Grill Cook & Chef-in-Training — Growth, Tips & PTO

Dig Inn; New York (NY); On-site; USD 23,000 - 25,000; Full time

Benefits offered by this job

Growth opportunities in a TEAM env

Competitive pay + tips

Paid Time Off

401K programming

Parental leave

Holidays off (Thanksgiving, Christmas)

Flexible Scheduling: Part Time and F.T

Complimentary DIG lunch

Commuter Benefits

Job summary

Dig Inn in New York is seeking a Chef-in-Training. The role offers $17–$18 per hour plus $2–$3 per hour in tips and additional benefits, with a path to develop leadership skills in a fast-paced, scratch-based kitchen.

You will rotate through kitchen stations, engage with guests about menus and seasonal ingredients, and help the team during peak times while upholding food safety standards and the company’s anti-discrimination policies.

Qualifications

• Passion for real, good food and eagerness to learn culinary practices.
• Ability to demonstrate a strong work ethic and reliability.
• Ability to perform physical requirements (lifting up to 25 lbs, sometimes 50 lbs).
• Team-oriented mindset and collaboration with colleagues.
• Clear verbal and written communication; guest interaction skills.

Responsibilities

• Prep, mix, and cook vegetables, proteins, and grains following recipes and taste checks.
• Gain exposure to multiple kitchen stations (garde manger, grill, roast, market line, etc.).
• Discuss menus, seasonality, and ingredients with guests to create scratch-made meals.
• Support the team during peak times and assist wherever needed.
• Maintain food safety standards and uphold DIG’s policies.

Skills

Strong work ethic

Team oriented

Excellent communication

Attention to detail

Job description

Dig Inn in New York is seeking a Chef-in-Training. The role offers $17–$18 per hour plus $2–$3 per hour in tips and additional benefits, with a path to develop leadership skills in a fast-paced, scratch-based kitchen.

You will rotate through kitchen stations, engage with guests about menus and seasonal ingredients, and help the team during peak times while upholding food safety standards and the company’s anti-discrimination policies.