Chef in Training, Boston

DIG Inn Restaurant•Boston, MA

4d•Onsite

About The Position

DIG is hiring a Chef in Training for its scratch-based kitchen. The role is designed for people passionate about real food who want to learn culinary practices, develop kitchen and leadership skills, and grow in a fast-paced restaurant environment. Team members prepare scratch-made meals, learn different kitchen stations, and help create positive guest and employee experiences while supporting DIG’s mission to rebuild the food system. The position involves working throughout the kitchen and restaurant, supporting service during peak and off-peak periods, and maintaining food safety standards. Duties may change over time and are not limited to the examples listed in the posting. Physical requirements may be performed with or without reasonable accommodations.

Requirements

Passion for real, good food and desire to learn culinary practices and skills.
Ability to demonstrate and execute a strong work ethic.
Ability to meet physical requirements, 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 supporting the restaurant’s success.
Excellent verbal and written communication skills.
Desire to create exceptional employee and guest experiences.
Attention to detail and ability to solve challenges.
Desire to grow in the kitchen brigade.

Responsibilities

Prepare, mix, and cook vegetables, proteins, and grains, using recipes as a guide and tasting food for validation.
Gain experience at kitchen stations including garde manger, grill, roast, market line, guest concierge, and delivery/packout.
Discuss current menu offerings, seasonality, and ingredients with guests, and serve scratch-made meals.
Support the team during peak and off-peak service by pitching in wherever and whenever necessary.
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.
Uphold DIG’s anti-discrimination and anti-harassment policies and demonstrate professional maturity.