Growth-Oriented Sous Chef | Train, Lead & Elevate Kitchen

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

Benefits offered by this job

Growth opportunities

Competitive pay plus tips

Paid time off

401K programming

Parental leave

Holidays off

Flexible scheduling

DIG lunch

Commuter benefits

Job summary

DIG INN Restaurant Teams is seeking a Sous Chef to support our Restaurant Leaders in a scratch-based kitchen. You will guide stations, execute recipes to standard, train Chef-in-Training, and lead during peak service with a constructive, growth-focused approach.

This hourly role pays $18–$21 per hour, plus $2–$3 per hour in tips and additional benefits. You will manage prep, inventory, shifts and guest concerns while upholding food safety, teamwork, and DIG policies.

Qualifications

• 1+ year leadership experience in a culinary environment.
• Food Safety Certification.
• Excellent communication skills, both verbal and written.
• A desire to create exceptional employee & guest experiences.

Responsibilities

• Lead and mentor Chef-in-Training with culinary expertise and hospitality.
• Train teammates on each station following diagrams and prep.
• Master every station and execute seasonal menus to standard.
• Manage prep lists, waste logs and inventory with the Chef de Cuisine.
• Learn ordering systems to support pars and service.
• Run shift management with deployment and breaks.
• Open/close the restaurant using checklists and past-day handoff.
• Support team building and preshift activities.
• Operate expeditor to ensure order accuracy.
• Troubleshoot guest concerns and equipment maintenance.
• Maintain health standards and A grade.
• Uphold anti-discrimination policies.

Skills

Leadership

Communication

Food Safety

Detail-oriented

Job description

DIG INN Restaurant Teams is seeking a Sous Chef to support our Restaurant Leaders in a scratch-based kitchen. You will guide stations, execute recipes to standard, train Chef-in-Training, and lead during peak service with a constructive, growth-focused approach.

This hourly role pays $18–$21 per hour, plus $2–$3 per hour in tips and additional benefits. You will manage prep, inventory, shifts and guest concerns while upholding food safety, teamwork, and DIG policies.