This role will including crafting the menu, hiring and training sous chefs and cooks, and building and defining the restaurant and it’s place in the neighborhood and city as a whole. We are looking for a chef who is excited to work directly with our farmers to plant seeds for future menus.
The right person will have experience in creating and executing a menu with a strong perspective, attention to detail and quality, and tons of flavor. Equally important is skills and passion for leading, organizing, and inspiring culinary teams on a high level and with a family feel.
As the Executive Chef, you will be responsible for the entire culinary operation and it’s culture, as well as financial responsibilities such as cost management, labor efficiency, and building top-line sales.
You'll recruit, hire, and train a leadership team of sous chefs who embody quality, sustainability, and education in their daily work.
You'll ensure that your sous chef team works to develop all team members and keep retention rates high and promotions frequent.
You'll actively work with the GM to build restaurant business, regulars, and a culture of knowledge and continuing education for the dining room and culinary teams.
We are looking for someone to be the face of our neighborhood restaurant and lead by example with generous hospitality for the whole restaurant team as well as locals, regulars, and all guests who dine with us.
Other elements of the role will include:
- Handle daily P&L responsibility- with special attention to all food and labor costs.
- Oversee the culture of the restaurant and keep a focus on education and a great work environment.
- Work with our PR & Marketing team to drive great press about the restaurant.
- Achieve and maintain Department of Health Standards, holding your team accountable and role-modeling cleanliness and organization throughout the restaurant.
- Handle all culinary employee relations communication (including disciplinary action).
- Recruit, interview, hire, and train a full culinary team with an awareness for staffing needs and labor costs.
- Review & collaborate on people development plans with our Director of Training.
- Communicate verbally and digitally on a daily basis across various systemic and organizational platforms such as GoogleDrive, Hot Schedules, Slack, Wrike, Revel, Paycom, etc.
- 3 - 5 years minimum restaurant management experience, ideally in a CDC or EC role.
- A passion for real, good food and the leadership skills to operate a busy kitchen.
- The willingness to roll up your sleeves and pitch in whenever necessary.
- The demonstrated skills to motivate and develop a high performing team.
- The discipline and desire to create systems and organization within fast changing environments.
- Excellent communication skills.
- Strong computer skills.
- Ability to learn technological platforms and work systematically with them.
- Familiarity with restaurant costing and POS, scheduling, and reservations software.
- An eye for detail.
- A flexible schedule, especially throughout the first six months of the opening.
- The ability to perform physical requirements of the position (lift up to 50lbs).
- The desire for professional improvement and the process of learning.
- The drive to network and build strong ties in your restaurant’s community.
- The ability to take many variables to find the best solution to a problem.
- An organized approach to achieving team goals.
- Proven tactics to successful operations in an evolving environment.
- Your Department of Health and/or ServSafe certification.
- Phone reimbursement
- Farm Trips for you & your team
DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale.
The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike.
Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we’ve built for a better conversation around sourcing, cooking, and the business of food.
And did we mention free DIG for all employees? We strongly recommend the sweet potatoes.
DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.