Sous Chef

Sage Restaurant Group; Raleigh (NC); On-site; USD 65,000 - 68,000; Full time

Job summary

Sage Hospitality Group at Indigo Raleigh is seeking a Sous Chef to support the Executive Chef in daily kitchen operations, ensuring consistent food quality, safety, and staff development. This role requires hands-on leadership, strong communication, and a collaborative kitchen culture ready to deliver exceptional guest experiences.

Ideal candidates have 2+ years in kitchen leadership, a culinary background, and ServSafe certification.

Qualifications

• High school diploma or equivalent required.
• Culinary degree preferred.
• ServSafe Manager certification required.

Responsibilities

• Support the Executive Chef in leading daily kitchen operations and maintaining food quality and safety.
• Lead on the line to support prep and service with precision and care.
• Coach and develop culinary associates through hands-on leadership.

Skills

Cooking techniques

Food safety

Leadership

Team mentoring

Communication

Education

High school diploma or equivalent

Culinary degree (preferred)

ServSafe Manager certification

Tools

Inventory management

Scheduling

Job description

Why us?

Sage Hospitality Group is set to hire a Sous Chef to join us at the soon-to-open, 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

Support the Executive Chef in leading daily kitchen operations while ensuring consistent food quality, safety, sanitation, and associate development. The Sous Chef is a hands-on leader responsible for executing service, maintaining standards, and fostering a respectful, collaborative kitchen environment.

They are an ambassador of happiness and hospitality for all guests and associates.

Responsibilities

• Showcase an inherent desire to take care of others.
• Act as a visible leader on the line, supporting prep and service execution with precision and care.
• Assist in training, coaching, and developing culinary associates through hands-on leadership and real-time feedback.
• Support daily kitchen operations including prep lists, scheduling, ordering, inventory management, and quality control.
• Ensure consistent execution of recipes, portioning, and presentation standards.
• Enforce food safety, sanitation, and cleanliness standards at all times.
• Taste food throughout service to ensure quality and consistency before dishes leave the kitchen.
• Monitor product levels, communicate inventory needs, and support waste reduction efforts.
• Assist with recruiting, onboarding, and performance development for back-of-house associates.
• Collaborate with front-of-house leadership to support seamless service execution.
• Help open and close kitchen operations and serve as kitchen leader on assigned shifts.
• Address associate concerns professionally and promptly.
• 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 with a strong sense of urgency.

OTHER RESPONSIBILITIES

• All other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES

• 7 – 15 associates

Qualifications

Education/Formal Training

• High school diploma or equivalent required; culinary degree preferred.
• ServSafe (or other food safety) Manager certification required.

Qualifications

• Minimum 2 years of progressive kitchen leadership experience (e.g., Lead Line Cook, Sous Chef).
• Must meet state and federal requirements for food handling.

Knowledge/Skills

• Proficiency in a wide range of cooking techniques (sauté, grill, roasting, butchery, sauces, etc.).
• Understanding of food costing, prep yields, and recipe development.
• Familiarity with ordering systems, inventory practices, and team scheduling.
• Ability to communicate effectively with staff and leadership.
• Strong organizational and leadership skills with the ability to train and mentor others.

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 to maintain quality standards.
• Ability to perform multiple tasks simultaneously and maintain organization 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.

This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.

Salary

USD $65,000.00 - USD $68,000.00 /Yr.

ID: 2026-33592

Position Type: Regular Full-Time

Property : Indigo Raleigh Hotel

Outlet : Restaurant

Category : Culinary

Min : USD $65,000.00/Yr.

Max : USD $68,000.00/Yr.

Tipped Position : No

City : Raleigh

State : North Carolina

EOE Protected Veterans/Disability