Sage Hospitality Group
Overview
Join to apply for the
Sous Chef
role at
Sage Hospitality Group . Salary range $63,000-$65,000 annually. Job Close Date October 18, 2025 or until filled. Interested in bridging the gap between farmer and consumer? Mercantile, Chef Alex Seidel’s dining room and marketplace, celebrates farm-to-table dishes and hospitality. A rewarding experience with comprehensive benefits and opportunities to lead kitchen operations. Responsibilities
The Sous Chef executes efficient daily culinary operations. Collaborate with the Chef de Cuisine and Executive Chef and with front-of-house leadership to ensure a consistent, excellent guest experience. Lead on the line and in the kitchen, supporting prep and service with precision and care. Assist in training, managing, and coaching hourly staff; provide in-the-moment feedback to develop culinary professionals. Assist the Chef de Cuisine and Executive Chef in managing BOH operations, including daily prep lists, ordering, inventory, and quality control. Uphold and enforce kitchen standards around cleanliness, food safety, sanitation, and proper food handling at all times. Execute recipes with consistency and help develop new dishes in collaboration with leadership. Taste food frequently to ensure standards are met before leaving the pass. Help maintain accurate product counts and communicate ordering needs in a timely fashion. Cultivate a fun, friendly, positive work environment and model kindness, empathy, hard work, and diligence. Open and close the restaurant, managing the kitchen approximately five shifts per week. Assist in recruiting, hiring, staff training and development, and ongoing staff assessments. Respond to staff inquiries, comments, and grievances in a timely and professional manner. Demonstrate awareness and continuously seek ways to enhance guest experience and service standards. Maintain a clean, professional appearance and a friendly, courteous demeanor at all times. Performs other duties as assigned. Qualifications
High school education or equivalent. At least 2 years of kitchen leadership experience (e.g., Lead Line Cook or Sous Chef). ServSafe Manager certification required. Deep love of food, cooking, and hospitality; strong work ethic and team leadership skills. Ability to work nights, weekends, and holidays; must be 18 years of age or older. Bilingual (English/Spanish) a plus. Proficiency in a wide range of cooking techniques (sauté, grill, roasting, butchery, sauces, etc.). Understanding of food costing, prep yields, and recipe creation; familiarity with basic ordering systems, kitchen inventory practices, and team scheduling. Clear, respectful communication skills and ability to teach others with patience and clarity. Ability to multi-task and stay organized under high-pressure situations. Knowledge/Skills
Advanced knowledge of principles and practices within the food profession, including management of people and complex problems in food and beverage management. Strong culinary techniques and ability to contribute to menu development and cost control. Effective communication and leadership abilities. Physical Demands & Environment
Inside 100% of an 8-hour shift; freezer temperatures can be -10°F; front-line temperatures can exceed 100°F. Physically strenuous: prolonged standing, walking, lifting and carrying during shift. Ability to lift up to 50 lbs regularly; frequent bending, reaching, and mobility requirements; must be able to work in a fast-paced kitchen environment. Reasonable accommodations available to enable performance of essential functions. Compensation
Salary: USD $63,000 - USD $65,000 per year.
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Join to apply for the
Sous Chef
role at
Sage Hospitality Group . Salary range $63,000-$65,000 annually. Job Close Date October 18, 2025 or until filled. Interested in bridging the gap between farmer and consumer? Mercantile, Chef Alex Seidel’s dining room and marketplace, celebrates farm-to-table dishes and hospitality. A rewarding experience with comprehensive benefits and opportunities to lead kitchen operations. Responsibilities
The Sous Chef executes efficient daily culinary operations. Collaborate with the Chef de Cuisine and Executive Chef and with front-of-house leadership to ensure a consistent, excellent guest experience. Lead on the line and in the kitchen, supporting prep and service with precision and care. Assist in training, managing, and coaching hourly staff; provide in-the-moment feedback to develop culinary professionals. Assist the Chef de Cuisine and Executive Chef in managing BOH operations, including daily prep lists, ordering, inventory, and quality control. Uphold and enforce kitchen standards around cleanliness, food safety, sanitation, and proper food handling at all times. Execute recipes with consistency and help develop new dishes in collaboration with leadership. Taste food frequently to ensure standards are met before leaving the pass. Help maintain accurate product counts and communicate ordering needs in a timely fashion. Cultivate a fun, friendly, positive work environment and model kindness, empathy, hard work, and diligence. Open and close the restaurant, managing the kitchen approximately five shifts per week. Assist in recruiting, hiring, staff training and development, and ongoing staff assessments. Respond to staff inquiries, comments, and grievances in a timely and professional manner. Demonstrate awareness and continuously seek ways to enhance guest experience and service standards. Maintain a clean, professional appearance and a friendly, courteous demeanor at all times. Performs other duties as assigned. Qualifications
High school education or equivalent. At least 2 years of kitchen leadership experience (e.g., Lead Line Cook or Sous Chef). ServSafe Manager certification required. Deep love of food, cooking, and hospitality; strong work ethic and team leadership skills. Ability to work nights, weekends, and holidays; must be 18 years of age or older. Bilingual (English/Spanish) a plus. Proficiency in a wide range of cooking techniques (sauté, grill, roasting, butchery, sauces, etc.). Understanding of food costing, prep yields, and recipe creation; familiarity with basic ordering systems, kitchen inventory practices, and team scheduling. Clear, respectful communication skills and ability to teach others with patience and clarity. Ability to multi-task and stay organized under high-pressure situations. Knowledge/Skills
Advanced knowledge of principles and practices within the food profession, including management of people and complex problems in food and beverage management. Strong culinary techniques and ability to contribute to menu development and cost control. Effective communication and leadership abilities. Physical Demands & Environment
Inside 100% of an 8-hour shift; freezer temperatures can be -10°F; front-line temperatures can exceed 100°F. Physically strenuous: prolonged standing, walking, lifting and carrying during shift. Ability to lift up to 50 lbs regularly; frequent bending, reaching, and mobility requirements; must be able to work in a fast-paced kitchen environment. Reasonable accommodations available to enable performance of essential functions. Compensation
Salary: USD $63,000 - USD $65,000 per year.
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