D
Posted 16 hours ago
Chef de Cuisine
DIGChef de Cuisine
Requirements
1-2+ years managing a restaurant team, Food Safety Certification, Ability to lift up to 50 lbs, Strong communication skills
Skills
Food Safetyinventory management
About the role
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 fresh ingredient quality, inventory, supply, prep lists, and ordering
- Organize shift deployment and manage daily prep schedules
- Execute line checks to manage readiness and minimize waste
- Maintain a tight, orderly kitchen following all safety and health department 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 work ethic and communication skills
- Ability to multitask in a fast-paced environment
Benefits
- 16 weeks of Fully Paid Parental Leave
- Health Insurance (Medical, Dental, and Vision)
- Paid Time Off
- 401K program
- Phone Reimbursement
- Commuter Benefits
- Complimentary DIG Meals every day
- Short-Term Disability
About the Company
DIG is determined to rebuild the food system through a mission-driven approach to scratch-based culinary operations and community building.
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DIG · New York
