Sous Chef

About the role

Sage Hospitality Group is hiring a Sous Chef for the upcoming Indigo Raleigh restaurant in North Carolina. Join a passionate team committed to excellence and making a positive impact.

Responsibilities

• Support the Executive Chef in daily kitchen operations
• Maintain consistent food quality, safety, sanitation, and associate development
• Execute service, maintain standards, and foster a respectful, collaborative kitchen environment
• Showcase an inherent desire to take care of others
• Assist in training, coaching, and developing culinary associates
• Monitor product levels, communicate inventory needs, and support waste reduction efforts
• Collaborate with front-of-house leadership to support seamless service execution
• Address associate concerns professionally and promptly
• Maintain organization, cleanliness, and safety across all kitchen areas
• Exhibit a friendly, cheerful, and courteous demeanor at all times
• Perform other duties as assigned

Supervisory Duties

• Manage 5 - 25 associates (varies by property, outlet, and season)

Qualifications

• High school diploma or equivalent required; culinary degree preferred
• ServSafe (or other food safety) Manager certification required
• Minimum 2 years of progressive kitchen leadership experience (e.g., Lead Line Cook, Sous Chef)
• Meet state and federal requirements for food handling

Skills

• Proficiency in a wide range of cooking techniques
• Understanding of food costing, prep yields, and recipe development
• Familiarity with ordering systems, inventory practices, and team scheduling
• Able to communicate effectively with staff and leadership
• Strong organizational and leadership skills with the ability to train and mentor others

Physical Demands

• Prolonged standing, walking, lifting, and carrying in an indoor kitchen environment
• Ability to lift up to 50 lbs. regularly
• Continuous mobility and ability to travel up to 300 feet during the shift
• 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

Pay

$61,000.00 - $66,000.00 /Yr.

Schedule

Details on schedule will be provided upon employment.