Kitchen Manager

Kitchen Manager

GENERAL SUMMARY

The Kitchen Manager is responsible for leading and managing all Back of House operations to ensure an exceptional dining experience that reflects Atlas Restaurant Group s high standards of quality, consistency, and hospitality. This role oversees kitchen staff performance, scheduling, training, and discipline, while maintaining a culture of professionalism, teamwork, and accountability. The Kitchen Manager directs food preparation and presentation, manages inventory and product rotation, and ensures equipment is properly maintained and operational. They are expected to be highly adaptable, responsive to change, and skilled in problem-solving, with the ability to step in and lead during high-volume service or unexpected challenges. The Kitchen Manager upholds strict standards of cleanliness, food safety, and sanitation, while delegating tasks effectively during downtime to maximize productivity. Ultimately, this role ensures that every dish leaving the kitchen meets Atlas commitment to excellence and contributes to a safe, efficient, and inspiring work environment.

SUPERVISORY RESPONSIBILITIES

The Kitchen Manager directly supervises all kitchen staff.

ESSENTIAL DUTIES & RESPONSIBILITIES

Produce high quality dishes that follow the established menu; Maintain order and discipline in the kitchen during working hours; Create new dishes which appeal to the menu style of the restaurant and the clientele; Produce diversified menus in accordance with the restaurant s policy and vision; Fill in for the Kitchen Manager 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 Kitchen Manager 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.

REQUIRED SKILLS AND ABILITIES

Ability to work a flexible schedule including evenings, weekends, holidays and extended hours as needed Self-starter capable of leading and supporting a diverse team with high interpersonal and communication skills Commitment to delivering high-quality food and dining experiences Strong knowledge of various cuisines, cooking techniques, and dietary accommodations Excellent communication and interpersonal skills Strong organizational skills with the ability to multitask in a fast paced environment Creative thinking and problem-solving abilities with the ability to adapt to various culinary challenges Demonstrate dependability by being reliable, responsible, and able to fulfill required obligations

EDUCATION AND EXPERIENCE

Have a high school diploma or equivalent; Have a minimum of 2 to 4 years high volume dining experience;

Compensation & Benefits Compensation:

The annual salary for this role is $75,000 - $90,000

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.