Sous Chef

STK Baltimore; Baltimore (MD); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Employee Dining Discounts

Complimentary Onsite Meals

Career Development & Growth

Job summary

The One Group in Baltimore is seeking an experienced Sous Chef to oversee kitchen operations, maintain exceptional food quality, and support a collaborative team for a superior dining experience.

You will lead food production, run daily line checks, develop specials, and ensure consistency across recipes and portions while mentoring the kitchen staff and coordinating with BOH/FOH teams.

Qualifications

• 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment
• Strong understanding of kitchen operations, food cost management, and inventory control
• Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine
• Ability to execute all kitchen positions and support line staff during peak hours
• Exceptional knife skills and ability to train others in proper techniques
• Strong leadership, communication, and problem-solving skills
• SERV Safe Management Certification (or equivalent to state regulations)
• Ability to work nights, weekends, and holidays in a fast-paced environment

Responsibilities

• Culinary Leadership & Execution — Assist the Executive Chef in all aspects of kitchen operations, ensuring high standards of quality and consistency
• Lead and oversee food production, ensuring dishes meet our brand and presentation standards
• Expedite orders to maintain a smooth, efficient, and timely service flow
• Conduct daily line checks, including food temperatures, ingredient freshness, and overall kitchen readiness
• Assist in creating and executing daily specials that align with seasonal trends and guest preferences
• Ensure all recipes, plating guides, and portioning are followed to maintain consistency
• Team Development & Kitchen Culture — Train, mentor, and inspire kitchen staff to meet our high culinary standards
• Ensure strong communication and teamwork between BOH and FOH teams
• Foster a collaborative and energetic kitchen environment that promotes growth and excellence
• Assist in the scheduling and coordination of kitchen staff to maintain labor efficiency
• Operational & Financial Performance — Monitor and manage labor, food costs, and inventory to stay within budget parameters
• Implement waste reduction and portion control strategies to optimize efficiency
• Work closely with the purchasing team to ensure the highest quality ingredients are sourced
• Review monthly P&L statements and assist in addressing variances
• Safety, Compliance & Cleanliness — Enforce health and sanitation regulations, ensuring compliance with local food safety guidelines
• Maintain a clean and organized kitchen, ensuring all food is properly stored and handled
• Ensure all kitchen equipment is properly maintained and in safe working conditions
• Supervise kitchen closing procedures to ensure readiness for the next day’s service

Job description

Why Join Our Team?

• Industry-Leading Compensation Package
• Up to 10% of the base salary in performance-based bonuses
• Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience.
• Comprehensive Benefits Package
• Medical, Dental, and Vision Insurance
• Group Life and Disability Insurance
• Group Accident, Hospital Indemnity, and Critical Illness Insurance
• Traditional and Roth 401(k) Plan
• Exclusive Perks & Growth Opportunities
• Employee Dining Discounts and/or Complimentary Onsite Meals
• Career Development & Limitless Growth Opportunities
• If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations.
• Paid Time Off
• Employee Assistance Program (EAP)
• Commuter and Dependent Care Benefits

What You’ll Do

As a Sous Chef, you will be responsible for overseeing kitchen operations, maintaining exceptional food quality, and supporting a collaborative and efficient kitchen team. Your leadership will ensure flawless execution, consistency, and an elevated guest experience.

Key Responsibilities

• Culinary Leadership & Execution
  • Assist the Executive Chef in all aspects of kitchen operations, ensuring high standards of quality and consistency
  • Lead and oversee food production, ensuring dishes meet our brand and presentation standards
  • Expedite orders to maintain a smooth, efficient, and timely service flow
  • Conduct daily line checks, including food temperatures, ingredient freshness, and overall kitchen readiness
  • Assist in creating and executing daily specials that align with seasonal trends and guest preferences
  • Ensure all recipes, plating guides, and portioning are followed to maintain consistency
• Team Development & Kitchen Culture
  • Train, mentor, and inspire kitchen staff to meet our high culinary standards
  • Ensure strong communication and teamwork between BOH and FOH teams
  • Foster a collaborative and energetic kitchen environment that promotes growth and excellence
  • Assist in the scheduling and coordination of kitchen staff to maintain labor efficiency
• Operational & Financial Performance
  • Monitor and manage labor, food costs, and inventory to stay within budget parameters
  • Implement waste reduction and portion control strategies to optimize efficiency
  • Work closely with the purchasing team to ensure the highest quality ingredients are sourced
  • Review monthly P&L statements and assist in addressing variances
• Safety, Compliance & Cleanliness
  • Enforce health and sanitation regulations, ensuring compliance with local food safety guidelines
  • Maintain a clean and organized kitchen, ensuring all food is properly stored and handled
  • Ensure all kitchen equipment is properly maintained and in safe working conditions
  • Supervise kitchen closing procedures to ensure readiness for the next day’s service

What We’re Looking For

• 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment
• Strong understanding of kitchen operations, food cost management, and inventory control
• Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine
• Ability to execute all kitchen positions and support line staff during peak hours
• Exceptional knife skills and ability to train others in proper techniques
• Strong leadership, communication, and problem-solving skills
• SERV Safe Management Certification (or equivalent to state regulations)
• Ability to work nights, weekends, and holidays in a fast-paced environment

Physical Requirements

• Ability to stand for extended periods and work in a high-heat environment
• Capability to lift and carry up to 50 lbs.
• Flexible schedule, including availability on nights, weekends, and holidays

Why THE ONE GROUP is Your Next Career Move

This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

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