Executive Chef

Responsibilities

• Manage entire restaurant operations including P&L, food cost, and labor efficiency
• Collaborate with the Chef de Cuisine on QA processes and guest feedback
• Monitor operational flow to ensure culinary and DOH standards are met
• Manage recruitment, interviewing, hiring, and onboarding of culinarians
• Oversee technology, systems, and offsite ordering platforms
• Lead and develop team members through performance management and succession planning
• Act as the face of hospitality for guests and delivery drivers

Requirements

• 3-5 years of kitchen or operational restaurant management experience
• Department of Health and/or ServSafe certification
• Proficiency with restaurant costing and inventory software
• Strong computer skills and ability to navigate digital ordering systems
• Ability to lift up to 50 pounds occasionally
• Demonstrated leadership and team development skills

Benefits

• 16 weeks of fully paid parental leave
• Health insurance (Medical, Dental, and Vision)
• Paid Time Off
• 401K Program
• Phone reimbursement and commuter benefits
• Complimentary DIG meals every day
• Short-term disability

About the Company

DIG is a restaurant group committed to a better food future, supporting the next generation of farmers, cooks, and chefs through a scratch-based kitchen and a mission-driven approach to hospitality.