Concept Chef at Atlas Restaurant Group

Baltimore, Maryland, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Jan, 26

Salary

0.0

Posted On

28 Oct, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Menu Development, Labor Control, Cost Control, Staff Training, Hygiene Standards, Inventory Management, Culinary Innovation, Communication Skills, Organizational Skills, Problem Solving, Team Leadership, Customer Engagement, Emotional Intelligence, Creativity

Industry

Restaurants

Description

GENERAL SUMMARY: The Concept Chef is responsible for ensuring that the standards and quality of the food production and hygiene within the kitchen is maintained consistently at the highest level. This role is hands-on and requires attention to detail along with a positive work attitude. The Concept 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 SUPERVISORY RESPONSIBILITIES: * Directly supervises Chef de Cuisine, Sous-Chefs and all hourly staff within specified restaurants. * Indirectly supervises all BOH and FOH staff when required. ESSENTIAL DUTIES & RESPONSIBILITIES: * Supervise the preparation of all food at designated restaurants. * 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. * Monitor operating budgets to ensure costs are controlled and kept within appropriate expense levels. * Develop unique and innovative menu items that align with the restaurant's brand and culinary philosophy. * Conduct ongoing research on food trends, culinary techniques, and industry innovations to keep the menu fresh and exciting. * Source high-quality ingredients from reliable suppliers to include local purveyors and producers. * Collaborate with the culinary team to test and refine new recipes and presentations. * Recruit, train and mentor kitchen staff on new menu items, cooking techniques, and presentation standards. * Oversee kitchen operations during service to ensure consistent quality and execution of dishes. * Maintain strict health, safety, and hygiene standards in the kitchen and work areas. * Work closely with the culinary leadership team to develop marketing strategies for new menu launches and promotions. * Manage food cost and inventory, including ordering supplies and minimizing waste. * Participate in food and wine pairings and special culinary events to elevate the dining experience. * Ensure all dishes are prepared to the highest standard and in a timely manner. * Foster a collaborative and innovative environment within the kitchen and broader restaurant team. * Ensure that food facility health permits and food handlers licenses for restaurant locations remain within expiration date per local Department of Health requirements. REQUIRED SKILLS AND ABILITIES: * Ensures 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 * Drives 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 * Excellent communication and interpersonal skills * Strong organizational skills with the ability to multitask in a fast paced environment EDUCATION AND EXPERIENCE: * 10 + years of years high volume fine dining experience * 5 + years of experience in a kitchen management role for a multi-unit organization * Proven culinary experience and expertise in menu development, ideally with a focus on innovative and conceptual dining CERTIFICATES, LICENSES AND REGISTRATIONS: * Must have a valid form of identification. * Must have a Serv-safe certification. MATHEMATICAL SKILLS: * 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. COMPUTER SKILLS: * Must be proficient in all Microsoft Office and Google Workspace applications. * Must have experience working with restaurant software such as: Avero, xtraCHEF, and Restaurant365, ADP Workforce Now, Toast (POS), PayDay Portal. LANGUAGE SKILLS: * 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. REASONING ABILITY: * 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. EQUIPMENT: * 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, and timeclock. * Must be able to utilize and understand a wide range of cooking techniques, tools, and equipment. PHYSICAL REQUIREMENTS: The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this position. Some requirements may be modified to accommodate individuals with disabilities: * The individual must be comfortable sitting for extended periods of time. * Successful performance of this position requires close and constant monitoring of computer screens. * While performing the duties of this job, the employee is regularly required to stand, walk, reach and handle, manipulate, or feel objects. * The individual must be able to occasionally stoop, kneel, crouch or lift and carry up to 50 pounds. * The individual must have sufficient physical mobility or agility to be able to respond quickly to fire or other emergencies. INTERPERSONAL REQUIREMENTS: * Personal Accountability: Follows policies and procedures, reports to work as scheduled, accepts responsibility for one's own actions, and takes initiative to ensure that work is completed correctly and in a timely manner without close supervision. * Teamwork: Develops and maintains effective working relationships with other employees. Maintain professionalism during challenging situations, and recognize the need for assistance in order to cooperatively accomplish the goal * Engage Employees: Understands that all employees are internal customers. Must remain engaged to better identify their needs and lead with integrity. * Give and Receive Feedback: Won’t shy away from giving constructive feedback, and is able to do so in a respectful manner; recognizes the positives in people and situations and reinforces with praise and appreciation; seeks out feedback and coaching to develop in role; is able to receive feedback and coaching without becoming defensive. * Emotional Intelligence: Demonstrates emotional awareness of self and others in order to build strong and lasting professional relationships. Does not engage in gossip or unproductive negative conversations. Must be able to remain calm and work efficiently and effectively under high stress and frustrating conditions. * Leadership: Ability to lead by example, delegate tasks and demonstrate duties as needed. Must be willing to engage in any activity in the restaurant. WORK ENVIRONMENT: The work environment conditions described below are representative of those an individual may encounter while performing the essential functions of this position. It may be possible to modify some circumstances to accommodate individuals with disabilities: * Ability to work a flexible schedule including evenings, weekends and holidays as needed. * Work in various fast paced environments that are of moderate to high noise level and foot traffic, such as restaurant locations or the corporate office. * Occasionally may be exposed to moving mechanical parts, fumes or airborne particles, as well as toxic or caustic chemicals while visiting our restaurant properties. IMPORTANT DISCLAIMER NOTICE: The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an individual may be required to perform. The Atlas Restaurant Group reserves the right to revise this job description at any time and to require staff to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change. Compensation & Benefits Compensation: The annual salary for this role is $X - X Benefits We Offer: * Paid Time Off * Health, Dental and 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! The Rewards: 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.

Responsibilities

The Concept Chef supervises food preparation and kitchen operations, ensuring high standards of quality and hygiene. They also develop innovative menu items and manage kitchen staff while controlling costs and maintaining budgets.