Sage Hospitality reviews

The Sous Chefs go out of the way too undermine eachother. There is no set standards for much of the menu as each Chef thinks their own way is the best and is incredibly blinded by inexperience and ego. The countless temper tantrums from the young Sous chefs degrade from the professional fine dining enviornment Sage Restaurant Group is trying to achieve. 95 percent of the kitchen managements experience has come from other Urban Farmer locations which has created a kitchen full of bad habits and uninspired chefs. Many of the "local sustainable" menu items are simply a lie unpacked from a Shamrock delivery truck.

High Turnover, Management “worked from home”