Executive Chef

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.

Serve as the strategic culinary leader for the property, responsible for the performance, culture, and direction of all kitchen operations. The Executive Chef oversees food quality, safety, sanitation, and financial performance while partnering with operations leadership to deliver consistent, thoughtful hospitality across all outlets. This role balances culinary vision with operational discipline and people leadership.

They are an ambassador of happiness and hospitality for all guests and associates.

· Showcase an inherent desire to take care of others.

· Lead and oversee all culinary operations to ensure consistent quality, execution, and readiness.

· Establish and maintain standards for food safety, sanitation, and regulatory compliance.

· Own kitchen financial performance, including budgeting, forecasting, food and labor cost controls, and waste management.

· Partner with the General Manager and leadership team to review and act on financial performance and operational priorities.

· Lead menu development and recipe engineering, balancing creativity, seasonality, guest appeal, and profitability.

· Recruit, hire, train, and develop culinary leadership and associates through hands-on coaching and mentorship.

· Foster a professional, inclusive, and collaborative kitchen culture grounded in respect and accountability.

· Oversee purchasing, vendor relationships, and sourcing strategies to maintain quality and cost discipline.

· Prepare kitchens for health inspections, audits, and brand standards reviews.

· Collaborate with marketing and operations teams on culinary-driven activations, events, and storytelling.

· Step in to support service execution during high-volume periods or operational needs.

· Continuously evaluate systems and processes to improve efficiency, consistency, and quality.

· 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

· 10 - 50 associates (varies by property, outlet size, and season)

Education/Formal Training

· High school diploma or equivalent required.

· Culinary degree or equivalent professional experience preferred.

· ServSafe (or other food safety) Manager certification required.

Qualifications

· Minimum 5 years of experience as a Chef de Cuisine, Executive Sous Chef, or Executive Chef in a high-volume or chef-driven kitchen.

· Proven record of managing financially successful kitchens while maintaining culture and quality.

· Must meet state and federal requirements for food handling and kitchen leadership.

Knowledge/Skills

· Strong knowledge of kitchen P&L management, budgeting, labor modeling, and cost control.

· Proficiency with back-office systems (e.g., Restaurant365, Craftable) and spreadsheets.

· Proficiency in a wide range of cooking techniques (sauté, grill, roasting, butchery, sauces, etc.).

· Ability to train, mentor, and inspire culinary staff at all levels.

· Ability to communicate effectively with team members, leadership, and guests.

· Strong organizational and problem-solving skills.

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, kneeling, reaching, and handling during prep and service.

· Mobility — full range of mobility with ability to travel up to 300 feet during the shift.

· Continuous standing and walking throughout preparation and service.

· Ability to hear and respond to staff, equipment, and operational needs in a busy kitchen environment.

· Ability to taste and evaluate food to maintain quality standards.

· Ability to manage multiple tasks simultaneously, follow instructions, and remain organized in a high-pressure setting.

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.

The Perks: Fully Loaded

• Eligible for bonus

• Unlimited PTO

• 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

• Short Term Disability

• Complimentary Employee Meals

• Hotel Discounts (Both Marriott and Sage Portfolios)

• Eligible for Referral Bonuses

• Incentive Programs

• Cell Phone Discounts