Culinary Shift Leader & Team Mentor

DIG INN Restaurant Teams; Boston (MA); On-site; USD 25,000 - 29,000; Full time

Benefits offered by this job

Competitive pay + tips

Paid Time Off

401K programming

Parental leave

Holidays off

Flexible Scheduling

Complimentary DIG lunch

Job summary

DIG INN Restaurant Teams is seeking a Sous Chef in Boston to support leaders and drive culinary excellence in a scratch kitchen. You will train station staff, execute seasonal menus, and manage prep, inventory, and decorum to ensure smooth service. This hourly role offers growth opportunities and a path to leadership within DIG.

You will lead shifts, mentor Chefs-in-Training, and uphold food safety standards while maintaining guest satisfaction and quality across all service levels.

Qualifications

• 1+ year leadership experience in a culinary environment.
• Ability to perform physical requirements (lift up to 25 lbs, occasionally 50 lbs).
• Food Safety Certification.
• Desire to create exceptional employee and guest experiences.
• Attention to detail and problem solving.
• Excellent communication skills (verbal and written).
• Willingness to roll up sleeves and help where needed.
• Desire for growth within the brigade.

Responsibilities

• Elevate and motivate Chef's-in-Training and team.
• Train teammates on each station, following diagrams and prep guidelines.
• Demonstrate mastery of all stations and seasonal menus.
• Manage prep lists, waste logs and inventory with the Chef de Cuisine.
• Learn restaurant ordering systems to support par levels.
• Lead shift management and deployment planning.
• Open/close the restaurant using checklists and handoffs.
• Participate in team building and preshift leadership.

Skills

Leadership experience

Communication skills

Team training

Problem solving

Education

Food Safety Certification

Tools

POS systems

Restaurant software

Job description

DIG INN Restaurant Teams is seeking a Sous Chef in Boston to support leaders and drive culinary excellence in a scratch kitchen. You will train station staff, execute seasonal menus, and manage prep, inventory, and decorum to ensure smooth service. This hourly role offers growth opportunities and a path to leadership within DIG.

You will lead shifts, mentor Chefs-in-Training, and uphold food safety standards while maintaining guest satisfaction and quality across all service levels.