Sous Chef, The Founder's Room | Full-Time | The Paramount Baltimore

Oak View Group•Baltimore, MD

1d•$65,000 - $75,000

About The Position

Oak View Group is seeking an experienced Sous Chef to support culinary operations at The Founder's Room at The Paramount Baltimore. Working closely with the Executive Chef, this hands-on leadership role oversees daily kitchen operations, food preparation, quality, sanitation, inventory, and culinary team performance. The Sous Chef helps ensure the kitchen is ready for service and food is consistently prepared to high standards. The role pays an annual salary of $65,000–$75,000 and is bonus eligible. The Sous Chef assists with the pre-opening of The Founder's Room, including menu testing, tastings, recipe development, culinary training, and establishing kitchen systems, preparation procedures, and production standards. The position also prepares the kitchen for concerts, special events, VIP experiences, and high-volume services, adapting production and staffing to event schedules and projected guest counts. Full-time benefits include health, dental, and vision insurance; a 401(k) savings plan with matching; and paid time off, including vacation days, sick days, and 11 holidays. This position will remain open until December 31, 2026.

Requirements

3–5 years of progressive culinary experience.
Strong knowledge of food preparation, kitchen operations, and food safety.
Strong leadership and communication skills.
Ability to manage multiple priorities effectively in a fast-paced environment.
Strong organizational and problem-solving skills.
Availability to work evenings, weekends, holidays, and event days.

Nice To Haves

Previous Sous Chef or kitchen leadership experience is preferred.
Experience in a high-volume restaurant, entertainment venue, catering operation, or upscale hospitality environment is preferred.
ServSafe or equivalent food safety certification is preferred/required as applicable.

Responsibilities

Assist the Executive Chef with daily operation of The Founder's Room kitchen and manage kitchen operations in the Executive Chef's absence.
Oversee food preparation, production, service, and closing procedures.
Ensure recipes, portions, presentation, and quality standards are consistently followed.
Organize daily preparation and production based on reservations, events, and projected business levels.
Monitor ticket times and kitchen workflow during service, and maintain a clean, organized, and efficient kitchen.
Train, coach, and develop cooks and other culinary team members; assign responsibilities and monitor performance.
Conduct pre-shift meetings and communicate menu and service expectations.
Promote teamwork, professionalism, and accountability, and provide team members with coaching and feedback as needed.
Assist the Executive Chef with scheduling and staffing.
Ensure consistent food quality, presentation, portioning, and execution.
Maintain proper food handling, storage, labeling, and temperature controls, and ensure compliance with health department and food safety requirements.
Monitor sanitation during service and ensure proper closing procedures; maintain clean and organized walk-ins, prep areas, dry storage, and kitchen equipment.
Assist with ordering, receiving, storing, and counting inventory; monitor inventory levels and product rotation.
Follow waste-control procedures, help maintain food cost and labor targets, and monitor portion control to minimize food waste.
Assist with the pre-opening of The Founder's Room, including menu testing, tastings, recipe development, and culinary training.
Help establish kitchen systems, preparation procedures, and production standards.
Prepare the kitchen for concerts, special events, VIP experiences, and other high-volume services; adjust production and staffing to event schedules and expected guest counts.