Chef Operator
[Executive Chef/General Manager]

COMPENSATION:

Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential

PERKS AND BENEFITS: 

• 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

ABOUT THE ROLE: 

As a Chef Operator, you will build 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 Chef Operator. 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 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. 

ABOUT THE TEAM: 

Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant.  You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal.  DIG is determined to help support the next generation of farmers, cooks and chefs!

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.
• 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 your team to keep them excited and engaged. 
• Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/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. 
• 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.
• Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations.
• Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians.
• Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans.
• Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef’s tables with your restaurant team to keep them informed on updates and new restaurant goals. 
• 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 and an eye for detail.
• 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.
• 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.
• Your Department of Health and/or ServSafe certification.

COMPENSATION:

Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth 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

ABOUT US:  To learn more about our mission and food please visit our website at: https://www.diginn.com/mission

NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply

ADDITIONAL ROLE NOTES: 

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”)

Chef Operator
[Executive Chef/General Manager]

COMPENSATION:

Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential

PERKS AND BENEFITS: 

• 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

ABOUT THE ROLE: 

As a Chef Operator, you will build 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 Chef Operator. 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 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. 

ABOUT THE TEAM: 

Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant.  You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal.  DIG is determined to help support the next generation of farmers, cooks and chefs!

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.
• 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 your team to keep them excited and engaged. 
• Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/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. 
• 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.
• Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations.
• Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians.
• Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans.
• Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef’s tables with your restaurant team to keep them informed on updates and new restaurant goals. 
• 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 and an eye for detail.
• 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.
• 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.
• Your Department of Health and/or ServSafe certification.

COMPENSATION:

Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth 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

ABOUT US:  To learn more about our mission and food please visit our website at: https://www.diginn.com/mission

NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply

ADDITIONAL ROLE NOTES: 

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”)

Chef Operator
[Executive Chef/General Manager]

COMPENSATION:

Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential

PERKS AND BENEFITS: 

• 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

ABOUT THE ROLE: 

As a Chef Operator, you will build 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 Chef Operator. 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 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. 

ABOUT THE TEAM: 

Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant.  You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal.  DIG is determined to help support the next generation of farmers, cooks and chefs!

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.
• 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 your team to keep them excited and engaged. 
• Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/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. 
• 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.
• Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations.
• Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians.
• Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans.
• Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef’s tables with your restaurant team to keep them informed on updates and new restaurant goals. 
• 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 and an eye for detail.
• 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.
• 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.
• Your Department of Health and/or ServSafe certification.

COMPENSATION:

Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth 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

ABOUT US:  To learn more about our mission and food please visit our website at: https://www.diginn.com/mission

NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply

ADDITIONAL ROLE NOTES: 

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”)

Chef de Cuisine

[Assistant General Manager]

COMPENSATION:

Salary Range: $70,000-75,000/year with annual increase + quarterly bonus with high growth potential

PERKS AND BENEFITS: 

• 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

ABOUT THE ROLE: 

As Chef De Cuisine, you are responsible for all culinary oversight in our scratch-based kitchen operation. You serve as the culinary nuts-and-bolts in our restaurants while managing and staying accountable for your team of culinarians. As an extremely efficient individual with a passion for executing food excellence and hospitality, you run a strong kitchen by showcasing advanced business and culinary acumen. You own and take pride in order/inventory management, prep management, and health and safety standards within the four walls of your restaurant. You are the subject matter expert in your areas of focus in the kitchen and serve as a vital resource for your team and peers. In our operation centered around innovation, you are always looking at food quality, cost, and training as data points for you and your team to grow. 

Staying organized and detail-oriented in a fast-paced environment is key to your role as Chef de Cuisine. We are constantly evolving our menu and testing new initiatives to improve business operations. You will effectively multitask and train your culinary team through the day-to-day shifts, to ensure your team is well-equipped to execute anything and everything on our menu. Developing your team by role modeling while delivering excellent service to our guests is integral as we work towards a better food future.

ABOUT THE TEAM: 

Our Restaurants run using a traditional brigade system. As Chef de Cuisine, you are the second in command. You report directly to the Chef Operator and the Sous Chefs and Chefs-in-training report directly to you. You work collaboratively with the other restaurant leaders to ensure the restaurant team 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: 

• Lead and motivate your chef's in training team by modeling culinary expertise and a good attitude in order to always deliver delicious food.  
• Oversee and uphold food quality and presentation no matter the business channel. Walk-in, pick-up & delivery orders are handled with equal care and attention. 
• Oversee the quality of fresh ingredients received from our farm partners, while overseeing inventory, supply, prep lists, ordering, and QA processes in the restaurant. 
• Run successful shifts by organizing the deployment board and managing the prep schedule day in and day out. 
• Execute line checks while measuring what’s ready to serve, what needs to be prepared, and any potential waste. You think ahead to ensure service runs smoothly.
• Manage and maintain a tight and orderly kitchen operation, including storage, labeling, preparation, and all safety protocols. You are the safety standard bearer ensuring your team is maintaining the "A" letter grade from the Health Department
• Manage our kitchen facilities, following up with all maintenance on culinary equipment, cleanliness, and organization of your restaurant.
• Collaborate with your Chef Operator to manage labor and food cost.
• Build your kitchen team by assisting in interviewing, hiring, providing performance improvement, and disciplinary action.
• Actively give feedback through the DIRECT model, monitoring the effectiveness of your team by providing timely positive and critical feedback.
• Strictly uphold Dig's anti-discrimination and anti-harassment policies.

YOU HAVE: 

• 1-2+ years managing a restaurant team
• The ability to demonstrate and execute an exceedingly strong work ethic.
• Skills to motivate and develop the culinarians on your team.
• An appreciation for the people you work with.
• 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 willingness to roll up your sleeves and pitch in whenever necessary. 
• 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.
• Excellent communication skills.
• An eye for detail and solving challenges.
• Food Safety Certification

COMPENSATION:

Salary Range: $70,000-75,000/year with annual increase + quarterly bonus with high growth 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

ABOUT US:  To learn more about our mission and food please visit our website at: https://www.diginn.com/mission

NOTE:  DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply

ADDITIONAL ROLE NOTES: 

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”).