Culinary Apprentice: Learn, Lead & Thrive

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

Benefits offered by this job

Growth opportunities

Tips included

Paid time off

401K

Parental leave

Holidays off

Flexible scheduling

Free DIG lunch

Commuter benefits

Job summary

DIG INN Restaurant Teams is hiring for a Chef-in-Training in Boston, MA. The role offers $16–$18/hour plus $2–$3/hour in tips and additional benefits.

You will learn culinary skills, work across kitchen stations, and grow into a chef with leadership opportunities in a fast-paced, scratch-based kitchen. You’ll gain hands-on experience, join a team that emphasizes education, purpose, and community, and contribute to DIG’s mission of rebuilding the food system while adhering to safety and

Qualifications

• Passion for real, good food and a desire to learn culinary practices and skills.
• Ability to demonstrate and execute a strong work ethic.
• Ability to perform physical requirements (lifting up to 25–50 lbs).
• Team-oriented with good communication and a growth mindset.

Responsibilities

• Prep, mix, and cook vegetables, proteins, and grains following recipes and taste.
• Gain exposure to garde manger, grill, roast, market line and other kitchen stations.
• Explain menu items, seasonality, and ingredients to guests to enhance their dining experience.
• Support the team during peak and off-peak service and pitch in as needed.
• Maintain safety standards and DIG’s policies.

Skills

Passion for real food

Strong work ethic

Teamwork

Excellent communication

Job description

DIG INN Restaurant Teams is hiring for a Chef-in-Training in Boston, MA. The role offers $16–$18/hour plus $2–$3/hour in tips and additional benefits.

You will learn culinary skills, work across kitchen stations, and grow into a chef with leadership opportunities in a fast-paced, scratch-based kitchen. You’ll gain hands-on experience, join a team that emphasizes education, purpose, and community, and contribute to DIG’s mission of rebuilding the food system while adhering to safety and