Chef-in-Training: Fast-Paced Kitchen Growth & Tips

DIG INN Restaurant Teams; Stamford (CT); On-site; USD 22,000 - 25,000; Full time

Benefits offered by this job

Growth opportunities

Competitive pay & tips

Paid Time Off

401K programming

Parental leave

Holidays Off

Flexible Scheduling

Complimentary DIG lunch

Commuter benefits

Job summary

DIG INN Restaurant Teams is hiring a CHEF-IN-TRAINING in Stamford, CT. The role is built around a scratch-based kitchen where you will learn by doing, gain exposure to stations like garde manger, grill, roast, and market line, and develop leadership in a fast-paced culinary environment.

You will work to support the team during peak and off-peak service, practice food safety, and contribute to menu development while pursuing growth within our brigade.

Qualifications

• A passion for real, good food and a desire to learn culinary practices and skills.
• Strong work ethic and reliability in a fast-paced kitchen.
• Excellent communication skills, both verbal and written.
• Team-oriented, supportive, and able to collaborate across stations.
• Desire for growth within the brigade and willingness to learn new techniques.

Responsibilities

• Prep, mix, and cook vegetables, proteins, grains, etc., using recipes as a guide and taste as validation.
• Gain exposure to stations such as garde manger, grill, roast, market line, and guest concierge.
• Communicate menu offerings, seasonality, and ingredients to guests while delivering scratch-made meals.
• Support the team during peak and off-peak service by pitching in wherever needed.
• Maintain safety standards and uphold DIG’s policies.

Skills

Passion for real food

Work ethic

Excellent communication

Team player

Growth mindset

Job description

DIG INN Restaurant Teams is hiring a CHEF-IN-TRAINING in Stamford, CT. The role is built around a scratch-based kitchen where you will learn by doing, gain exposure to stations like garde manger, grill, roast, and market line, and develop leadership in a fast-paced culinary environment.

You will work to support the team during peak and off-peak service, practice food safety, and contribute to menu development while pursuing growth within our brigade.