Chef Operator NYC

DIG Inn Restaurant • New York City, NY

2d

About The Position

The Chef Operator, also described as Executive Chef/General Manager, leads the entire restaurant operation and maintains oversight of front-of-house and back-of-house operations. The role builds and develops a high-performing team in a scratch-based kitchen, promotes culinary excellence, and manages restaurant operations with a strategic, systematic approach. The Chef Operator partners with the Chef de Cuisine and other restaurant leaders to deliver a strong guest experience and support the development of future leaders.

The position oversees operating results, including food costs, labor efficiency, guest experience, and sales; helps maintain culinary and Department of Health standards; and leads the implementation of new initiatives. The Chef Operator also supports employee relations, recruitment, onboarding, team communication, and succession planning. The role reports to the Field Leadership Team.

Requirements

• At least 3–5 years of kitchen or restaurant operations management experience.
• Passion for real, good food and leadership skills to operate a scratch-based, ever-changing kitchen.
• Demonstrated ability to motivate and develop a high-performing team.
• Ability to create systems and organization in a fast-changing environment.
• Excellent communication skills and attention to detail.
• Strong computer skills and ability to navigate multiple digital ordering systems.
• Ability to learn technological platforms and work systematically with them.
• Familiarity with restaurant costing and inventory software.
• Ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds, with or without reasonable accommodations.
• Department of Health and/or ServSafe certification.
• Ability to work with many variables to find effective solutions to problems.

Nice To Haves

• Desire for professional improvement and continued learning.
• Drive to network and build strong ties in the restaurant’s community.

Responsibilities

• Manage the entire restaurant operation, including profit-and-loss responsibilities such as food cost management, labor efficiency, guest experience, and building top-line sales.
• Collaborate with the Chef de Cuisine on quality assurance processes and turn guest feedback into actionable insights.
• Manage new initiatives and scheduled launches, and foster an entrepreneurial spirit within the team.
• Monitor restaurant operations and ensure culinary and Department of Health standards and protocols are followed.
• Troubleshoot problems with technology, systems, and offsite ordering platforms.
• Interact with guests and delivery drivers to provide exceptional service, and train concierge staff to do the same.
• Ensure employee relations conversations, including performance and GROW model conversations, are documented and communicated to HR.
• Manage recruitment by interviewing, hiring, and onboarding new culinarians.
• Review and collaborate on employee development plans with the Field Leadership Team to build succession plans.
• Communicate verbally and digitally with the team, and conduct pre-shifts and Chef’s tables to share updates and restaurant goals.
• Uphold DIG’s anti-discrimination and anti-harassment policies.
• Train, mentor, and develop team members while pitching in wherever needed.

Benefits

• 16 weeks of fully paid parental leave for primary and secondary caregivers.
• Medical, dental, and vision insurance.
• Paid time off.
• 401(k) program.
• Phone reimbursement.
• Commuter benefits.
• Complimentary DIG meals every day.
• Short-term disability.
• Quarterly bonus potential.
• Opportunities for continued growth at DIG.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed