Sous Chef

Sous Chef Position at Indigo Raleigh

Sage Hospitality Group is set to hire a Sous Chef to join us at the upcoming Indigo Raleigh in North Carolina!

At the intersection of neighborhood authenticity and modern discovery in downtown Denver, this role is essential to delivering the distinctive, place-rooted experience Hotel Indigo is known for. Rooted in Denver's pioneering spirit and the storytelling heart of Union Station, this role sustains the hotel's reputation for locally inspired service and genuine community connection. In this capacity, the Executive Chef at Hotel Indigo Denver Downtown plays a vital and distinctive part in the hotel's continuing story.

Responsibilities

ESSENTIAL RESPONSIBILITIES

• Position is responsible for long and short-term planning and day-to-day operations of the kitchen and related areas.
• Recommends menu and procedural changes.
• Recommends the budget and manages food and labor costs within approved budget constraints.
• Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
• Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
• Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Develop, recommend, implement and manage the restaurant's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

OTHER RESPONSIBILITIES

• All other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES

• 5-50 associates

BEHAVIORAL FOCUS

At Sage Hospitality, 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.

At Hotel Indigo Denver Downtown, we embrace:

• Neighborhood Storytelling - Gold-rush heritage meets modern city every corner of the hotel tells the story of Denver's pioneering past.
• Urban Exploration for Modern Pioneers - Designed to inspire guests who embrace curiosity, creativity, and the spirit of discovery.
• Connectivity & Accessibility - Situated in a transit-rich downtown location, making every corner of Denver easy to explore.
• Distinctive Dining at Ambler - The on-site restaurant Ambler brings locally inspired cuisine and neighborhood energy to the guest experience.
• Community Pride & Creativity - A hotel that celebrates what makes Denver unique its people, its history, and its forward-thinking spirit.

All associates play an essential role in creating welcoming, inclusive environments where kindness, hospitality, and excellence are felt by guests and teams alike. These brandings reflect the unique spirit of Hotel Indigo Denver Downtown and align with Sage Hospitality's commitment to genuine, meaningful connection.

Qualifications

Education/Formal Training

• More than two years of post high school education, but less than a degree from a four-year college.

Qualifications

• Experience required by position is five to ten years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Requires oral and written communication skills.
• Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.
• Must have excellent vision, for safety reasons.
• Must have moderate speech communications skills to communicate with other employees.
• Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

Physical Demands

• Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).
• Carrying, (ranging from clipboard to food products to small equipment).
• Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.
• Full mobility is required in order to usually inspect and monitor the kitchen environment.
• Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.

Environment

• Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Benefits

• Eligible to participate in Sage bonus plan
• Unlimited paid time off
• Medical, dental, & vision insurance
• Eligible to participate in the Company's 401(k) program with employer matching
• Health savings and flexible spending accounts
• Basic Life and AD&D insurance
• Company-paid short-term disability
• Paid FMLA leave for up to a period of 12 weeks
• Employee Assistance Program
• Great discounts on Hotels, Restaurants, and much more.