Line Cook: Chef-in-Training in Scratch Kitchen

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

Benefits offered by this job

Growth opportunities

Tips

Paid time off

401K

Holidays off

Flexible scheduling

Free DIG lunch

Commuter benefits

Job summary

DIG INN Restaurant Teams in Boston is seeking a Chef-in-Training to learn in a scratch-based kitchen. You will rotate through garde manger, grill, roast, market line, guest concierge and more while developing leadership and culinary skills in a fast-paced environment.

If you are excited to join a team that values real good food and growth, apply now. You will start with fundamental prep and cooking under supervision, gaining exposure to seasonality and menu offerings, and contributing to

Qualifications

• Willing to perform physical requirements of the role.
• Strong teamwork and communication skills.
• Desire to grow culinary skills and learn on the job.

Responsibilities

• Prep, mix, and cook vegetables, proteins, grains using recipes and taste verification.
• Gain exposure to garde manger, grill, roast, market line, guest concierge, and delivery/packout.
• Explain menu offerings, seasons, and ingredients to guests while delivering scratch-made meals.
• Support the team during peak and off-peak service as needed.
• Move and multi-task in kitchen, meeting physical requirements.
• Follow DIG safety standards and anti-discrimination policies.

Skills

Passion for food

Strong work ethic

Team player

Excellent communication

Growth mindset

Attention to detail

Job description

DIG INN Restaurant Teams in Boston is seeking a Chef-in-Training to learn in a scratch-based kitchen. You will rotate through garde manger, grill, roast, market line, guest concierge and more while developing leadership and culinary skills in a fast-paced environment.

If you are excited to join a team that values real good food and growth, apply now. You will start with fundamental prep and cooking under supervision, gaining exposure to seasonality and menu offerings, and contributing to