Kitchen Manager Boston, MA

Salary

$70,/year with annual increase and quarterly bonus, high growth potential.

• 16 weeks of fully paid parental leave (primary & secondary caregivers)
• Health insurance (medical, dental, vision)
• Paid time off
• 401(k) program
• Phone reimbursement
• Complimentary DIG meals every day
• Short-term disability

As Chef De Cuisine, you oversee all culinary operations in our scratch‑based kitchen, manage a team of culinarians, and drive food excellence, cost control, and training. You are accountable for inventory, prep management, and health‑and‑safety standards within the restaurant. Your expertise guides team performance, menu innovation, and business growth.

Detail‑oriented organization in a fast‑paced environment is essential. You will multitask, train staff daily, and ensure each team member can deliver outstanding service while meeting quality and safety standards.

Our restaurants run a traditional brigade system. You, as the second in command, report to the Chef Operator. Sous chefs and chefs‑in‑training report directly to you. You collaborate with other restaurant leaders to deliver experiences that go beyond a great meal.

• Lead and motivate your team, modeling culinary expertise and a positive attitude.
• Maintain food quality and presentation across all service channels.
• Oversee fresh‑ingredient quality from farm partners and manage inventory, ordering, and QA processes.
• Organize the deployment board and prep schedule for daily shifts.
• Conduct line checks, anticipate needs, and minimize waste.
• Maintain a tidy, safe kitchen operation, ensuring health‑department safety grades.
• Manage kitchen facilities, equipment maintenance, and cleanliness.
• Collaborate with the Chef Operator to control labor and food cost.
• Hire, interview, coach, and discipline staff, using the DIRECT feedback model.
• Uphold DIG’s anti‑discrimination and anti‑harassment policies.

• 1–2+ years of restaurant team management.
• Strong work ethic and ability to motivate others.
• Experience motivating and developing culinary staff.
• Respect for colleagues and the culinary community.
• Capacity to lift up to 25 lbs regularly and occasionally up to 50 lbs.
• Willingness to pitch in as needed.
• Desire for professional growth and learning.
• Community‑building skills and strategic problem solving.
• Attention to detail and challenge resolution.
• Food Safety Certification.

The base salary is $70,000–$75,000/year, with annual raises and quarterly bonus potential. Additional benefits include healthcare, commuter support, free lunch, and growth opportunities at DIG.

DIG is an equal‑opportunity employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status, gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information, familial status, caregiver or partnership status, or any other characteristic protected by applicable law.

DIG encourages applications from women, LGBTQ+, BIPOC and other diverse candidates to build a culturally inclusive team.