Chef de Cuisine: Lead Culinary Team & Innovative Kitchen

DIG INN Restaurant Teams; Jenkintown (PA); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Parental Leave (16 weeks Fully Paid)

Health Insurance (Medical, Dental, and

Vision

Paid Time Off

401K program

Phone Reimbursement

DIG Meals

Short-Term Disability

Job summary

DIG INN Restaurant Teams in the United States seeks a Chef De Cuisine to lead culinary operations in a scratch-based kitchen, manage a brigade, and own inventory, prep, and health and safety standards while driving cost efficiency and guest satisfaction.

You will train and evaluate staff, collaborate with the Chef Operator, and contribute to menu development and continuous improvement, with a focus on safety, teamwork, and hospitality in a high-growth environment.

Qualifications

• 1-2+ years managing a restaurant team
• Strong work ethic and hands-on leadership
• Ability to motivate culinarians
• Willingness to roll up your sleeves
• Food Safety Certification

Responsibilities

• Lead and motivate your chef's in training team by modeling culinary expertise and a positive attitude.
• Oversee and uphold food quality and presentation for all orders and channels.
• Oversee ingredient quality and inventory, prep lists, ordering, and QA processes.
• Run shifts by organizing the deployment board and managing the prep schedule.
• Execute line checks, measure readiness, and anticipate waste to ensure smooth service.
• Maintain a clean, safe, and compliant kitchen, upholding health standards.
• Collaborate with the Chef Operator to manage labor and food cost.
• Assist with interviewing, hiring, and performance development of kitchen staff.
• Provide timely feedback using the DIRECT model to improve team performance.
• Uphold Dig's anti-discrimination and anti-harassment policies.

Skills

Team leadership

Operational excellence

Food safety

Cost control

Staff development

Work ethic

Job description

DIG INN Restaurant Teams in the United States seeks a Chef De Cuisine to lead culinary operations in a scratch-based kitchen, manage a brigade, and own inventory, prep, and health and safety standards while driving cost efficiency and guest satisfaction.

You will train and evaluate staff, collaborate with the Chef Operator, and contribute to menu development and continuous improvement, with a focus on safety, teamwork, and hospitality in a high-growth environment.