Kitchen Manager

Sage Hospitality•Raleigh, NC

6d•$65,000 - $75,000•Onsite

About The Position

Sage Hospitality Group is seeking a Kitchen Manager to join the team at the upcoming Indigo Raleigh in North Carolina. This role is a hands-on position focused on supporting kitchen leadership in maintaining daily Back of House (BOH) operations, ensuring a clean, organized, and guest-ready kitchen during every shift. The Kitchen Manager will be a visible presence on the line, upholding quality standards, supporting the team, and ensuring every dish meets the company's commitment to excellence. They will act as an ambassador of happiness and hospitality for both guests and associates.

Requirements

High school diploma or equivalent required.
ServSafe (or other food safety) certification.
Minimum 1 year of kitchen experience, with demonstrated ability to lead a station or shift (e.g., experienced Line Cook, Lead Line Cook).
Must meet state and federal requirements for food handling.
Solid working knowledge of kitchen techniques and station operations (sauté, grill, roasting, etc.).
Basic understanding of food safety practices, prep yields, and kitchen organization.
Familiarity with prep lists, product rotation, and basic inventory practices.
Ability to communicate effectively with staff and leadership.
Ability to stay organized, lead by example, and support the development of those around them.
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.

Responsibilities

Showcase an inherent desire to take care of others.
Be a visible, active presence on the line during prep and service — leading by example with precision and care.
Support the training and development of line cooks and prep associates through hands-on guidance and real-time coaching.
Execute daily kitchen operations including prep lists, station readiness, and opening and closing duties on assigned shifts.
Hold recipe, portioning, and presentation standards on every dish, every shift — no exceptions.
Enforce food safety, sanitation, and cleanliness standards at all times — no shortcuts, no exceptions.
Taste food consistently throughout service to ensure every dish meets quality and consistency standards before it reaches the guest.
Monitor product levels throughout the shift, flag inventory needs, and actively support waste reduction.
Support the onboarding of new BOH associates and contribute to a positive team culture from day one.
Communicate openly with front-of-house leadership to support smooth, coordinated service execution.
Lead assigned shifts as the kitchen point person — owning opening and closing procedures and holding the team accountable throughout.
Address team concerns in the moment with professionalism, calm, and follow-through.
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.
All other duties as assigned, requested or deemed necessary by management.