Job Details

Lafayette is seeking an SOUS CHEF to join our hospitality family!

Lafayette is an everyday grand cafe and bakery in ceremony of French cooking at the corner of Lafayette Street and Great Jones Street in downtown Manhattan.

Our market-driven bistro menu is a worldly homage to the genre that spans a variety of regions, from Provence to Normandy to neighboring Mediterranean coasts, offering a re-mastery of traditional dishes we love and some signatures.

The Sous Chef is at the forefront of culinary hospitality. This role serves as the acting Head Manager when the Chef de Cuisine is not on the restaurant premises.

This role directs, implements and maintains the culinary and management philosophy, which serves as a guide to respective staff while taking the necessary steps to achieve stated objectives in sales, cost containment, employee retention, cleanliness, and sanitation.

The Sous Chef will be an exemplary member of the company's culinary and hospitality philosophy.

This opportunity has tremendous growth potential within our growing hospitality family.

Ideal Candidates Possess :

• Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.
• A professional and polished approach to leadership.
• Excellent verbal and written communication skills.
• The ability to comfortably lead a team in a busy atmosphere.
• DOH Food Protection certified.

Benefits :

We offer medical, dental, and vision benefits for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRI Commuter Benefits and Referral Reward Program.

Since first partnering in 2009, Chef Andrew Carmellini, Josh Pickard and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues and major metropolitan sports arenas and airports across New York City, Baltimore, Detroit and Nashville including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar, The Brakeman, Penny Red's, Carne Mare, The Dutch Nashville and Carne Mare Nashville.

The team actively runs food and beverage operations in four hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore and the Shinola Hotel.

Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love.

They've received widespread critical acclaim, recognition on countless Best of lists, a Michelin star, and two coveted James Beard Foundation awards.

Chef Operator* *ABOUT THE ROLE : *As a Chef Operator, you will work with a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen.

You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self.

You’re an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success.

Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator.

We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge.

You will clearly communicate and uphold culinary standards, roll out new projects / initiatives, and keep up with all Covid / DOH guidelines, all while inspiring your team to work towards a better food future.

You are responsible for managing the entire restaurant operation and maintaining oversight over all front of house and back of house ops.

ABOUT THE TEAM : *Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant.

You partner directly with the Chef de Cuisine to drive success and report into the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well trained and organized to provide guests with an experience that goes beyond a great meal.

DIG is determined to rebuild the food system, and we couldn't do it without you. *YOU WILL : Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales.

• Handle daily scheduling and P&L responsibility- accountability for all food and labor costs.* Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team.
• Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged.
• Monitor the operational flow of the restaurant, ensuring culinary, Covid and DOH standards and protocols are being followed and executed.
• Manage all problems with technology, systems and / or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease.
• Complete reporting and documentation functions in order to provide consistent information and feedback to our leadership team.
• Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same.
• Achieve and maintain Department of Health Standards, holding your team accountable and role-modeling cleanliness from your tactics organizing the kitchen and all stations.
• Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations.
• Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians.* Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans.
• Conduct Pre-shifts & Chef’s tables with your restaurant team to keep them informed on updates and new restaurant goals.
• Communicate verbally and digitally on a daily basis across various systemic and organizational platforms such as GoogleDrive, Deputy, Slack, Wrike, Revel, Paycom, etc in a timely manner.
• Strictly uphold Dig's anti-discrimination and anti-harassment policies.*YOU HAVE : 3 - 5 years minimum kitchen or operational restaurant management experience.
• A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen. * The willingness to roll up your sleeves and pitch in whenever and wherever necessary.
• The demonstrated skills to motivate and develop a high performing team.* The discipline and desire to create systems and organization within fast changing environments.
• Excellent communication skills.* Strong computer skills. You can navigate multiple digital ordering systems with ease.* Ability to learn technological platforms and work systematically with them.
• Familiarity with restaurant costing and inventory software.* An eye for detail.* The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds).

These physical requirements may be accomplished with or without reasonable accommodations.* The desire for professional improvement and the process of learning.

• The drive to network and build strong ties in your restaurant’s community.* The ability to take many variables to find the best solution to a problem.
• An organized approach to achieving team goals.* Proven tactics to successful operations in an evolving environment.* Your Department of Health and / or ServSafe certification.
• COMPENSATION : *Salary Range : $80,000-85,000 / year + quarterly bonus potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package;

Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees.

We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors*WORK PERKS : Health Insurance (Medical, Dental and Vision)* Phone Reimbursement* Commuter Benefits* Complimentary DIG Meals everyday* Paid Time Off* 16 weeks of Fully Paid Parental Leave* Short Term and Long Term Disability *ABOUT US : *At Dig Food Group, we’re building a better food system for everyone by sourcing, cooking and serving delicious food everyday.

Nine years in, we’ve grown to more than 30 fast-casual Dig restaurants, opened our first full-service restaurant, 232 Bleecker, partnered with 130 farms including our own Dig Acres, and taught thousands of people how to cook (really cook) in our kitchens.

To do this, we’ve built direct and real relationships with farmers. We don’t just name check them on our menus we’re true partners in their businesses.

We focus on farmers who are independent, first-timers, women, immigrants, LGBTQ and people of color. These relationships allow us to get the best ingredients all year round and change our menu based on what is growing in the fields.

Each restaurant is run by a chef and all our food is cooked on site. There are no microwaves, can openers or freezers, just an entire culinary team at every location, cooking vegetables all day.

This requires training a whole generation of chefs and cooks from the ground up, including many who have never worked in a restaurant before.

Knife skills are life skills. We’re not here to disrupt anything or become a platform. We run our business on good food and great people.

From sourcing to serving, our mission is to create a better food system for everyone. That means a world where farmers can make a living growing food, anyone can learn to cook, and we can all eat well, together.

DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team.

Diverse candidates encouraged to apply

About Clase Azul Mexico

As a fully Mexican-owned and operated company, Clase Azul honors its legacy, and seeks to reveal the authenticity, artistry, and heart of Mexican culture to the world.

Clase Azul has been creating ultra-premium spirits for more than 25 years, and its portfolio offers the highest quality Tequila and Mezcal, made in their own distilleries with a flawless attention to detail.

Today, Clase Azul has expanded beyond spirits with new experiences and products that embrace the richness of exquisite Mexican craftsmanship.

We exist to captivate the world through the magic of Mexican Culture, while transforming ourselves into better human beings .

About the Job :

We are currently looking for a self-motivated, hardworking Prep Chef to join our small team, assisting in operations at our exclusive Loft to create an outstanding experience to customers by sharing our exquisite Mexican culture.

Primary Responsibilities :

• Prepares food and pastry to specifications before and during operations
• Properly measures, portions, and prepares all food items. Complies with portion sizes, quality standards, policies, and procedures
• Retrieves from storage areas all items necessary for preparation
• Maintains food, utensils, and equipment in a clean and orderly manner
• Labels, dates, and wraps food products
• Performs opening, closing, and side work duties as instructed and according to proper guidelines
• Follows and upholds all health codes and sanitation regulations
• Follow all safety, security, and kitchen procedures
• Performs other duties as assigned

Qualifications :

• Experience as a cook or in a related role
• Demonstrated interpersonal communication skills, both written and verbal
• Basic Knife Skills
• Ability to lift 50lbs or more
• Ability to stand for long periods of time including bending, lifting, reaching, and stretching
• Exposed to variable temperatures
• Food Safety Knowledge
• Cleaning / Sanitation
• Frying
• Prepping Ingredients
• Sautéing
• Grilling
• Sauce Making
• Food Handler Certification
• Plating and Presentation

Compensation Details :

Hourly ($20.00-$25.00)

Clase Azul Mexico is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation in accordance with applicable federal, state and local laws.

Clase Azul Mexico is committed to hiring a diverse workforce, sustaining an inclusive culture, fostering an environment of continual improvement, and opportunities for growth and career development.

Reports to the Culinary Director, the Executive Chef is responsible the quality of food that come out of our kitchen as well as delivering passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience.

Responsibilities :

• Ensuring the quality of food that comes out of our kitchen is several notches above your neighbors.
• Handles volume and stress with aplomb and finesse.
• Holds the standard of high-quality food above all else.

Qualifications / Skills :

• Shares the passion for food, wine and the guest experience.
• Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours.

Education / Experience :

• 8-years of experience
• Culinary Arts Degree

Traveling Chef / Chef Operator

ABOUT THE ROLE :

As an Executive Chef, you will work with a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen.

You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self.

You’re an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success.

Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Executive Chef.

We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge.

You will clearly communicate and uphold culinary standards, roll out new projects / initiatives, and keep up with all Covid / DOH guidelines, all while inspiring your team to work towards a better food future.

You are responsible for managing the entire restaurant operation and maintaining oversight over all front of house and back of house ops.

ABOUT THE TEAM :

Our Restaurants run using a traditional brigade system. As the Executive Chef, you are the first in command and have a true sense of ownership over your restaurant.

You partner directly with the Chef de Cuisine to drive success and report into the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well trained and organized to provide guests with an experience that goes beyond a great meal.

YOU WILL :

• Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales.
• Handle daily scheduling and P&L responsibility- accountability for all food and labor costs.
• Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team.
• Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged.
• Monitor the operational flow of the restaurant, ensuring culinary, Covid and DOH standards and protocols are being followed and executed.
• Manage all problems with technology, systems and / or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease.
• Complete reporting and documentation functions in order to provide consistent information and feedback to our leadership team.
• Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same.
• Achieve and maintain Department of Health Standards, holding your team accountable and role-modeling cleanliness from your tactics organizing the kitchen and all stations.
• Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations.
• Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians.
• Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans.
• Conduct Pre-shifts & Chef’s tables with your restaurant team to keep them informed on updates and new restaurant goals.
• Communicate verbally and digitally on a daily basis across various systemic and organizational platforms such as GoogleDrive, Deputy, Slack, Wrike, Revel, Paycom, etc in a timely manner.
• Strictly uphold Dig's anti-discrimination and anti-harassment policies.

YOU HAVE :

• 3 - 5 years minimum kitchen or operational restaurant management experience.
• A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen.
• The willingness to roll up your sleeves and pitch in whenever and wherever necessary.
• The demonstrated skills to motivate and develop a high performing team.
• The discipline and desire to create systems and organization within fast changing environments.
• Excellent communication skills.
• Strong computer skills. You can navigate multiple digital ordering systems with ease.
• Ability to learn technological platforms and work systematically with them.
• Familiarity with restaurant costing and inventory software.
• An eye for detail.
• The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds).

These physical requirements may be accomplished with or without reasonable accommodations.

• The desire for professional improvement and the process of learning.
• The drive to network and build strong ties in your restaurant’s community.
• The ability to take many variables to find the best solution to a problem.
• An organized approach to achieving team goals.
• Proven tactics to successful operations in an evolving environment.
• Your Department of Health and / or ServSafe certification.

COMPENSATION :

Salary Range : $80,000-85,000 / year + quarterly bonus potential

Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package;

additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG.

Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees.

We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors

WORK PERKS :

• Health Insurance (Medical, Dental and Vision)
• Phone Reimbursement
• Commuter Benefits
• Complimentary DIG Meals everyday
• Paid Time Off
• 16 weeks of Fully Paid Parental Leave
• Short Term and Long Term Disability