Restaurant Shift Leader, Georgetown

ABOUT THE ROLE:

As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. You will master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. You will lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.

The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG!

• 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 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.
• Open and close the restaurant using checklists and thorough communication with the previous day’s 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-ins, pick-ups and delivery orders.
• Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance.
• Help to maintain the “A” letter grade by following Department of Health and DIG food safety standards.
• Demonstrate professional maturity and uphold DIG’s anti-discrimination & anti-harassment policies.

• 1+ year leadership experience in a culinary environment.
• Physical ability to perform the requirements of the position (frequently lifting up to 25 pounds, occasionally up to 50 pounds). Reasonable accommodations available.
• Food Safety Certification.
• A desire to create exceptional employee & guest experiences.
• Attention to detail and problem-solving skills.
• Excellent communication skills, both verbal and written.
• Willingness to roll up your sleeves and pitch in wherever necessary.
• A desire for growth in our brigade.

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

DIG INN Chefs-In-Training is an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, or related condition, national origin, citizenship, disability, veteran status, or other protected status. We encourage diverse candidates to apply.