Sous Chef, Bridgewater

DIG Inn Restaurant•Bridgewater, NJ

About The Position

The Sous Chef is an hourly restaurant shift leader who supports restaurant leaders in delivering culinary and hospitality excellence in a scratch-based kitchen. The role involves mastering all DIG stations, consistently executing recipes and procedures, and actively training teammates to strengthen restaurant-wide knowledge. Sous Chefs guide Chefs-in-Training, lead during peak service, resolve guest concerns, and serve as a resource on culinary and operational best practices. The role also includes participating in pre-shifts, managing shifts, training, and ensuring restaurant tasks are completed on time and to standard. It offers an opportunity to learn the business and grow with DIG. The duties may change, and the description is not intended to be all-inclusive.

Requirements

At least 1 year of leadership experience in a culinary environment.
Ability to perform the physical requirements of the position, including frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds, with or without reasonable accommodations.
Food Safety Certification.
Desire to create exceptional employee and guest experiences.
Attention to detail and ability to solve challenges.
Excellent verbal and written communication skills.
Willingness to pitch in wherever necessary.
Desire for growth in the brigade.

Responsibilities

Motivate and develop Chefs-in-Training by modeling culinary expertise, warm hospitality, and a positive attitude.
Train teammates on each station using station diagrams, pars, and station-prep standards.
Execute seasonal menu offerings consistently according to recipes, procedures, and The Pantry’s standards.
Manage prep lists and waste logs, participate in food inventory, and coordinate with the Chef de Cuisine to keep the walk-in stocked and organized.
Learn restaurant ordering systems for food and paper goods and support the Chef de Cuisine in maintaining appropriate service pars.
Manage shifts by creating deployment plans, delegating work, and following scheduled deployment and breaks.
Open and close the restaurant using checklists and communicate with the previous day’s leaders to prepare for service.
Support team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to Chefs-in-Training, and leading pre-shifts.
Operate the expeditor/computer station and ensure food presentation and order accuracy for walk-in, pickup, and delivery orders.
Troubleshoot and develop solutions for guest concerns, digital ordering, and equipment maintenance.
Maintain the restaurant’s “A” letter grade by following Department of Health and DIG food-safety standards.
Uphold DIG’s anti-discrimination and anti-harassment policies.