Chef de Cuisine

As Chef De Cuisine, you are responsible for all culinary oversight in our scratch-based kitchen operation. You serve as the culinary nuts-and-bolts in our restaurants while managing and staying accountable for your team of culinarians. As an extremely efficient individual with a passion for executing food excellence and hospitality, you run a strong kitchen by showcasing advanced business and culinary acumen. You own and take pride in order/inventory management, prep management, and health and safety standards within the four walls of your restaurant. You are the subject matter expert in your areas of focus in the kitchen and serve as a vital resource for your team and peers. In our operation centered around innovation, you are always looking at food quality, cost, and training as data points for you and your team to grow.

Staying organized and detail-oriented in a fast-paced environment is key to your role as Chef de Cuisine. We are constantly evolving our menu and testing new initiatives to improve business operations. You will effectively multitask and train your culinary team through the day-to-day shifts, to ensure your team is well-equipped to execute anything and everything on our menu. Developing your team by role modeling while delivering excellent service to our guests is integral as we work towards a better food future.

ABOUT THE TEAM:

Our Restaurants run using a traditional brigade system. As Chef de Cuisine, you are the second in command. You report directly to the Chef Operator and the Sous Chefs and Chefs-in-training report directly to you. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to rebuild the food system, and we couldn't do it without you

YOU WILL:

• Lead and motivate your chef's in training team by modeling culinary expertise and a good attitude in order to always deliver delicious food.
• Oversee and uphold food quality and presentation no matter the business channel. Walk-in, pick-up & delivery orders are handled with equal care and attention.
• Oversee the quality of fresh ingredients received from our farm partners, while overseeing inventory, supply, prep lists, ordering, and QA processes in the restaurant.
• Run successful shifts by organizing the deployment board and managing the prep schedule day in and day out.
• Execute line checks while measuring what’s ready to serve, what needs to be prepared, and any potential waste. You think ahead to ensure service runs smoothly.
• Manage and maintain a tight and orderly kitchen operation, including storage, labeling, preparation, and all safety protocols. You are the safety standard bearer ensuring your team is maintaining the "A" letter grade from the Health Department
• Manage our kitchen facilities, following up with all maintenance on culinary equipment, cleanliness, and organization of your restaurant.
• Collaborate with your Chef Operator to manage labor and food cost.
• Build your kitchen team by assisting in interviewing, hiring, providing performance improvement, and disciplinary action.
• Actively give feedback through the DIRECT model, monitoring the effectiveness of your team by providing timely positive and critical feedback.
• Strictly uphold Dig's anti-discrimination and anti-harassment policies.

YOU HAVE:

• 1-2+ years managing a restaurant team
• The ability to demonstrate and execute an exceedingly strong work ethic.
• Skills to motivate and develop the culinarians on your team.
• An appreciation for the people you work with.
• The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations.
• The willingness to roll up your sleeves and pitch in whenever necessary.
• The desire for professional improvement and the process of learning.
• The drive to network and build strong ties in your restaurant’s community.
• The ability to take many variables to find the best solution to a problem.
• Excellent communication skills.
• An eye for detail and solving challenges.
• Food Safety Certification

COMPENSATION:

Salary Range: $70,000-75,000/year with annual increase + quarterly bonus with high growth potential

Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG.

Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors