Create an accountDIG is a community of chefs, farmers, creatives, activists, and innovators devoted to rebuilding the food system through vegetables. We’re creating a new kind of restaurant group that connects people to good food at an affordable price. Since launching in 2011, we've opened 27 restaurants, partnered with 100+ independent farms, and taught thousands of people how to cook (really cook) in DIG kitchens. But our story is just beginning. The next few years will be a period of growth as we expand our footprint and explore new ways to deliver a better food future for generations to come.
As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG!
ABOUT THE TEAM:
People are the power - in our kitchens we not only develop knife skills, but life skills. We use a traditional brigade system to streamline vertical communication. As Sous Chef, our Chefs-In-Training partner with you, and you report directly to our Restaurant Leaders. You work collaboratively with the leadership team to ensure that everyone is well trained and organized to provide guests’ with an experience that goes beyond a great meal. DIG is determined to rebuild the food system, and we couldn’t do it without you.
YOU WILL:
- Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude.
- Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency.
- Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry.
- Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized.
- Learn all restaurant ordering systems _[Food, paper etc] _to support the CDC in maintaining appropriate pars needed for service.
- Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks.
- Successfully open and close the restaurant using the checklists and through communication with the previous days leaders to best prepare for a steady shift.
- Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift.
- Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders.
- Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance.
- Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards.
- Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies.
