Sous Chef

Responsibilities

• Elevate and motivate Chefs-in-Training by modeling culinary expertise and hospitality
• Train teammates on kitchen stations, following diagrams, pars, and prep standards
• Execute seasonal menu offerings according to recipes and procedures
• Manage prep lists, waste logs, and food inventory
• Support the Chef de Cuisine with restaurant ordering systems
• Execute restaurant shift management, including deployment and delegation
• Manage restaurant opening and closing procedures
• Operate the expeditor station to ensure order accuracy and presentation
• Maintain food safety standards and Department of Health compliance

Requirements

• 1+ year leadership experience in a culinary environment
• Food Safety Certification
• Ability to lift up to 25 pounds frequently and 50 pounds occasionally
• Excellent verbal and written communication skills
• Strong eye for detail and problem-solving abilities

Benefits

• Competitive pay
• Complimentary DIG lunch every day
• Opportunities for professional growth

About the Company

Dig Food Group is building a better food system by sourcing, cooking, and serving delicious food every day. With over 30 fast-casual restaurants, DIG partners directly with independent farmers to create seasonal menus using scratch-based cooking methods.