Bench Chef

Sage Restaurant Concepts (SRC) is looking for a Bench Chef to join our team. We connect with the people that live and work in the communities we serve by providing highly designed, innovative, locally-focused food and beverage experiences. We are a growing company with concepts nationwide.

Sage Restaurant Concepts is a family of seasoned restaurateurs committed to consistently crafting exceptional experiences that forge a bond with our guests, enrich our communities and empower our people. We create industry-leading restaurant and bar concepts with soul for the people who live, work and play in the communities we serve.

Throughout our portfolio, it rings true that we believe in the power of impacting lives through hospitality and work daily to fulfill that endeavor.

At Sage Restaurant Concepts, we impact lives through hospitality. Our vision is to be a restaurant company with a soul. We consistently craft exceptional experiences that forge a bond with guests, enrich our community, and empower our people.

The Bench Chef is a traveling culinary leader who steps into our restaurants wherever guidance or reinforcement is needed.

They bring consistency, creativity, and calm to the kitchen — leading teams through transitions, sharpening systems, and reinforcing SRC’s commitment to exceptional food and hospitality. This role ensures that every plate leaving the pass reflects the heart of our brand, no matter the location.

• →Travel to multiple SRC properties as assigned, serving as an operational and culturalanchor in the kitchen.
• →Oversee daily culinary execution — production, preparation, and presentation — ensuringconsistency across all locations.
• →Set the standard for safety, sanitation, and organization, maintaining a spotless, efficientkitchen environment.
• →Mentor and coach culinary teams, nurturing the next generation of SRC chefs and leaders.
• →Support onboarding for new culinary hires, providing training on technique, systems, andSRC values.
• →Lead with integrity and empathy, building trust through example, transparency, andaccountability.
• →Manage labor and food costs within budget while never compromising on quality or guestexperience.
• →Implement and refine culinary systems that improve efficiency, consistency, andprofitability.
• →Support menu development, rollout, and innovation in partnership with the Director ofCulinary Operations and property chefs.
• →Identify operational gaps, implement solutions, and stabilize performance duringtransitions.
• →Uphold SRC’s culinary and sanitation standards across every kitchen.
• →Model proper HACCP practices, allergen awareness, and food safety protocols.
• →Ensure compliance with all federal, state, and local health and safety regulations.

2 years of progressive Executive Chef experience and culinary leadership experience in full-service or high-volume restaurant kitchens.

Advanced knowledge of culinary techniques, kitchen operations, and production management.

• Proven ability to train, coach, and motivate diverse teams.
• Strong financial acumen — skilled in cost control, forecasting, and labor management.
• Flexibility to travel frequently and remain on assignment for extended periods.
• A deep passion for food, mentorship, and operational excellence

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Requires oral and written communication skills.
• Must be able to communicate with employees and to hear machinery, for safety reasons.
• Must have excellent vision, for safety reasons.
• Must have moderate speech communications skills to communicate with other employees.
• Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

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 small equipment).
• Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.
• Full mobility is required in order to usually inspect and monitor the kitchen environment.
• Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.
• Must be able to travel for multiple days and weeks at a time.

• Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
• Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
• Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.