Line Cook: Grow Your Skills in a Scratch Kitchen

DIG INN Chefs-In-Training; New York (NY); Sur place; USD 26 000 - 29 000; Plein temps

Avantages offerts par ce poste

Growth in team

Tips potential

Paid time off

401K programming

Parental leave

Holidays off

Flexible scheduling

Résumé du poste

DIG INN Chefs-In-Training is hiring in New York, NY. The role offers $17-18 per hour, plus $2-3 per hour in tips and additional benefits. You will learn in a scratch-based kitchen, develop leadership skills, and grow within DIG's mission to rebuild the food system.

You will rotate through stations, assist during peak times, and ensure food safety and guest satisfaction while embracing inclusive values and DIG’s policies.

Qualifications

• Passion for real, high-quality food and eagerness to learn.
• Strong work ethic and reliability in a fast-paced kitchen.
• Able to lift up to 25–50 lbs and handle physical tasks.
• Team-oriented with a desire to support restaurant success.
• Excellent verbal and written communication skills.
• Desire to grow within the kitchen brigade.

Responsabilités

• Prep, mix, and cook vegetables, proteins, and grains following recipes.
• Gain exposure to multiple kitchen stations (grande, grill, roast, market line).
• Discuss menu offerings, seasonality, and ingredients with guests.
• Support the team during peak and off-peak service as needed.
• Move and multitask in the kitchen; adhere to safety standards.
• Maintain DIG safety standards and uphold anti-discrimination policies.
• Contribute to rebuilding the food system and DIG community.

Connaissances

Passion for food

Strong work ethic

Team oriented

Communication

Attention to detail

Physical ability

Growth mindset

Description du poste

DIG INN Chefs-In-Training is hiring in New York, NY. The role offers $17-18 per hour, plus $2-3 per hour in tips and additional benefits. You will learn in a scratch-based kitchen, develop leadership skills, and grow within DIG's mission to rebuild the food system.

You will rotate through stations, assist during peak times, and ensure food safety and guest satisfaction while embracing inclusive values and DIG’s policies.