Chef-in-Training: Start Your Culinary Career

Dig Inn; Boston (MA); On-site; USD 22,000 - 25,000; Full time

Benefits offered by this job

Growth opportunities

Tips eligible

Paid Time Off

401K programming

Parental leave

Holidays off

Flexible scheduling

Job summary

Dig Inn is seeking a Chef-in-Training to join our scratch-based kitchens in Boston. The role offers a starting pay of $16–$18 per hour depending on experience, plus $2–$3 per hour in tips and additional benefits.

You will learn culinary skills, develop leadership abilities, and thrive in a fast-paced, mission-driven environment focused on real food. You will rotate through stations, embrace teamwork, and contribute to delivering exceptional, scratch-made meals while upholding food safety and

Qualifications

• A passion for real, good food and a desire to learn culinary practices.
• Willingness to work across different kitchen stations as needed.
• Ability to communicate clearly with guests and team members.

Responsibilities

• Prep, mix, and cook vegetables, proteins, grains using recipes as a guide and taste for validation.
• Gain exposure to stations such as garde manger, grill, roast, market line, guest concierge and delivery/packout.
• Explain menu offerings, seasonality, and ingredients to guests and provide scratch-made meals.
• Support the team during peak and off-peak service by pitching in wherever needed.
• Comply with food safety standards and Dig’s anti-discrimination policies.

Skills

Food preparation

Teamwork

Communication

Adaptability

Physical endurance

Job description

Dig Inn is seeking a Chef-in-Training to join our scratch-based kitchens in Boston. The role offers a starting pay of $16–$18 per hour depending on experience, plus $2–$3 per hour in tips and additional benefits.

You will learn culinary skills, develop leadership abilities, and thrive in a fast-paced, mission-driven environment focused on real food. You will rotate through stations, embrace teamwork, and contribute to delivering exceptional, scratch-made meals while upholding food safety and