Chef de Cuisine

New York, United States · Culinary, Operations, and Restaurant Management


Aka: Guru of the Kitchen

To the Dig Inn kitchen brigade, teamwork is what rainfall is to farmers: the key to basically everything. On a daily basis this involves overseeing all leads (hot, prep, and cold sous), maintaining food quality and kitchen cleanliness, complying with health department standards, and staying on top of that all-important food cost. We’re equally committed to serving killer kale as we are nurturing a passionate team of culinarians. As our family of restaurants grows, crossing the threshold between food quality, cost, and training will take priority.

We’re looking for multiple Chef de Cuisines to run our kitchens—the organized, multi-tasking, detail-oriented, guru of the kitchen who can act as a liaison between research and development, kitchen brigades, and our Chef Operators. You’re an extremely efficient individual with a passion for executing food excellence and hospitality. You believe in developing a team by role modeling, rather than ranting, and you prefer to spend most of your day coaching and motivating an all-star team. Each day you’ll walk in the shoes of our chefs, guests, executive management, and the health department, mapping their perceptions to your management solutions. And most importantly, you’ll see how your effort is integral to developing careers and working towards a better food future.

You will:


You have:


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

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