Sous Chef

Atlas Restaurant Group is a vibrant restaurant and hospitality company that began its journey in 2010 with a deli located in Baltimore's Harbor East neighborhood. Since then, it has expanded into an impressive portfolio featuring 50 restaurant, bar, and entertainment concepts across the United States. This growth reflects not only business success but also a strong commitment to delivering quality experiences in dining and hospitality. The company operates under well-defined Core Values and Pillars of Operation, which inspire and guide employees at every level—from top management to front-line staff. These principles ensure that every decision made fosters unparalleled entertainment and dining experiences for their guests. Atlas Restaurant Group is recognized for its inclusive culture that cultivates leadership and professional development, providing employees with clear pathways to career advancement. Joining their team means becoming part of a dynamic and growing company that prioritizes community connection, employee growth, and exceptional guest satisfaction. The Sous Chef position at Salt Air, a key concept within the Atlas Restaurant Group, offers an exciting opportunity for culinary professionals passionate about high-quality food preparation and kitchen management. The Sous Chef works directly under the Executive Chef, sharing responsibility for upholding the highest standards of food quality, presentation, hygiene, and operational efficiency. This hands-on role requires attention to detail, creativity in dish development, and strong leadership skills to manage and mentor back-of-house staff effectively. Responsibilities include inventory control, menu tastings, labor management, and assisting with cost control strategies to ensure the kitchen operates smoothly and profitably. The role demands a positive work attitude and the ability to maintain professionalism in high-pressure environments. Furthermore, the Sous Chef helps promote a cohesive team environment by training and guiding kitchen staff to deliver superior culinary results while adhering to safety and sanitation standards. This position demands a minimum of 2 to 4 years of experience in high-volume dining establishments, showcasing a proven track record of excellence in culinary preparation and kitchen supervision. The company offers a competitive salary commensurate with experience and an opportunity to grow within one of Baltimore's most respected and rapidly expanding restaurant groups. Candidates with flexibility to work evenings, weekends, and holidays will find this role especially rewarding. The comprehensive responsibilities and supportive culture at Atlas Restaurant Group make the Sous Chef position not just a job, but a career-building opportunity in the vibrant world of culinary arts and hospitality.