Sous Chef / Kitchen Manager

Support the Executive Chef in leading the day-to-day operations of the kitchen with a focus on consistency, cleanliness, and organization. The Kitchen Manager executes established recipes and standards, keeps the kitchen staffed, stocked, and safe, and supports a respectful, collaborative kitchen environment.

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

PLEASE APPLY ON OUR COMPANY WEBSITE: Sagehospitalitygroup.com/careers

SEARCH: Sous Chef/Kitchen Manager in North Bethesda, MD

ESSENTIAL RESPONSIBILITIES

NOTE: This is an OEM (Overtime Eligible Management) position

· Showcase an inherent desire to take care of others.

· Work the line as needed to support prep and service execution.

· Provide day-to-day direction and basic training to kitchen associates.

· Manage daily kitchen operations including prep lists, schedules, ordering, and receiving.

· Execute established recipes, portioning, and presentation standards consistently.

· Maintain food safety, sanitation, and cleanliness standards at all times.

· Monitor product levels, communicate inventory needs, and control waste.

· Communicate clearly with front-of-house leadership during service.

· 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 reasonable duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES

3-10 associates (varies by property, outlet, and season)

BEHAVIORAL FOCUS

At Sage Restaurant Concepts, 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.

Associates are expected to embody our values in every interaction:

· Serve with Purpose by leading with care, pride, and accountability in the kitchen.

· Always Grow by refining culinary skills and developing leadership capabilities.

· Give with Heart by fostering teamwork, respect, and a supportive kitchen culture.

· Earn Trust by acting with integrity, consistency, and reliability.

All associates play an essential role in creating welcoming, inclusive environments where kindness, hospitality, and excellence are felt by guests and teams alike.

POSITION 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 experience as (e.g., Lead Line Cook, Sous Chef).

· Must meet state and federal requirements for food handling.

Knowledge/Skills

· Solid foundation in core cooking techniques and kitchen fundamentals.

· Basic understanding of food cost, portioning, and waste control.

· Familiarity with ordering systems, inventory practices, and team scheduling.

· Ability to communicate effectively with staff and leadership.

· Strong organizational skills with the ability to direct daily work.

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 (100 degrees) and cold storage areas (-10 degrees).

Pay: $32.00 - $35.00 per hour

Benefits

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Work Location: In person