Kitchen Team Member — Learn, Grow, Cook Real Food

The Press Club Grill; Cambridge (MA); On-site; USD 23,000 - 26,000; Full time

Benefits offered by this job

Growth opportunities

Competitive pay

Paid time off

Holidays off

Flexible scheduling

4-day work week option

Complimentary DIG lunch

Commuter benefits

Job summary

DIG Food Group is hiring for a kitchen position in Cambridge, MA. You will work in our scratch-based kitchens, learning culinary skills, developing leadership abilities, and thriving in a fast-paced environment focused on food and people.

Responsibilities include prep, cooking across multiple stations, guest interaction on menu offerings, and upholding safety and inclusive policies while contributing to a mission-driven food system.

Qualifications

• A passion for real, good food and a desire to learn culinary practices and skills.
• The ability to demonstrate and execute a strong work ethic.
• Excellent communication skills, both verbal and written.
• Desire for growth in our brigade.

Responsibilities

• Prep, mix, and cook vegetables, proteins, grains using recipes as a guide and taste validation.
• Gain exposure to different kitchen stations, e.g., garde manger, grill, roast, market line, guest concierge and delivery.
• Speak to guests about menu offerings, seasonality, and ingredients to create scratch-made meals.
• Support the team during peak and off-peak service by pitching in wherever needed.
• Move multi-task and work physically; accommodations available if needed.
• Maintain sanitary standards and adhere to food safety policies.
• Uphold anti-discrimination and anti-harassment policies.
• Contribute to rebuilding the food system as part of the DIG mission.

Skills

Passion for real food

Team oriented

Excellent communication

Strong work ethic

Job description

DIG Food Group is hiring for a kitchen position in Cambridge, MA. You will work in our scratch-based kitchens, learning culinary skills, developing leadership abilities, and thriving in a fast-paced environment focused on food and people.

Responsibilities include prep, cooking across multiple stations, guest interaction on menu offerings, and upholding safety and inclusive policies while contributing to a mission-driven food system.