Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $67,000.00 - $72,000.00
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 Discounts
Job Description
Atlas Restaurant Group is recognized as one of the fastest growing restaurant companies in Baltimore, known for its commitment to delivering exceptional dining experiences and fostering a supportive workplace environment. With a growing portfolio of restaurant properties, Atlas Restaurant Group prioritizes quality, innovation, and community engagement. The company is dedicated to cultivating a workplace that supports professional development and career advancement for all employees.
The role of Executive Chef at Atlas Restaurant Group is pivotal in maintaining the highest standards of food production and hygiene across all kitchen operations. This position demands a hands-on leader who balances creativity with operationa... Show More
The role of Executive Chef at Atlas Restaurant Group is pivotal in maintaining the highest standards of food production and hygiene across all kitchen operations. This position demands a hands-on leader who balances creativity with operationa... 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
- Ability to work a flexible schedule including evenings, weekends, holidays and extended hours as needed
- 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
- Ability to creatively solve problems in a fast paced environment using experience and an outside-the-box mindset
- 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 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 they require 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 as possible
- Perform administrative duties as assigned
- Arrange for equipment repairs and purchases
- Other duties as assigned by management
OysterLink - a hiring platform for restaurants and hotels.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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