Bridgewater Restaurant Team

DIG Inn Restaurant•Bridgewater, NJ

About The Position

DIG is hiring a Chef-in-Training to develop culinary skills in its scratch-based restaurant kitchens. The role offers hands-on experience preparing food, learning different kitchen stations, and building leadership skills in a fast-paced culinary environment. Team members help provide guests with scratch-made meals and contribute to DIG’s mission to rebuild the food system. The position includes physical activity and requires working as part of a team during busy and slower service periods. Duties may change over time and are not limited to those listed. The role is offered at $16–$18 per hour depending on experience, plus potential tips of $2–$3 per hour.

Requirements

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 meet the physical requirements of the position, including frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds, with or without reasonable accommodations.
Ability to see, hear, speak, reach, bend, and move intermittently during working hours, with or without reasonable accommodations.
Team-oriented focus and appreciation for coworkers and their contribution to restaurant success.
Excellent verbal and written communication skills.
Desire to create exceptional employee and guest experiences.
Attention to detail and ability to solve challenges.
Desire for growth in the culinary brigade.

Responsibilities

Prepare, mix, and cook vegetables, proteins, grains, and other food using recipes and taste for validation.
Gain experience at kitchen stations including garde manger, grill, roast, market line, guest concierge, and delivery/packout.
Discuss menu offerings, seasonality, and ingredients with guests, and serve scratch-made meals.
Support the team during peak and off-peak service by helping wherever and whenever needed.
Work in the kitchen and multitask for extended periods.
Follow Department of Health and DIG food-safety standards to help maintain the restaurant’s “A” letter grade.
Demonstrate professional maturity and uphold DIG’s anti-discrimination and anti-harassment policies.