Sous Chef

About the Company

Atlas Restaurant Group is a Baltimore-based national hospitality group that owns and operates 50 restaurants across several states. The group is known for delivering authentic cuisine from around the world, emphasizing high-quality ingredients, integrity of product, and impeccable service. Atlas creates vibrant, lifestyle-driven dining experiences that combine exceptional food with an elevated entertainment atmosphere. With locations in Maryland, Florida, Texas, Delaware, and Philadelphia, Pennsylvania, Atlas offers diverse career opportunities in different culinary concepts. The group proudly employs over 2,000 team members nationally and is committed to professional growth and development.

About the Role

The Sous Chef is a full-time, on-site role based in Baltimore, MD, supporting the Executive Chef in overseeing daily kitchen operations. This role includes supervising line cooks and prep staff, coordinating food production, and ensuring consistent execution of recipes and presentation standards. The Sous Chef assists with menu development, ordering, inventory management, and monitoring food costs while maintaining compliance with health and safety regulations.

Day-to-day responsibilities include leading pre-service kitchen briefings, managing station setup, expediting during service, and ensuring timely, high-quality dishes. The Sous Chef also plays a key role in training, mentoring, and evaluating kitchen team members to maintain a positive, efficient work environment.

Responsibilities

• Support the Executive Chef in overseeing daily kitchen operations.
• Supervise line cooks and prep staff.
• Coordinate food production and ensure consistent execution of recipes and presentation standards.
• Assist with menu development, ordering, inventory management, and monitoring food costs.
• Maintain compliance with health and safety regulations.
• Lead pre-service kitchen briefings and manage station setup.
• Expedite during service to ensure timely, high-quality dishes.
• Train, mentor, and evaluate kitchen team members.
• Collaborate with front-of-house leadership and other departments to deliver a seamless guest experience.

Qualifications

• Strong culinary skills, including cooking techniques, knife skills, and experience with high-volume, scratch kitchens.
• Experience with kitchen operations such as line management, prep coordination, inventory control, and ordering.
• Knowledge of food safety, sanitation standards, and compliance with local health regulations.
• Leadership abilities in supervising teams, delegating tasks, mentoring staff, and fostering a respectful, inclusive kitchen culture.
• Organizational and time-management skills to handle multiple tickets, prioritize tasks, and maintain calm under pressure.
• Ability to collaborate effectively with front-of-house leadership and other departments.
• Prior experience as a Sous Chef or lead line cook in upscale or high-volume restaurants; formal culinary training is a plus.
• Flexibility to work evenings, weekends, and holidays as required in a hospitality environment.