Lead Sous Chef — Growth, Tips & PTO

Dig Inn; False Pass (AK); On-site; USD 57,308,000 - 68,770,000; Full time

Benefits offered by this job

Growth opportunities

Tips included

Paid Time Off

401K programming

Parental leave

Holidays off

Flexible scheduling

Free DIG lunch

Commuter benefits

Job summary

DIG is seeking a Sous Chef to support our Restaurant Leaders in a scratch-based kitchen. This hourly role offers growth, leadership development, and hands-on training to elevate culinary standards.

You will manage shifts, train staff across stations, and ensure recipes and safety standards are followed while maintaining inventory and prep flow. Competitive pay with tips and benefits is offered.

Qualifications

• 1+ year leadership experience in culinary environment.
• Food Safety Certification required.
• Ability to lift up to 25–50 pounds as needed.

Responsibilities

• Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude.
• Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency.
• Demonstrate mastery of every station by executing seasonal menu offerings according to recipes, procedures, and standards.
• Manage prep lists, waste logs and participate in food inventory and ensure walk-in is stocked.
• Learn restaurant ordering systems to support appropriate pars for service.
• Run and execute shift management with deployment and breaks.
• Open and close the restaurant using checklists and communication with prior leaders.
• Participate in team building, shadowing, and preshift activities.
• Operate expeditor/computer station to ensure order accuracy for all orders.
• Troubleshoot guest concerns, digital ordering, and equipment maintenance.
• Maintain the 'A' lettergrade by following health and safety standards.

Skills

Leadership

Communication

Attention to detail

Train others

Education

Food Safety Certification

Tools

POS system

Job description

DIG is seeking a Sous Chef to support our Restaurant Leaders in a scratch-based kitchen. This hourly role offers growth, leadership development, and hands-on training to elevate culinary standards.

You will manage shifts, train staff across stations, and ensure recipes and safety standards are followed while maintaining inventory and prep flow. Competitive pay with tips and benefits is offered.