Chef De Cuisine

Responsibilities

• Lead and motivate the culinary team by modeling expertise and a positive attitude
• Oversee food quality and presentation for all service channels including walk-in, pick-up, and delivery
• Manage inventory, supply, prep lists, ordering, and QA processes for fresh ingredients
• Organize shift deployment and manage daily prep schedules
• Execute line checks to manage readiness and minimize waste
• Maintain a tight, orderly kitchen operation following all safety and health protocols
• Manage kitchen facilities and culinary equipment maintenance
• Collaborate with the Chef Operator to manage labor and food costs
• Assist in interviewing, hiring, and providing performance feedback

Requirements

• 1-2+ years of restaurant team management experience
• Food Safety Certification
• Ability to lift up to 25 pounds frequently and 50 pounds occasionally
• Strong communication and problem-solving skills
• High level of detail orientation and work ethic

About the Company

DIG is a restaurant group dedicated to rebuilding the food system through scratch-based kitchen operations and a commitment to a better food future.