Restaurant Shift Leader, Jefferson

DIG INN; False Pass (AK); On-site; USD 25,000 - 29,000; Full time

Benefits offered by this job

Growth opportunities

Tips included

Paid time off

401K programming

Parental leave

Holidays off

Flexible scheduling

DIG lunch provided

Commuter benefits

Job summary

DIG INN is seeking a Sous Chef to support Restaurant Leaders in a scratch-based kitchen. You will mentor Chef’s-in-Training, supervise shifts, and uphold culinary standards while ensuring timely, quality service.

You will help manage inventory, train on all stations, and ensure safety and guest satisfaction. This hourly role offers growth opportunities and benefits as the team delivers exceptional dining experiences.

Qualifications

• 1+ year leadership experience in a culinary environment.
• Ability to perform physical requirements (lifting up to 25–50 lbs).
• Food Safety Certification required.

Responsibilities

• Elevate and motivate Chef’s-in-Training by modeling culinary expertise and hospitality.
• Train teammates on each station following diagrams, pars, and prep to ensure consistency.
• Demonstrate mastery of every station by executing seasonal menu offerings per recipes and standards.
• Manage prep lists and waste logs; assist with inventory and ensure organized walk-in.
• Open and close the restaurant using checklists and communication with prior leaders.
• Lead shift management and delegate tasks to the team during service.
• Troubleshoot guest concerns and maintain food safety standards.

Skills

Leadership

Food Safety Certification

Communication skills

Job description

Job Description

SOUS CHEF

[Restaurant Shift Leader]

$18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE:

As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG!

YOU WILL:

• 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 consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry.
• Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized.
• Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service.
• Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks.
• Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift.
• Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift.
• Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders.
• Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance.
• Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards.
• Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies.

YOU HAVE:

• 1+ year leadership experience in a culinary environment.
• The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations.
• Food Safety Certification.
• A desire to create exceptional employee & guest experiences.
• An eye for detail and solving challenges.
• Excellent communication skills, both verbal and written.
• The willingness to roll up your sleeves and pitch in wherever necessary.
• A desire for growth in our brigade.

WORK PERKS:

Aside from the standard job description fare (competitive pay) we also offer:

• Opportunities for GROWTH in a TEAM environment
• Competitive Pay & potential to earn tips
• Paid Time Off
• 401K programming
• Parental leave
• Thanksgiving, Christmas and other Holidays Off
• Flexible Scheduling: Part Time and Full Time Hours
• Complimentary DIG lunch everyday
• Commuter Benefits

ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission

NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply

Additional Role Note:

The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all