EXECUTIVE CHEF: DIG ON 4TH

About DIG on 4th:

DIG on 4th is a neighborhood restaurant, brought to you by DIG Food Group, where our vegetable-forward dishes are served in a slightly different way. We aim to serve timeless food that is both surprising and familiar. We are searching for a dynamic culinary leader who will run a strong, & clean kitchen that is grounding in cooking delicious food, serving guests and driving teamwork forward to develop the chefs of tomorrow. If you demonstrate a strong sense of ownership and are interested in running a restaurant as if it were your own, this job is for you!

About the Role:

As an Executive Chef, you will work with a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You’re an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success.

Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Executive Chef. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all Covid/DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front of house and back of house ops.

You Will:

Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales.

Handle daily scheduling and P&L responsibility- accountability for all food and labor costs.

Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged.

Monitor the operational flow of the restaurant, ensuring culinary, and DOH standards and protocols are being followed and executed.
Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease.

Complete reporting and documentation functions in order to provide consistent information and feedback to our leadership team.

Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same.

Achieve and maintain Department of Health Standards, holding your team accountable and role-modeling cleanliness from your tactics organizing the kitchen and all stations.

Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and DIRECT conversations.

Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians.

Review & collaborate on people development plans with your Operations Manager to build thoughtful succession plans.

Conduct Pre-shifts & Chef’s tables with your restaurant team to keep them informed on updates and new restaurant goals.

Communicate verbally and digitally on a daily basis across various systemic and organizational platforms such as GoogleDrive, Deputy, Slack, Paycom, etc in a timely manner.

Strictly uphold Dig's anti-discrimination and anti-harassment policies.

You Have:

3 - 5 years minimum kitchen or operational restaurant management experience.
A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen.
The willingness to roll up your sleeves and pitch in whenever and wherever 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. You can navigate multiple digital ordering systems with ease.
Ability to learn technological platforms and work systematically with them.
Familiarity with restaurant costing and inventory software.
An eye for detail.
The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations.
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.

COMPENSATION:

Salary Range: $80,000-85,000/year + quarterly bonus potential

Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG.

Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors

Work Perks: Aside from your the standard job description fare (competitive salary, medical, dental, vision) we also offer:

Phone reimbursement
Commuter benefits
Complimentary DIG meals everyday

About Us: 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.

Additional Role Note:

The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

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Executive Chef, DIG on 4th