Sous Chef

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!

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.

• →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.

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

 

• 7 – 15 associates

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

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

 

• 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.

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.

• Physically demanding role requiring prolonged standing, walking, lifting, and carrying in an indoor kitchen environment, with exposure to high heat and cold storage areas.

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