Sous Chef

Sage Restaurant Group

Raleigh (NC)

On-site

USD 60,000 - 90,000

Full time

3 days ago

Be an early applicant

Get more replies from employers

Send a job-specific resume in minutes.

Benefits offered by this job

Sage bonus plan

Unlimited paid time off

Medical, dental, & vision insurance

401(k) program with employer matching

Health savings and flexible spending

Basic Life and AD&D insurance

Company-paid short-term disability

Paid FMLA leave for up to a period of

Job summary

Sage Hospitality Group is hiring a Sous Chef to join Indigo Raleigh in North Carolina. This leadership role guides kitchen operations and ensures the delivery of locally inspired cuisine aligned with brand standards.

You will mentor cooks, manage line stations, and uphold safety and quality throughout service. Based in Raleigh, you’ll collaborate with the culinary team to innovate and curate menus while driving profitability.

Qualifications

More than two years of post high school education, but less than a degree from a four-year college.
Five to ten years of related experience with this company or other organizations.
Advanced knowledge of the principles and practices within the food profession; strong people management and food/beverage management understanding.

Responsibilities

Position is responsible for long and short-term planning and day-to-day operations of the kitchen and related areas.
Recommends menu and procedural changes; manages budget and labor costs within approved constraints.
Performs essential functions while adhering to SOPs and future food programs to ensure a consistent, quality product.
Develops and manages the restaurant’s budget; analyzes and controls labor and food costs to meet objectives.

Job description

Why us?

Sage Hospitality Group is set to hire a Sous Chef to join us at the upcoming Indigo 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

At the intersection of neighborhood authenticity and modern discovery in downtown Denver, this role is essential to delivering the distinctive, place-rooted experience Hotel Indigo is known for. Rooted in Denver's pioneering spirit and the storytelling heart of Union Station, this role sustains the hotel's reputation for locally inspired service and genuine community connection. In this capacity, the Executive Chef at Hotel Indigo Denver Downtown plays a vital and distinctive part in the hotel's continuing story.

Responsibilities

ESSENTIAL RESPONSIBILITIES

Positionis responsible forlong and short-term planning and day-to-day operations of the kitchen and related areas.

Recommends menu and procedural changes.

Recommends the budget and manages food and labor costs within approved budget constraints.

Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.

Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.

Monitor and control the maintenance/sanitation of kitchen,equipmentand related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchisestandardsand regulations.

Develop, recommend,implementand manage the restaurant’s budget; continually analyze, forecast,monitorand controlthe laborand food costs through various methods to meet/exceed management/budgetobjectives.

Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins whilemaintainingquality.

OTHER RESPONSIBILITIES

All other duties as assigned,requestedordeemednecessary by management.

SUPERVISORY DUTIES

5-50 associates

BEHAVIORAL FOCUS

At Sage Hospitality, 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.

At Hotel Indigo Denver Downtown, we embrace:

Neighborhood Storytelling - Gold-rush heritage meets modern city — every corner of the hotel tells the story of Denver's pioneering past.

Urban Exploration for Modern Pioneers - Designed to inspire guests who embrace curiosity, creativity, and the spirit of discovery.

Connectivity & Accessibility - Situated in a transit-rich downtown location, making every corner of Denver easy to explore.

Distinctive Dining at Ambler - The on-site restaurant Ambler brings locally inspired cuisine and neighborhood energy to the guest experience.

Community Pride & Creativity - A hotel that celebrates what makes Denver unique — its people, its history, and its forward-thinking spirit.

All associates play an essential role in creating welcoming, inclusive environments where kindness, hospitality, and excellence are felt by guests and teams alike. These brandings reflect the unique spirit of Hotel Indigo Denver Downtown and align with Sage Hospitality's commitment to genuine, meaningful connection.

Qualifications

Education/Formal Training

More than two years ofpost highschool education, but less than a degree from a four-year college.

Qualifications

Experience required by position is five to ten years of employment in a related position with this company or other organization(s).

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledgerequiredfor management of people and/or complex problems and food and beverage management.

Requires oral and written communication skills.

Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.

Must have excellent vision, for safety reasons.

Must have moderate speechcommunicationsskills to communicate with other employees.

Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

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.

Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).

Carrying, (ranging from clipboard to food products to smallequipment).

Kneeling -during times ofinspectionsfor proper cleanliness andmonitoringonce a week, as well as during lifting.

Full mobility isrequiredin order tousually inspect andmonitorthe kitchen environment.

Continuous standing -whileexpediting, orcooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.

Environment