Lead Sous Chef: Craft Gourmet Menus & Mentor Team

Sage Hospitality Group; Pittsburgh (Allegheny County); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) with employer match

Paid vacation and sick time

Employee meals

Hotel discounts

Referral bonuses

Incentive programs

Job summary

The Atterbury Hotel, managed by Sage Hospitality, seeks a hands-on Sous Chef to lead daily kitchen operations and uphold top quality across dishes. You will drive safety, sanitation, and team development in a fast-paced environment.

As a key kitchen leader, you will train staff, manage prep and inventory, ensure consistent portioning and presentation, and collaborate with front‑of‑house to deliver exceptional guest experiences.

Qualifications

• Minimum 2 years of progressive kitchen leadership experience.
• Must meet state and federal requirements for food handling.
• ServSafe Manager certification required.
• Culinary degree preferred.

Responsibilities

• Lead daily kitchen operations and ensure quality, safety, sanitation.
• Ambassador of happiness and hospitality for guests and staff.
• Train and mentor culinary associates through hands-on leadership and feedback.
• Support prep, scheduling, ordering, inventory management, and quality control.
• Ensure recipes, portions, and presentation meet standards.
• Collaborate with front-of-house for seamless service.

Skills

Kitchen leadership

Food safety

Communication

Inventory management

Team training

Sauté and grill techniques

Education

High school diploma or equivalent

Culinary degree preferred

ServSafe certification

Tools

Ordering systems

Inventory software

Scheduling software

Job description

The Atterbury Hotel, managed by Sage Hospitality, seeks a hands-on Sous Chef to lead daily kitchen operations and uphold top quality across dishes. You will drive safety, sanitation, and team development in a fast-paced environment.

As a key kitchen leader, you will train staff, manage prep and inventory, ensure consistent portioning and presentation, and collaborate with front‑of‑house to deliver exceptional guest experiences.