Sous Chef

Baltimore, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $49,700.00 - $67,100.00

Benefits

Paid Time Off

Health Insurance

Dental Insurance

Vision Insurance

401K contribution

100% Company paid Life and AD&D Insurance

Learning and Development Programs

Mobility and Advancement Opportunities

Pet insurance

40% Discount at Atlas properties

Job Description

Atlas Restaurant Group is a dynamic and rapidly expanding hospitality company that began its journey in 2010 with a single deli located in Baltimore's Harbor East neighborhood. Since then, the company has grown exponentially, now boasting 50 diverse restaurant, bar, and entertainment concepts across the United States. Known for its dedication to quality and unparalleled guest experiences, Atlas Restaurant Group has firmly established itself as a prominent player in the restaurant industry. The group is deeply committed to its Core Values and Pillars of Operation, which guide every employee from entry-level staff to senior management. This commitment ensures the delivery... Show More

Job Requirements

Minimum of 2 to 4 years high volume dining experience
Ability to work a flexible schedule including evenings, weekends, holidays and extended hours as needed
Possess a valid form of identification
Possess a current Serv-safe certification
Able to frequently stoop, kneel, crouch, crawl and occasionally lift or carry up to 50 pounds

Job Qualifications

Minimum of 4 to 6 years high 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
Ability to speak and understand English
Ability to speak Spanish is not required but desirable

Job Duties

Create new dishes which appeal to the menu style of the restaurant and the clientele
Work with the Executive Chef to produce diversified menus in accordance with the restaurant's concept and vision
Fill in for the Executive Chef in planning and directing food preparation when needed
Train the auxiliary kitchen staff in order to provide the best results using available resources in minimal time
Must maintain a positive and professional manner with coworkers and customers
Assists Executive Chef with attaining mandated budgeted costs for the kitchen
Establish a working schedule and organize the workload within the kitchen in an efficient manner
Produce high quality plates in both design and taste
Ensure the kitchen operates in a timely manner while meeting quality standards of the restaurant
Order supplies to maintain appropriate inventory
Comply with and enforce sanitation and safety regulations
Other duties as assigned by management

Job Location

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