Sous Chef / Kitchen Manager

Sous Chef / Kitchen Manager 940 Rose Avenue, North Bethesda, MD 20852 $80,000

• $82,000 a year
• Full-time $80,000
• $82,000 a year
• Full-time 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.

PLEASE APPLY ON OUR COMPANY WEBSITE

Sagehospitalitygroup.com/careers

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Sous Chef in North Bethesda, MD

ESSENTIAL 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 5

• 25 associates

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
• 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.

Pay:

$80,000.00

• $82,000.

00 per year

Benefits:

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

Work Location:

In person