Executive Chef & Restaurant Operations Lead

DIG INN Chefs-In-Training; Philadelphia (Philadelphia County); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Health Insurance

Paid Time Off

401K Program

Parental Leave

Phone Reimbursement

Commuter Benefits

Free meals daily

Short-Term Disability

Job summary

DIG is seeking a Chef Operator to lead a scratch-based kitchen and drive culinary excellence across the entire restaurant operation. You will train, mentor, and develop your teams while managing front-of-house and back-of-house functions to ensure consistent guest experiences.

You will oversee P&L, food costs, labor efficiency, and implement DOH standards, partnering with the Field Leadership Team to roll out new initiatives and ensure long-term success.

Qualifications

• 3–5 years of kitchen or restaurant operations management experience.
• Passion for real, good food and leadership to run a scratch-based kitchen.
• Ability to train, mentor, and develop teams.
• Strong organizational and communication skills.
• Willingness to engage with DOH guidelines.

Responsibilities

• 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/protocols are being followed and executed.
• Manage all problems with technology, systems and/or offsite ordering platforms.

Skills

Leadership

Operations management

Team development

Training

Communication

Tech literacy

DOH knowledge

Education

ServSafe certification

Tools

POS systems

Inventory software

Costing software

Job description

DIG is seeking a Chef Operator to lead a scratch-based kitchen and drive culinary excellence across the entire restaurant operation. You will train, mentor, and develop your teams while managing front-of-house and back-of-house functions to ensure consistent guest experiences.

You will oversee P&L, food costs, labor efficiency, and implement DOH standards, partnering with the Field Leadership Team to roll out new initiatives and ensure long-term success.