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Area Chef
Dig
New York, NY
Dig hiring Area Chef in New York, NY

Dig hiring Area Chef in New York, NY

DigMore Info

Full Time • Salary (Based on Experience)
Expired: Sep 29, 2019

Sorry, this job expired on Sep 29, 2019. Below are other jobs that may be of interest to you.

Requirements

5 years


Job Details

We’re in search of a kitchen leader with culinary chops, a natural ability to inspire and teach others, a passion for real food, and the management skills to run a group of restaurants. You’re in charge of executing six seasonal menu changes each year. You’ll have resources from the Dig Inn Support Team to run best in class kitchens. You’ll train both seasoned and novice cooks, helping to nurture the next generation of chefs and keep the love of cooking in the kitchen.

You will manage 3-5 restaurants. You will report to the Culinary Director and work closely with our Chief Operations Officer.

You will:

  • Train restaurant staff how to cook, serve, store and order fresh (never frozen) food
  • Encourage a learning environment by ensuring restaurant leaders are always training and teaching cooks
  • Create a passionate culture in which people love to cook and feed others - and experience that joy every single day
  • Develop menus and seasonal specials with Dig Inn’s Culinary Team
  • Bring your A game and ensure restaurants exceed all DOH food and safety standards
  • Continually improve our kitchen production methods to maximize efficiency and meet food and labor costs
  • Be a voice of calm and confidence in high pressure situations and demonstrate leadership through adept problem solving

You have:

  • A joy for cooking and excellent kitchen skills attained from a culinary degree or equivalent field experience
  • 5+ years of experience in restaurants, including working with high volume
  • Solid communication (verbal and written) skills
  • Strong work ethic and an obsession for getting the job done well
  • Good business sense (numbers will be involved)
  • Ability to problem solve in situations involving many moving parts
  • Two words: organization and cleanliness.
  • Oh yeah, a current ServeSafe certificate
  • Creativity, an open mind, and a sense of humor

Work perks: Aside from your the standard job description fare (competitive salary, medical, dental, vision) we also offer:

  • Macbook + Phone reimbursement
  • Equinox gym membership plan based on eligibility
  • On-site yoga/exercise classes and open access studio for support team
  • Flexible vacation time
  • Commuter benefits

Dig Inn is a vegetable-forward fine-fast casual restaurant group whose mission is to build community through food. With 26 locations in NYC and Boston, and more sprouting soon, we are looking to grow our team and nurture the next crop of bright and driven people who are looking to impact the future of food. Our community is built through learning and development and as we grow, opportunities harvest from within. The work we do is challenging and fast paced, serving over 15,000 lbs of vegetables per week in each of our scratch based kitchens. As cooks develop into chefs, we are building a diverse and inspiring brand along the way.


Compensation details

Phone reimbursement, medical, dental, and vision, commuter benefits, sponsored social events


Required Skills

Culinary Menu / Recipe Development

Food / Beverage Pairing

Food Budgeting

Food Cost Optimization

General knife handling

Kitchen management

Meat Cookery

Menu development

Ordering / Purchasing

Ordering / Receiving

Receiving/Organizing

Staff education / motivation

Read more


View Job Description

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Part of DIG

Dig Inn is a growing organization influencing the future of food, and we are seeking culinary leaders and beyond to join our team.

We are an expanding vegetable-forward restaurant group whose mission is to build community through food. With 20+ restaurants in NYC and Boston, and more sprouting soon, we are looking to build our team and nurture the next crop of driven people who are ready to impact the food system. The foundation of our community is based on learning and development and as we grow, opportunities harvest from within. The work we do is challenging and fast paced, serving over 15,000 lbs of vegetables per week in each of our scratch based seasonal kitchens. As cooks develop into chefs, we are building a diverse and inspiring brand along the way.

Ready to join us? Apply at diginn.com/careers

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