Search
The SAGE Difference
Unparalleled service
When you choose SAGE, you get more than great food – you become part of an extensive network of culinary talent.Our chefs trained at the top culinary schools in North America, including the Culinary Institute of America (CIA), Johnson & Wales, Le Cordon Bleu, and New England Culinary Institute. Many of our team members have extensive experience in restaurants, country clubs, and educational settings. They all have one thing in common: a deep-seated desire to provide exceptional service to our clients.
Sustained, Organic Growth
SAGE grows one customer at a time. Our success at each venue makes this possible – generating buzz and positive references. SAGE expands by word of mouth. Share the excitement and help us grow!Plenty of Opportunities
Our steady, sustained growth provides wonderful career opportunities for team members. We are continually adding new positions across North America. We prefer to promote from within. Nearly half of open management positions are filled by current SAGE Team Members. Our culture prizes the training and cultivation of in-house talent.
We deliver unparalleled levels of support
District Managers focus quality time on the few clients they serve.
SAGE's District Managers oversee no more than ten accounts. They visit each account at least
twice a month to spend quality time with the community. Most of our District Managers are
trained professional chefs with years of culinary training. You'll see them don a chef coat
and work in the kitchen alongside the rest of the team.
When you need additional resources for your community, the Culinary Support Team (CST) is
prepared to step up to the occasion. This group of specially-trained mobile chefs and managers
are prepared to work at any SAGE location for extended periods of time.
Meet the Rest of the Team
Our Home Office – SAGE House – is located just north of Baltimore, Maryland. We provide behind-the-scenes
support for our culinary teams across North America. Our dedicated professionals include registered
dietitians, accountants, software engineers, human resource professionals, graphic artists, purchasing
specialists, recruiters, attorneys, and executive chefs.
We also have dietitians, purchasing specialists, sales executives, and regional managers located throughout
North America, ready to respond to any client need.
This extraordinary team provides the innovative, cost-effective resources that serve as the foundation for
an exceptional dining experience.
With SAGE, It's more than just a job...
It's a career
We firmly believe that a team of great people in the right environment can
do anything. We hire
based on current skills and long-term potential. Most entry-level positions require nothing more
than flexibility, reliability, a strong work ethic and a willingness to learn.
We expect our chefs to write custom menus and cook from scratch
Since all menu items are prepared from scratch using tested recipes, SAGE seeks
individuals who enjoy following recipes to the letter, ensuring that meals taste
amazing and look beautiful. SAGE Team Members pride themselves on incredible customer
service.
Our team enjoys a fun, challenging, ethical work environment, with genuine opportunities for personal and professional growth.
Please join us at these upcoming recruitment events
You are invited to join us at The Culinary Institute of America’s upcoming Career Fair on Monday, June 4. If you are interested in starting a fulfilling career with growth opportunity, stop by and meet us!
Join our Talent Network
You're safe with us
The hallmark of a true food service professional is a safe kitchen.
All of our programs meet the Federal Food Code. We start with HACCP,
the industry standard for understanding the critical control points in
food handling. We document all of our production activities, maintaining
detailed records of every item we serve. Our venues receive exceptional
inspection scores in every state we serve.
Every SAGE manager has ServSafe® certification.
We take food safety seriously so you have one less thing to worry about.
One-on-One Mentoring
SAGE's experienced managers, District Managers, and Culinary Support Team members take the
time to work with individual Team Members to show them the ropes and help them develop their
skills and become more accomplished.
Pre-Service Meetings
Before the start of every meal service, the team gathers to learn about the
foods that will be served. Meeting topics include the menu, portion sizes,
cooking methods, allergens, ingredients, and more.
Take 5
Take 5 embodies SAGE’s commitment to continuous self-improvement
for every member of our team. These short 5-minute training modules cover
a broad array of subjects, including Food Safety (HACCP), Allergen Awareness,
Teamwork, and Benefits. Every Team takes 5 minutes every day to cover one short topic.
Catering
Team Members have the opportunity to assist at catered events in nearby venues.
They work with different culinary teams and learn new ways to stage formal events.
Each occasion is a training experience that will adds depth and variety to any
portfolio of skills.
Manager Training
We invest in professional development
New Manager Training and Sophomore Seminar bring recent hires together to learn about the inner workings of SAGE. New employees have the opportunity to meet colleagues from across North America and spend quality time with our leadership team.In addition, every SAGE manager attends our annual Institute to learn about the latest culinary trends, new marketing and technology innovations, and our company's growth.
We learn from each other
Every new manager is paired with a "Freshman Advisor." This senior colleague is a mentor, providing guidance and answering questions as they arise.District Managers host meetings for their management teams each spring and fall. They discuss a variety of topics, including new local vendors, cooking techniques, budgets and SAGE program initiatives. DMs also meet three times annually with company leadership to discuss the progress of their accounts, SAGE programs and upcoming initiatives.
