Bench Chef

Sage Hospitality • Denver, CO

1d • $90,000 - $100,000

About The Position

Sage Restaurant Concepts (SRC) is seeking a traveling culinary leader who serves at its restaurants wherever guidance or reinforcement is needed. The Bench Chef brings consistency, creativity, and calm to kitchen operations, leads teams through transitions, strengthens systems, and reinforces SRC’s standards for exceptional food and hospitality. The role ensures that food quality and presentation are consistent across locations.

The Bench Chef travels to multiple SRC properties and oversees culinary execution, including production, preparation, presentation, safety, sanitation, and organization. The position mentors and trains culinary teams, supports onboarding, manages labor and food costs, improves operating systems, contributes to menu development, and helps stabilize restaurant performance during transitions. The role requires frequent travel and extended assignments.

The position requires progressive Executive Chef and culinary leadership experience, advanced culinary and operational knowledge, strong team-coaching ability, and financial management skills. Physical duties include lifting and carrying items, kneeling, standing for at least half the day, and maintaining full mobility to inspect and monitor kitchens. The work environment includes exposure to kitchen chemicals and use of commercial cooking and food-preparation equipment. The salary range is $90,000–$100,000 per year.

Requirements

• At least 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, including cost control, forecasting, and labor management.
• Flexibility to travel frequently and remain on assignment for extended periods.
• Passion for food, mentorship, and operational excellence.
• Advanced knowledge of food-profession principles and practices, including management of people or complex problems and food-and-beverage management.
• Oral and written communication skills.
• Ability to communicate with employees and hear machinery for safety reasons.
• Excellent vision for safety reasons.
• Moderate speech communication skills to communicate with employees.
• Excellent comprehension and literacy to read, write, and analyze information for budgeting.
• Ability to lift objects weighing 30–35 pounds several times during a shift and to carry items ranging from clipboards to food products and small equipment.
• Ability to kneel during inspections and lifting, maintain full mobility for kitchen inspections, and stand continuously for periods ranging from 15 minutes to 1 hour; standing is required for at least 50% of the day.
• Ability to travel for multiple days and weeks at a time.

Responsibilities

• Travel to multiple SRC properties as assigned, serving as an operational and cultural anchor in the kitchen.
• Oversee daily culinary execution, including production, preparation, and presentation, to ensure consistency across locations.
• Maintain safety, sanitation, and organization standards in an efficient kitchen environment.
• Mentor and coach culinary teams and support the development of future chefs and leaders.
• Train new culinary hires on technique, systems, and SRC values.
• Lead with integrity, empathy, transparency, and accountability.
• Manage labor and food costs within budget while maintaining food quality and guest experience.
• Implement and refine culinary systems to 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 culinary and sanitation standards across kitchens.
• Model HACCP practices, allergen awareness, and food-safety protocols.
• Ensure compliance with federal, state, and local health and safety regulations.

Benefits

• Medical, dental, and vision insurance
• Paid time off for vacation, sick time, and holidays
• Health savings and flexible spending accounts
• Basic life and AD&D insurance
• Eligibility to participate in the Company’s 401(k) program with employer matching
• Employee Assistance Program
• Tuition reimbursement
• Discounts on hotels, restaurants, and more

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed