Chef de Cuisine

As the Chef de Cuisine at DIG, your responsibilities include managing the entire culinary operation, overseeing food quality, managing inventory and prep lists, and ensuring health and safety standards. You’ll lead and motivate your culinary team, oversee ordering and quality assurance processes, and collaborate with the Chef Operator on labor and food costs.

To qualify for the Chef de Cuisine role at DIG, you'll need 1-2 years of experience managing a restaurant team. Skills in motivating, training, and developing culinary staff are essential, along with an appreciation for teamwork and strong communication abilities.

As a Chef de Cuisine at DIG, you can expect a competitive salary of $70,000-$75,000 annually, fully paid parental leave, health insurance, a 401K program, phone reimbursement, and daily complimentary DIG meals. Additional benefits include short-term disability coverage and commuter benefits.

The Chef de Cuisine at DIG works closely with the Chef Operator and supervises Sous Chefs and Chefs-in-training. Effective collaboration is key to ensuring the kitchen runs smoothly, and roles are clearly defined to deliver excellent service and culinary excellence.

The ideal Chef de Cuisine at DIG possesses a strong work ethic, excellent leadership skills, the ability to multitask in a fast-paced environment, and a keen eye for detail. A passion for continuous learning and networking within the culinary community is also vital, aligning with DIG's mission for a better food future.

Share your passion for culinary arts, illustrating how your experiences and influences have shaped your career choice. Highlight specific moments or mentors that ignited this journey.

Discuss the importance of ingredient sourcing, preparation techniques, and maintaining safety standards. Share examples of checklists or training methods you've implemented to uphold quality.

Explain your leadership approach, emphasizing collaboration, motivation, and open communication. Provide examples of how you've successfully developed team dynamics or handled challenges.

Illustrate your problem-solving skills by discussing a specific scenario where you navigated a challenge. Describe the steps you took and the outcome, emphasizing adaptability and effective communication.

Outline your approach to creating innovative menus, considering factors like seasonal ingredients, guest feedback, and culinary trends. Share examples of successful dishes or menu shifts you've led.

Talk about your experience with inventory management and waste reduction tactics. Detail specific strategies you've employed to optimize resources and minimize spoilage.

Discuss your techniques for maintaining morale in high-pressure situations, such as team meetings or positive reinforcement. Highlight a time when your motivation techniques led to a successful service.

Emphasize the value of guest feedback as a critical tool for improvement. Share methods you utilize to gather and analyze feedback and how it has influenced your kitchen practices.

Explain your knowledge of food safety regulations and practices. Discuss specific protocols you've established to ensure compliance and safeguard guest health.

Share your aspirations for growth in culinary artistry or leadership. Discuss how you plan to contribute to DIG's mission while developing your skills and advancing within the industry.