Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $85,000.00
Benefits
16 weeks of fully paid parental leave for primary and secondary caregivers
Health insurance including medical dental and vision
Paid Time Off
401K Program
Phone Reimbursement
Commuter Benefits
Complimentary DIG Meals every day
short-term disability
Job Description
DIG is a forward-thinking restaurant company committed to elevating the food experience by focusing on real, fresh, scratch-made meals and fostering an inclusive culinary community. Known for their innovative approach to restaurant operations, DIG operates with a mission to connect people through healthy and sustainably sourced cuisine. With a focus on nurturing the next generation of farmers, cooks, and chefs, DIG emphasizes a traditional brigade kitchen system complemented by modern operational strategies. They also prioritize a culturally inclusive environment encouraging applications from a diverse range of candidates including female, LGBTQ plus, BIPOC, and other diverse communities. This dedication results in... Show More
Job Requirements
- 3 to 5 years minimum kitchen or operational restaurant management experience
- A passion for real good food and the leadership skills to operate a scratch-based ever-changing kitchen
- The willingness to roll up your sleeves and pitch in whenever and wherever necessary
- 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
- Ability to learn technological platforms and work systematically with them
- Familiarity with restaurant costing and inventory software
- Ability to perform physical requirements of the position including lifting up to 25 pounds frequently and up to 50 pounds occasionally
- Desire for professional improvement and the process of learning
- Drive to network and build strong ties in your restaurant's community
- Ability to take many variables to find the best solution to a problem
- Department of Health and/or ServSafe certification
Job Qualifications
- 3 to 5 years minimum kitchen or operational restaurant management experience
- A passion for real good food and leadership skills to operate a scratch-based ever-changing kitchen
- Demonstrated skills to motivate and develop a high-performing team
- Discipline and desire to create systems and organization within fast changing environments
- Excellent communication skills and an eye for detail
- Strong computer skills with the ability to navigate multiple digital ordering systems
- Ability to learn technological platforms and work systematically with them
- Familiarity with restaurant costing and inventory software
- Ability to perform physical requirements of the position including lifting up to 25 pounds frequently and up to 50 pounds occasionally
- Department of Health and/or ServSafe certification
- Desire for professional improvement and ongoing learning
- Drive to network and build strong ties in the restaurant's community
- Ability to assess many variables to find the best solutions to problems
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 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 offsite ordering platforms being proactive in troubleshooting and handling all moving pieces with ease
- Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training 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 and 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 systems and conduct pre-shifts and 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
Job Location
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