Executive Chef

Chef Operator (Executive Chef/General Manager)

Salary Range: $80,000‑85,000/year with annual increase and quarterly bonus with high growth potential.

• 16 weeks of fully paid parental leave (for primary and secondary caregivers)
• Health insurance (Medical, Dental, Vision)
• Paid time off
• 401K program
• Phone reimbursement
• Complimentary DIG meals every day
• Short‑term disability

As a Chef Operator, you will build a team driven by culinary excellence and lead them through new skills in our scratch‑based kitchen. You are a dynamic leader who loves to train, mentor, and develop future leaders.

You will stay organized, manage logistics, and think strategically to set yourself and your team up for success in a fast‑paced environment.

You will manage the entire restaurant operation, ensuring front‑of‑house and back‑of‑house standards, and maintaining oversight over food cost, labor, guest experience, and sales.

Our restaurants run with a traditional brigade system. As the Chef Operator, you have ownership over the restaurant and partner directly with the Chef de Cuisine. You collaborate with field leadership to train and organize the team for an exceptional guest experience.

• Own the entire restaurant operation, including P&L responsibilities such as food cost, labor efficiency, guest experience, and top‑line sales.
• Collaborate with the CDC on QA processes and translate guest feedback into actionable insights.
• Manage new initiatives and scheduled launches while fostering an entrepreneurial spirit.
• Ensure culinary and DOH standards/protocols are followed.
• Troubleshoot technology, systems, and off‑site ordering platforms.
• Act as the face of hospitality, interacting with guests and drivers.
• Document employee relations conversations and communicate them to HR.
• Recruit, interview, hire, and onboard new culinary staff.
• Develop succession plans with field leadership.
• Conduct pre‑shifts and chef’s tables to communicate updates.
• Uphold Dig’s anti‑discrimination and anti‑harassment policies.

• 3–5 years minimum kitchen or restaurant management experience.
• Passion for real, quality food and experience with scratch‑based, dynamic kitchens.
• Willingness to pitch in wherever necessary.
• Proven ability to motivate and develop high‑performing teams.
• Discipline and desire to create systems and organization in fast‑changing environments.
• Excellent communication skills and attention to detail.
• Strong computer skills; navigating multiple digital ordering systems.
• Ability to learn technological platforms and work systematically.
• Familiarity with restaurant costing and inventory software.
• Physical ability to lift up to 25 lbs regularly and 50 lbs occasionally (reasonable accommodations available).
• Desire for professional improvement and continual learning.
• Drive to network and build community ties.
• Ability to solve complex problems.
• Serv Safe or Department of Health certification.

DIG is proud to be an Equal Opportunity Employer and is committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply. We do not discriminate on any protected characteristic.