Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
401K Program
Phone Reimbursement
Commuter Benefits
Parental leave
short-term disability
Complimentary Meals
Job Description
DIG is a progressive restaurant company dedicated to redefining the culinary experience through a strong commitment to quality, innovation, and community. The organization operates renowned scratch-based kitchens that emphasize fresh, real ingredients and creative cooking techniques. DIG's mission is deeply rooted in supporting the next generation of farmers, cooks, and chefs, fostering an environment where culinary excellence meets inclusive and collaborative teamwork. By embracing a traditional brigade system, DIG ensures structured kitchen operations guided by leadership that values mentorship, skill development, and operational precision. Known for its inclusive culture, DIG actively encourages applications from female, LGBTQ plus, BIPOC, and diverse... Show More
Job Requirements
- 3 to 5 years minimum kitchen or operational restaurant management experience
- Passion for real good food and leadership skills
- Willingness to roll up sleeves and pitch in whenever necessary
- Skills to motivate and develop a high-performing team
- Discipline and desire to create systems and organization in fast changing environments
- Excellent communication skills and eye for 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
- Ability to perform physical requirements including lifting up to 25 pounds frequently and up to 50 pounds occasionally
- Desire for professional improvement and learning
- Drive to network and build strong community ties
- Ability to find best solutions to problems
- 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
- Excellent communication skills and an eye for 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 or ServSafe certification
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 and protocols are being followed and executed
- Manage all problems with technology systems and or offsite ordering platforms proactively troubleshooting and handling all moving pieces
- Be the face of hospitality by interacting with guests and delivery drivers providing exceptional service and training concierge roles to do the same
- Ensure all employee relations conversations are properly documented and communicated to HR including performance and GROW model conversations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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