Aspiring Chef in Scratch Kitchen

Dig Inn; Philadelphia (Philadelphia County); On-site; USD 22,000 - 25,000; Full time

Benefits offered by this job

Growth opportunities in a team setting

Competitive pay with tips

Paid Time Off

401K programming

Parental leave

Holidays off (Thanksgiving, Christmas)

Job summary

Dig Inn is hiring in the United States for a role in our DIG kitchen, offering $16-$18 per hour plus $2-$3 per hour in tips and additional benefits. The role focuses on learning culinary skills in a fast-paced, scratch-based kitchen environment with opportunities for growth and leadership development.

You will work across various kitchen stations, interact with guests about menu offerings and seasonality, and support the team during busy service times while maintaining high food safety

Qualifications

• A passion for real, good food and a desire to learn culinary practices and skills.
• Strong work ethic and reliability.
• Team-oriented approach to high-volume kitchen work.
• Excellent verbal and written communication abilities.
• Ability to lift and move heavy objects as needed.

Responsibilities

• Prep, mix, and cook vegetables, proteins, grains using recipes and taste as guidance.
• Gain exposure to different kitchen stations (garde manger, grill, roast, market line, guest concierge, delivery/packout).
• Discuss menu offerings, seasonality, and ingredients with guests to create scratch-made meals.
• Support the team during peak and off-peak service by pitching in as needed.
• Maintain food safety standards and uphold anti-discrimination policies.

Skills

Food passion

Strong work ethic

Team orientation

Communication skills

Physical stamina

Job description

Dig Inn is hiring in the United States for a role in our DIG kitchen, offering $16-$18 per hour plus $2-$3 per hour in tips and additional benefits. The role focuses on learning culinary skills in a fast-paced, scratch-based kitchen environment with opportunities for growth and leadership development.

You will work across various kitchen stations, interact with guests about menu offerings and seasonality, and support the team during busy service times while maintaining high food safety