public at restaurant locations
- Must have the ability to use common sense to understand and carry out written and oral instructions
- Must have the ability to creatively solve problems in a fast paced environment using experience and an outside-the-box mindset
- Must be able to use a desktop or laptop computer
- Must be able to use various common office machinery such as multi-function telephone, copy machine, postage meter, calculator, timeclock
- Must be able to use kitchen tools and machinery such as cutlery, blender, mixer, dishwasher, etc.
Job Qualifications
- Must have a BS/BA degree or equivalent in a culinary field of study
- Must have a minimum of 4 to 6 years high volume fine dining experience
- Ability to work a flexible schedule including evenings, weekends, holidays and extended hours as needed
- Self-starter capable of leading, directing, and supporting a diverse team with high interpersonal and communication skills
- Commitment to delivering high-quality food and dining experiences
- Proven ability to teach and mentor kitchen staff
- Strong knowledge of various cuisines, cooking techniques, and dietary accommodations
- Exceptional communication, interpersonal and supervisory skills
- Demonstrate dependability by being reliable, responsible, and able to fulfill required obligations
- Creative thinking and problem-solving skills to effectively address various situations in a changing environment
- Strong organizational skills with the ability to multitask in a fast paced environment
Job Duties
- Supervise the preparation of all food
- Ensure all food is prepared as per food preparation requirements
- Ensure meals are produced on time and in sufficient quantities for the restaurant
- Teach new staff the skills required to perform their roles to the required standards
- Oversee and monitor the work of kitchen staff to ensure all tasks are completed as required
- Modify or create new menus which meet the quality standards of ARG
- Recruit and manage kitchen staff
- Monitor operating budgets to ensure costs are controlled and kept within appropriate expense levels
- Ensure restaurant meets or exceeds back of house budgeted goals including budgeted labor, food and other controllable costs
- Responsible for meeting monthly and yearly food costs of goods and labor costs goals
- Drive sales through creative and cost-effective menu items
- Maintain stock levels of all kitchen supplies
- Oversee and supervise all kitchen staff
- Ensure any staffing issues are resolved fairly and quickly
- Perform administrative duties as assigned
- Arrange for equipment repairs and purchases
- Other duties as assigned by management
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
Loading...
You may be also interested in:
Nearby Cities