Chef de Cuisine

New York, United States · Operations & Restaurant Management



The Chef de Cuisine is a salaried leader who oversees the entire Dig Inn Kitchen. He or she reports directly to the Exec Chef/GM. The Chef de Cuisine directly manages all of the Kitchen Brigade Leaders (Hot Lead, Prep Lead, and Cold Lead). They are the point-person for all kitchen matters including, but not limited to: food quality, team building, Kitchen cleanliness, Health Department Compliance, and weekly food costs.

The Chef de Cuisine is an extremely efficient individual with a passion for executing food excellence and has the ability to motivate a team. He or she believes in developing their team by role-modeling all ideal behaviors when it comes to cleanliness, operating standards, and food excellence. Our Chef de Cuisine spends most of his or her day coaching and working side by side team members while they are; preparing food, cooking food, and cleaning the restaurant. Lastly, he or she will subscribe to Servant Leadership and act as a support system for the other team members to ensure they are following Dig Inn standard operating procedures and protocol.

Direct Responsibilities include:

Indirect Responsibilities include:



Aside from your the standard job description fare (competitive salary, medical, dental, vision) we also offer:

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