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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
Fully Paid Parental Leave
Health Insurance
Paid Time Off
401K Program
Phone Reimbursement
Commuter Benefits
Complimentary Meals
short-term disability
Job Description
DIG is a progressive and innovative restaurant company committed to reimagining the future of food through its unique approach to culinary excellence and sustainable practices. As a leader in the food service industry, DIG is dedicated to supporting the next generation of farmers, cooks, and chefs by fostering a collaborative and inclusive work environment. Their restaurant operations emphasize teamwork, creativity, and a strong commitment to quality, sustainability, and community engagement. DIG operates using a traditional brigade system in their kitchens, which ensures a structured yet dynamic approach to culinary responsibilities, enabling teams to thrive and grow within a supportive and... Show More
Job Requirements
- 3 - 5 years minimum kitchen or operational restaurant management experience
- Passion for real, good food
- Leadership skills to operate a scratch-based kitchen
- Willingness to roll up sleeves and work hands-on
- Skills to motivate and develop teams
- Desire to create organizational systems
- Excellent communication and detail orientation
- Strong computer and technological platform skills
- Knowledge of restaurant costing and inventory software
- Ability to perform physical tasks including lifting
- Desire for professional growth
- Ability to network in community
- Problem-solving skills
- Department of Health and ServSafe certification
Job Qualifications
- 3 - 5 years minimum kitchen or operational restaurant management experience
- Passion for real, good food and leadership skills for a scratch-based, evolving kitchen
- Ability to motivate and develop a high-performing team
- Discipline and desire to create systems and organization in a fast-paced environment
- Excellent communication skills and attention to detail
- Strong computer skills with ability to navigate multiple digital ordering systems
- Ability to learn technological platforms and work systematically
- Familiarity with restaurant costing and inventory software
- Department of Health and ServSafe certification
- Desire for professional improvement and continuous learning
- Ability to network and build strong community ties
- Ability to find the best solution to complex problems
- Physical capability to frequently lift up to 25 pounds and occasionally up to 50 pounds
Job Duties
- 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 Chef de Cuisine on quality assurance processes and convert guest feedback into actionable insights
- Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team
- Monitor the operational flow ensuring culinary and Department of Health standards and protocols are followed
- Manage technology, systems and offsite ordering platforms with proactive troubleshooting
- Interact with guests and delivery drivers providing hospitality and training concierge roles
- Document and communicate employee relations conversations to HR including performance and development discussions
- Manage recruitment needs by interviewing, hiring and onboarding new culinary staff
- Review and collaborate on people development plans with Field Leadership for succession planning
- Communicate daily across teams through verbal and digital channels including pre-shifts and Chef's tables
- Uphold anti-discrimination and anti-harassment policies strictly
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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