Chef Operator - job 1 of 2

The Chef Operator at DIG is responsible for the entire restaurant operation, including managing food and labor costs, ensuring a high-quality guest experience, and leading the culinary team in a scratch-based kitchen environment. You'll also collaborate with other restaurant leaders to maintain operational excellence and train your team on new initiatives.

To qualify for the Chef Operator role at DIG, candidates should possess 3 to 5 years of kitchen or operational restaurant management experience. A passion for good food, strong leadership skills, and the ability to motivate and develop a high-performing team are essential. Additionally, having a Department of Health and/or ServSafe certification is a must.

DIG emphasizes the professional growth of its Chef Operators by promoting continuous learning and providing opportunities for leadership development. In addition to mentoring your team, you will collaborate on people development plans with the Field Leadership team to create thoughtful succession plans for future leaders in the restaurant.

As a Chef Operator at DIG, you’ll enjoy a competitive salary range of $80,000-85,000 per year, along with comprehensive health insurance, paid time off, 16 weeks of fully paid parental leave, and a 401K program. Other perks include complimentary DIG meals, commuter benefits, and the opportunity for quarterly bonuses that promote growth.

The work culture at DIG is collaborative and empowering. Chef Operators are encouraged to innovate and lead their teams in a supportive environment that values diversity and inclusivity. You will be part of a mission-driven team that believes in the power of food to bring people together, fostering a sense of community and excellence.

When answering this question, emphasize your leadership approach, focusing on how you motivate your team. Discuss the importance of mentorship and how you foster an environment conducive to learning and collaboration.

Discuss the significance of guest feedback in enhancing culinary operations. Highlight your process for reviewing feedback, creating actionable insights, and implementing changes that improve guest satisfaction.

Explain your method for monitoring food costs, utilizing inventory management software, and implementing strategic purchasing decisions to keep costs in check without compromising quality.

Share your techniques for maintaining morale, such as recognizing individual contributions, providing timely support, and maintaining open communication, especially during peak hours.

Discuss any past experiences in menu creation, focusing on how you incorporated seasonal ingredients, guest preferences, and culinary trends while ensuring compliance with health standards.

Share specific examples of how you've developed training programs or initiatives that helped onboard new staff quickly while ensuring they understood operational standards and expectations.

Talk about the importance of teamwork and how you communicate to align on culinary goals, quality assurance, and operational flow in the kitchen.

Outline your recruitment strategies, such as how you identify candidates who fit your team culture and describe your onboarding process to ensure new hires feel welcome and supported.

Discuss the steps you take to stay updated on health regulations and how you train your team to uphold these standards, demonstrating your commitment to food safety.

Share your personal story and passion for the culinary arts, focusing on experiences that shaped your path and how they align with DIG's mission and values.