Chef-in-Training

Responsibilities

• Prep, mix, and cook vegetables, proteins, grains, and other ingredients using recipes and taste validation
• Rotate through kitchen stations including garde manger, grill, roast, market line, guest concierge, and delivery/packout
• Engage with guests about menu offerings, seasonality, and ingredients while serving scratch-made meals
• Support the team during peak and off-peak service across all necessary areas
• Maintain food safety and DOH standards to uphold the "A" letter grade
• Follow DIG's anti-discrimination and anti-harassment policies

Requirements

• Passion for real food and eagerness to learn culinary practices
• Strong work ethic and professional maturity
• Ability to lift up to 25 pounds frequently and 50 pounds occasionally
• Ability to stand, move, reach, and bend intermittently during shifts
• Team-oriented mindset with excellent verbal and written communication
• Desire to create exceptional employee and guest experiences

Benefits

• Competitive hourly pay plus tips
• Paid time off and parental leave
• 401K programming
• Holidays off including Thanksgiving and Christmas
• Flexible scheduling with part-time and full-time options
• Complimentary daily lunch
• Commuter benefits

About the Company

DIG operates scratch-based kitchens built around people with a passion for real good food. The company is committed to rebuilding the food system and fostering a culturally inclusive team.