Chef In Training Philadelphia

DIG Inn Restaurant•Philadelphia, PA

4d•Onsite

About The Position

DIG’s Chef-in-Training role is designed for people passionate about real, good food who want to learn culinary practices and develop their skills in scratch-based kitchens. Team members gain experience preparing food and working across different kitchen stations, while building leadership skills in a fast-paced culinary environment. The role also involves connecting with guests about menu offerings and helping provide a positive dining experience. DIG describes its work as part of a broader mission to rebuild the food system. The position requires working as part of the restaurant team during both peak and off-peak service, maintaining food safety standards, and upholding DIG’s anti-discrimination and anti-harassment policies. Physical requirements may be performed with or without reasonable accommodations. Duties may change and the description is not intended to be all-inclusive.

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, with or without reasonable accommodations, including frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds.
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 supporting 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 kitchen brigade.

Responsibilities

Prepare, mix, and cook vegetables, proteins, grains, and other foods using recipes and taste to guide preparation.
Gain exposure to kitchen stations including garde manger, grill, roast, market line, guest concierge, and delivery/packout.
Discuss current menu offerings, seasonality, and ingredients with guests while providing scratch-made meals.
Support the team during peak and off-peak service by helping wherever and whenever needed.
Multi-task and move around the kitchen 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.