Sous Chef

Why us?

When you are looking for a new job, you know in your heart you want to work where you belong. The Atterbury Hotel, managed by Sage Hospitality, may just be your ideal location. We are the architects of experience creating a friendly, supportive culture that is intriguing and refreshing to those who are seasoned in hospitality as well as those putting their toes in the water for the first time. Let us be your guide.

 

Craft your skills by joining forces with this top-notch culinary team. Enjoy working with fresh, local ingredients and inspired menus to provide a journey to our guest’s palette. We have not one, but two kitchens to service our full Catering, The Drafting Room Restaurant and Bar, In-Room Dining, and Concierge Lounge. There are many moving pieces to the operation. With a passion for food, knife skills, and teamwork you could be the perfect fit. Could this be where you belong?

 

At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

Job Overview

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.

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 (varies by property, outlet, and season)

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 progressive kitchen leadership experience (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.

Benefits

The Perks: Fully Loaded

• Medical, Dental, & Vision Insurance, plus other supplemental options like Accident Coverage, Hospital Indemnity Coverage and more...even Pet Insurance!

• 401(k) with 100% Employer Match up to 3%, and 50% match on the 4th and 5th percent of your contribution

• Paid Vacation and Sick Time

• Short Term Disability

• Complimentary Employee Meals

• Hotel Discounts (Both Marriott and Sage Portfolios)

• Eligible for Referral Bonuses

• Incentive Programs

• Cell Phone Discounts