CO, New York City

As a Chef Operator, you will build a team driven by culinary excellence and lead them to new skills in a scratch-based kitchen. You are the first in command for the restaurant, with a true sense of ownership over the operation, and you are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house operations. Our restaurants run using a traditional brigade system. DIG is determined to help support the next generation of farmers, cooks and chefs.

Responsibilities

Be responsible for the entire restaurant operation, including P&L responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales; Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team; Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in the team; Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are followed; Manage all problems with technology, systems and/or offsite ordering platforms; Be the face of hospitality by interacting with guests and delivery drivers and training concierge roles; Ensure employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations; Manage recruitment by interviewing, hiring and onboarding new culinarians; Review and collaborate on people development plans with the Field Leadership team to build succession plans; Communicate verbally and digitally on a daily basis and conduct Pre-shifts and Chef's tables with the restaurant team; Uphold Dig's anti-discrimination and anti-harassment policies; Build and train a team driven by culinary excellence in a scratch-based kitchen; Partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team

Requirements

3-5 years minimum kitchen or operational restaurant management experience; Passion for real, good food and the leadership skills to operate a scratch-based, ever-changing kitchen; Willingness to roll up sleeves and pitch in whenever and wherever necessary; Demonstrated skills to motivate and develop a high-performing team; Discipline and desire to create systems and organization within fast-changing environments; Excellent communication skills and an eye for detail; Strong computer skills and ability to navigate multiple digital ordering systems; Ability to learn technological platforms and work systematically with them; Familiarity with restaurant costing and inventory software; Ability to perform physical requirements (frequently lift up to 25 pounds and occasionally lift up to 50 pounds), with or without reasonable accommodations; Desire for professional improvement and learning; Drive to network and build strong ties in the restaurant's community; Ability to take many variables into account to find the best solution to a problem; Department of Health and/or ServSafe certification

Benefits

Quarterly bonus with high growth potential; Annual increase; 16 weeks of fully paid parental leave (for primary and secondary caregivers); Health insurance (medical, dental, and vision); Paid time off; 401K program; Phone reimbursement; Commuter benefits; Complimentary DIG meals every day; Short-term disability