The Executive Chef is responsible for ensuring that the standards and quality of the food production and hygiene within the kitchen are maintained consistently at the highest level. This role is hands-on and requires attention to detail along with a positive work attitude. The Executive Chef must be creative and proficient in all aspects of food preparation, understand and be proficient in labor control, and control food and operating costs and procedures.

Directly supervises Sous-Chefs within their restaurant and indirectly supervises all staff in the BOH and FOH.

Essential Duties & Responsibilities include:

• 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.
• 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.

To succeed in this position, the individual must possess the following skills and abilities:

• Ability to work a flexible schedule including evenings, weekends, holidays, and extended hours as needed.
• Creative thinking and problem-solving skills.
• Demonstrate dependability by being reliable and responsible.
• Strong organizational skills with the ability to multitask in a fast-paced environment.

Education and experience requirements include a BS/BA degree or equivalent in a culinary field of study and a minimum of 4 to 6 years of high volume fine dining experience.

The individual must also have a valid form of identification and a Serv-safe certification.

Compensation for this role ranges from $60,000 to $140,000 annually.

Joining Atlas Restaurant Group is more than a job. We are one of the fastest growing companies in Baltimore and we care about the city. You will interact regularly with ownership and members of the senior management team. We will work with you to establish yourself and will support your interest in growing your career.

• Paid Time Off.
• Health, Dental, and Vision insurance.
• 401k Contribution.
• 100% Company paid Life and AD&D Insurance.
• 100% Company paid Short Term Disability.
• Learning and Development Programs.
• Mobility and Advancement Opportunities.
• Pet Insurance.
• 20% Discount at Atlas properties.

• Minimum of 4 to 6 years of high volume fine dining experience.
• Strong knowledge of various cuisines and cooking techniques.
• Exceptional communication, interpersonal, and supervisory skills.
• Proven ability to teach and mentor kitchen staff.
• Ability to work a flexible schedule including evenings and weekends.
• Strong organizational skills with the ability to multitask.
• Self-starter capable of leading and directing a diverse team.
• Must have a valid form of identification and Serv-safe certification.
• Proficiency in Microsoft Office applications and restaurant software.