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Dig Inn · 3 months ago

Restaurant Shift Leader, M Street

Washington D.C.

Full-time

Onsite

Entry, Mid Level

$18/hr - $21/hr

1+ years exp

DIG is a culinary company committed to delivering exceptional food and hospitality. The Sous Chef will support Restaurant Leaders by driving culinary excellence, training staff, and managing kitchen operations to ensure a high-quality dining experience.

Customer ServiceInternetRestaurants

Responsibilities

Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude

Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency

Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry

Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized

Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service

Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks

Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift

Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift

Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders

Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance

Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards

Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies

Qualification

Food Safety CertificationLeadership experienceCulinary expertiseCommunicationTeam buildingProblem-solvingAttention to detail

Required

1+ year leadership experience in a culinary environment

The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations

Food Safety Certification

A desire to create exceptional employee & guest experiences

An eye for detail and solving challenges

Excellent communication skills, both verbal and written

The willingness to roll up your sleeves and pitch in wherever necessary

A desire for growth in our brigade