Sous Chef: Lead & Train in Dynamic Scratch Kitchen

digrestaurants; Philadelphia (Philadelphia County); On-site; USD 25,000 - 39,000; Full time

Benefits offered by this job

Complimentary DIG lunch

Opportunities for Growth

Job summary

Dig Food Group is seeking a Sous Chef to support Restaurant Leaders in a scratch-based kitchen. You will master DIG stations, train teams, and lead during peak service while upholding safety standards and hospitality. This hourly role offers growth within the brigade and exposure to menu execution and inventory management.

You will collaborate with the leadership team to ensure tasks are completed to standard, mentor Chefs-In-Training, and drive culinary excellence across all DIG offerings.

Qualifications

• 1+ year leadership experience in a culinary environment.
• Ability to perform physical requirements of the position (lifting up to 25 pounds, occasionally up to 50).
• Food Safety Certification.
• Desire to create exceptional employee & guest experiences.
• Eye for detail and problem solving.
• Excellent verbal and written communication skills.
• Willingness to pitch in wherever necessary and grow within the brigade.

Responsibilities

• Elevate and motivate Chefs-in-Training by modeling culinary expertise and hospitality.
• Train teammates on each station, following diagrams, pars and prep to ensure consistency.
• Demonstrate mastery of all stations by executing seasonal menus per recipes and standards.
• Manage prep lists, waste logs, and participate in food inventory with the Chef de Cuisine.
• Open and close the restaurant using checklists and thorough communication with prior leaders.
• Lead preshift and participate in team-building and interviewing shadowing.

Skills

Leadership

Communication

Attention to detail

Team training

Education

Food Safety Certification

Job description

Dig Food Group is seeking a Sous Chef to support Restaurant Leaders in a scratch-based kitchen. You will master DIG stations, train teams, and lead during peak service while upholding safety standards and hospitality. This hourly role offers growth within the brigade and exposure to menu execution and inventory management.

You will collaborate with the leadership team to ensure tasks are completed to standard, mentor Chefs-In-Training, and drive culinary excellence across all DIG offerings.