Sage Hospitality Group
2 days ago Be among the first 25 applicants
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.
Company Overview 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.
Role Overview 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.
Responsibilities
Travel to multiple SRC properties as assigned, serving as an operational and cultural anchor in the kitchen.
Oversee daily culinary execution—production, preparation, and presentation—ensuring consistency across all locations.
Set the standard for safety, sanitation, and organization, maintaining a spotless, efficient kitchen 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, and SRC values.
Lead with integrity and empathy, building trust through example, transparency, and accountability.
Manage labor and food costs within budget while never compromising on quality or guest experience.
Implement and refine culinary systems that improve efficiency, consistency, and profitability.
Support menu development, rollout, and innovation in partnership with the Director of Culinary Operations and property chefs.
Identify operational gaps, implement solutions, and stabilize performance during transitions.
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.
Qualifications
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.
Deep passion for food, mentorship, and operational excellence.
Knowledge and Skills
Advanced knowledge of food profession principles and practices.
Excellent oral and written communication.
Strong safety communication and leadership.
Physical Demands
Lifting objects 30-35 pounds up to 5 times during the shift.
Continuous standing for 15 minimum minutes up to an hour, at least 50% of the day.
Kneeling during inspections; full mobility required.
Requires ability to travel for multiple days and weeks.
Work Environment Requires exposure to chemical agents such as grease, bleach, and lime away. Protective clothing such as gloves, apron, and safety shoes are used throughout an 8‑hour shift.
Benefits
Medical, dental, vision insurance.
Paid time off for vacation, sick time, and holidays.
Health savings and flexible spending accounts.
Basic Life and AD&D insurance.
401(k) program with employer matching.
Employee Assistance Program.
Tuition reimbursement.
Discounts on hotels and restaurants.
Compensation USD $90,000 - $100,000 per year.
Application Period The application period will be open for approximately 30 days or until a suitable candidate is identified. We encourage qualified individuals to submit their applications within this timeframe.
#J-18808-Ljbffr
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.
Company Overview 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.
Role Overview 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.
Responsibilities
Travel to multiple SRC properties as assigned, serving as an operational and cultural anchor in the kitchen.
Oversee daily culinary execution—production, preparation, and presentation—ensuring consistency across all locations.
Set the standard for safety, sanitation, and organization, maintaining a spotless, efficient kitchen 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, and SRC values.
Lead with integrity and empathy, building trust through example, transparency, and accountability.
Manage labor and food costs within budget while never compromising on quality or guest experience.
Implement and refine culinary systems that improve efficiency, consistency, and profitability.
Support menu development, rollout, and innovation in partnership with the Director of Culinary Operations and property chefs.
Identify operational gaps, implement solutions, and stabilize performance during transitions.
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.
Qualifications
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.
Deep passion for food, mentorship, and operational excellence.
Knowledge and Skills
Advanced knowledge of food profession principles and practices.
Excellent oral and written communication.
Strong safety communication and leadership.
Physical Demands
Lifting objects 30-35 pounds up to 5 times during the shift.
Continuous standing for 15 minimum minutes up to an hour, at least 50% of the day.
Kneeling during inspections; full mobility required.
Requires ability to travel for multiple days and weeks.
Work Environment Requires exposure to chemical agents such as grease, bleach, and lime away. Protective clothing such as gloves, apron, and safety shoes are used throughout an 8‑hour shift.
Benefits
Medical, dental, vision insurance.
Paid time off for vacation, sick time, and holidays.
Health savings and flexible spending accounts.
Basic Life and AD&D insurance.
401(k) program with employer matching.
Employee Assistance Program.
Tuition reimbursement.
Discounts on hotels and restaurants.
Compensation USD $90,000 - $100,000 per year.
Application Period The application period will be open for approximately 30 days or until a suitable candidate is identified. We encourage qualified individuals to submit their applications within this timeframe.
#J-18808-Ljbffr