Chef in Training: Grow into a Scratch Kitchen Pro

DIG INN Chefs-In-Training; New York (NY); On-site; USD 35,000 - 37,000; Full time

Benefits offered by this job

Growth opportunities

Tips included

Paid time off

401K programming

Parental leave

Holidays off

Flexible scheduling

Job summary

DIG INN Chefs-In-Training in New York, NY is seeking motivated individuals for an entry-level culinary role. Compensation includes $17–$18 per hour plus $2–$3 per hour in tips and additional benefits.

You will work across multiple stations, learn culinary techniques, and grow in a fast-paced kitchen that values education, purpose, and taste. The team emphasizes inclusivity and a shared mission to improve the food system.

Qualifications

• A passion for real, good food and a desire to learn culinary practices and skills.
• Strong work ethic and reliability.
• Ability to perform physical requirements such as lifting up to 25 pounds, and occasionally 50 pounds.
• Team-oriented and capable of clear communication.

Responsibilities

• Prep, mix, and cook ingredients using recipes as guidance and taste for validation.
• Gain exposure to multiple kitchen stations (garde manger, grill, roast, market line, etc.).
• Talk about menu offerings and ingredients with guests to enhance their dining experience.
• Support the team during peak and off-peak times and pitch in wherever needed.
• Move around the kitchen for extended periods as required by the role.
• Help maintain high safety standards by following health department and company policies.
• Demonstrate professional maturity and uphold anti-discrimination policies.
• Contribute to the mission of DIG INN to rebuild the food system.

Job description

DIG INN Chefs-In-Training in New York, NY is seeking motivated individuals for an entry-level culinary role. Compensation includes $17–$18 per hour plus $2–$3 per hour in tips and additional benefits.

You will work across multiple stations, learn culinary techniques, and grow in a fast-paced kitchen that values education, purpose, and taste. The team emphasizes inclusivity and a shared mission to improve the food system.