Kitchen Manager

Sage Hospitality Group; Raleigh (NC); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Bonus plan

Unlimited PTO

Medical/Dental/Vision insurance

401(k) with match

HSA & FSA

Life/AD&D insurance

Short-term disability

FMLA leave

Employee Assistance Program

Hotel/Restaurant discounts

Job summary

Sage Restaurant Concepts in Raleigh is seeking a Director of Food & Beverage to lead BOH operations, ensuring a clean, organized, guest-ready kitchen on every shift. The Kitchen Manager will be on the line, uphold standards, train staff, and champion quality in every plate.

This role emphasizes leadership, accountability, and hospitality in a fast-paced environment. Benefits include a comprehensive package and opportunities for professional growth within Sage’s restaurant concepts.

Qualifications

• High school diploma or equivalent required.
• ServSafe certification required.
• Minimum 1 year of kitchen experience with leadership demonstrated.
• Solid knowledge of kitchen techniques and station operations; safety first.

Responsibilities

• Lead assigned shifts as kitchen point person, opening and closing procedures.
• Coach and train line cooks and prep staff with hands-on guidance.
• Maintain standards for recipe, portioning, and presentation on every dish.
• Enforce food safety, sanitation, and cleanliness at all times.
• Communicate with front-of-house leadership to ensure service alignment.
• Monitor inventory, manage prep lists, and support waste reduction.
• Onboard new BOH associates and foster a positive team culture.

Skills

Kitchen leadership

Line cook training

Food safety

Communication

Organization

Education

High school diploma

ServSafe certification

Job description

Why us?

Sage Hospitality Group is set to hire aDirector of Food & Beverageto join us at the upcomingIndigo Raleigh in North Carolina!

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.

We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!

Job Overview

Support kitchen leadership inmaintainingthe daily rhythm of BOH operations — running a clean, organized, guest‑ready kitchen on every shift. The KitchenManageris a hands‑on presence on the line, holding standards, supporting the team, and ensuring that every plate leaving the kitchen reflects our commitment to quality.They are an ambassador of happiness and hospitality for all guests and associates.

Responsibilities

ESSENTIAL RESPONSIBILITIES

• Showcasean inherent desire to take care of others.

• Be a visible, active presence on the line during prep and service — leading by example with precision and care.

• Support the training and development of line cooks and prep associates through hands‑on guidance and real‑time coaching.

• Execute daily kitchen operations including prep lists, station readiness, and opening and closing duties on assigned shifts.

• Hold recipe, portioning, and presentation standards on every dish, every shift — no exceptions.

• Enforce food safety, sanitation, and cleanliness standards at all times — no shortcuts, no exceptions.

• Taste food consistently throughout service to ensure every dish meets quality and consistency standards before it reaches the guest.

• Monitor product levels throughout the shift, flag inventory needs, and actively support waste reduction.

• Support the onboarding of new BOH associates and contribute to a positive team culture from day one.

• Communicate openly with front‑of‑house leadership to support smooth, coordinated service execution.

• Lead assigned shifts as the kitchen point person —owning opening and closing proceduresand holding the team accountable throughout.

• Address team concerns in the moment with professionalism, calm, and follow‑through.

• Maintain organization, cleanliness, and safety across all kitchen areas.

• Maintains a friendly, cheerful, and courteous demeanor at all times.

• Exhibits a kind, welcoming, detail‑oriented approach witha strong senseof urgency.

OTHER RESPONSIBILITIES

• All other duties as assigned,requestedordeemednecessary by management.

SUPERVISORY DUTIES

• 2 – 10 associates (varies by property, outlet, and shift)

BEHAVIORAL FOCUS

At Sage Restaurant Concepts, how we work matters just as much as what we do. We are guided by a shared purpose to enrich lives, one experience at a time, and a vision to redefine how the world experiences hospitality.

Associates are expected to embody our values in every interaction:

• Serve with Purposeby leading with care, pride, and accountability in the kitchen.

• Always Growby refining culinary skills and developing leadership capabilities.

• Give with Heartby fostering teamwork, respect, and a supportive kitchen culture.

• Earn Trustby acting with integrity, consistency, and reliability.

All associates play an essential role in creating welcoming, inclusive environments where kindness, hospitality, and excellence are felt by guests and teams alike.

Qualifications

Education/Formal Training

• High school diploma or equivalent required.

• ServSafe(or other food safety) certificationrequired.

Qualifications

• Minimum 1 year of kitchen experience, withdemonstratedability to lead a station or shift (e.g., experienced Line Cook, Lead Line Cook).

• Must meet state and federal requirements for food handling.

Knowledge/Skills

• Solid working knowledge of kitchen techniques and station operations (sauté, grill, roasting, etc.).

• Basic understanding of food safety practices, prep yields, and kitchen organization.

• Familiarity with prep lists, product rotation, and basic inventory practices.

• Ability to communicate effectively with staff and leadership.

• Ability to stay organized,leadby example, and support the development of those around them.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to lift, push, pull, and carry up to 50 lbs. regularly.

• Frequent bending, reaching, and handling throughout the shift.

• Mobility — ability to travel up to 300 feet during the shift.

• Continuous standing and walking throughout prep and service.

• Ability to hear and respond to staff, equipment, and operational needs in a noisy environment.

• Ability to taste and evaluate food tomaintainquality standards.

• Ability to perform multiple tasks simultaneously andmaintainorganization under pressure.

Environment

• Physically demanding role requiring prolonged standing, walking, lifting, and carrying in an indoor kitchen environment, with exposure to high heat and cold storage areas.

Benefits

• Eligible to participate in Sage bonus plan

• Unlimited paid time off

• Medical, dental, & vision insurance

• Eligible to participate in the Company’s 401(k) program with employer matching

• Health savings and flexible spending accounts

• Basic Life and AD&D insurance

• Company-paid short-term disability

• Paid FMLA leave for up to a period of 12 weeks

• Employee Assistance Program

• Great discounts on Hotels, Restaurants, and much more.

Salary

USD $65,000.00 - USD $75,000.00 /Yr.