Sous Chef

Sous Chef

Craft, Inspire, and Lead with Every Plate!

Collaborate on innovative, seasonal menus that feature fresh, local ingredients and elevate traditional favorites with a whimsical twist.

Transform ingredients into visually stunning, flavorful dishes that leave a lasting impression on students and guests alike.

Lead daily kitchen operations alongside a team that values creative thinking, quality, and collaboration.

Assist in training and mentoring kitchen staff to ensure consistent, high-quality food production and service.

Take a lead role in catering on-campus events—designing unique menus and pushing culinary boundaries in exciting and engaging ways.

Support a kitchen culture that prioritizes presentation, efficiency, and a positive, team-focused work environment.

Maintain strong organizational and time management skills to balance daily service and event preparation.

The ideal candidate has at least 2 years of professional culinary experience, a keen eye for detail, strong communication skills, and a passion for innovation and hospitality.

Schedule:

• Monday- Friday
• 6:00 AM- 3:00 PM
• Summers off!
• Additional hours may be available for catering events, with advance notice given.

Transportation:

• Free on-campus parking is available.
• This location is not accessible by public transportation; successful candidates must have reliable transportation.

Pay Type:

$24.00 - $30.00 Hourly

Time Commitment:

Full Time

Weekly pay. Benefits for full-time positions: Health/Life/STD/Vision/Dental/Accident/Hospital Care/Vacation/Holiday and Personal Days. 401(k) Matching program. Paid sick time. Ongoing daily paid training. Career growth opportunities. Uniforms and shoes provided. Generous referral program. Team Member meal. SAGE Perks Employee discount program for retailers, wireless plans, movie tickets, etc.

Ensure that all food is appropriately displayed and visually appealing.

Interact cheerfully with SAGE guests and Team Members, providing service with a smile.

Oversee the preparation of menu items in strict accordance with both SAGE recipes and HACCP guidelines.

Clean all work areas, equipment, and guest service areas on an ongoing basis.

Assist with inventory and ordering.

Train, motivate, and oversee Cooks and culinary Team Members.

Set a good example each day by being a role model and leader in the kitchen.

Culinary degree or equivalent culinary experience required.

Strong organizational skills required.

Experience delegating tasks and following up with Team Members.

Capacity to train and motivate others.

ServSAFE® certification preferred, but not required.

Ability to understand and execute recipes and instructions in English accurately.