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Culinary Leader, Boston

2 months ago

Boston, Massachusetts, United States DIG Chefs-In-Training Full time
Job Overview

POSITION: Sous Chef

ROLE SUMMARY:

As a Sous Chef, you will play a crucial role in supporting our Restaurant Leaders to achieve culinary and hospitality excellence within our scratch-based kitchen. Your passion for creating delectable dishes will drive you to master every station by consistently executing recipes, processes, and procedures while actively training others to enhance the overall knowledge of the restaurant team. You will be a guiding force for our Chefs-In-Training, leading during peak service, addressing guest concerns, and serving as a key resource on culinary and operational best practices.

TEAM DYNAMICS:

Our kitchens thrive on the strength of our people. We not only cultivate culinary skills but also foster life skills. Operating under a traditional brigade system, you will collaborate closely with our Chefs-In-Training and report directly to our Restaurant Leaders. Together, you will ensure that the team is well-trained and organized to provide guests with an experience that transcends a mere meal. At DIG, we are committed to transforming the food system, and your contribution is vital.

KEY RESPONSIBILITIES:

  • Inspire and elevate the performance of Chefs-In-Training by exemplifying culinary expertise, warm hospitality, and a positive attitude.
  • Train team members on each station, adhering to station diagrams, pars, and preparation guidelines to maintain consistency.
  • Exhibit mastery of all stations by executing seasonal menu offerings according to established recipes, procedures, and standards.
  • Oversee prep lists, waste logs, and participate in food inventory while maintaining close communication with your Chef de Cuisine to ensure proper stock levels and organization.
  • Learn and utilize all restaurant ordering systems to assist the Chef de Cuisine in maintaining necessary pars for service.
  • Effectively manage restaurant shifts by creating a strategic deployment plan, delegating tasks appropriately, and adhering to scheduled breaks.
  • Ensure successful opening and closing of the restaurant through diligent checklist use and thorough communication with previous shift leaders.
  • Engage in team development through interview shadowing, contributing to the Chef's table agenda, providing constructive feedback to Chefs-In-Training, and leading pre-shift meetings.
  • Operate the expeditor/computer station to guarantee food presentation and order accuracy for all service types.
  • Address and resolve guest concerns, digital ordering issues, and equipment maintenance challenges.
  • Assist in maintaining high health standards by adhering to food safety regulations and DIG's protocols.
  • Demonstrate professionalism and uphold DIG's commitment to anti-discrimination and anti-harassment policies.

QUALIFICATIONS:

  • Minimum of 1 year of leadership experience in a culinary setting.
  • Ability to meet the physical demands of the role, including frequent lifting of up to 25 pounds and occasional lifting of up to 50 pounds, with or without reasonable accommodations.
  • Food Safety Certification.
  • A commitment to creating exceptional experiences for both employees and guests.
  • Strong attention to detail and problem-solving skills.
  • Excellent verbal and written communication abilities.
  • A proactive approach to teamwork and a willingness to assist wherever needed.
  • A desire for personal and professional growth within our culinary brigade.

EMPLOYEE BENEFITS:

In addition to competitive pay, we offer:

  • Complimentary meals during shifts
  • Opportunities for career advancement

ABOUT DIG:

At Dig Food Group, we are dedicated to building a better food system by sourcing, preparing, and serving delicious meals every day. Over the past nine years, we have expanded to over 30 fast-casual DIG restaurants, launched our first full-service restaurant, and partnered with numerous farms, including our own Dig Acres. We are committed to teaching culinary skills to individuals from all backgrounds.

We prioritize building genuine relationships with farmers, focusing on those who are independent, first-time growers, women, immigrants, LGBTQ individuals, and people of color. These partnerships enable us to source the finest ingredients year-round and adapt our menu based on seasonal produce.

Each restaurant is led by a chef, and all food is prepared on-site. We do not utilize microwaves, can openers, or freezers; instead, we have a dedicated culinary team cooking fresh ingredients daily. This approach necessitates training a new generation of chefs and cooks, many of whom are entering the restaurant industry for the first time. We believe that knife skills are essential life skills.

Our mission is to create a better food system for everyone, where farmers can thrive, anyone can learn to cook, and we can all enjoy nourishing meals together.

DIG is committed to fostering a culturally inclusive team and encourages diverse candidates to apply.

NOTE: The responsibilities of this position may evolve over time. DIG reserves the right to modify duties and responsibilities at its discretion. This job description aims to provide a general overview of the role and is not exhaustive.