Bridgewater Restaurant Team

DIG INN Chefs-In-Training•Bridgewater, NJ

4d•$16 - $18

About The Position

The Chef-in-Training role is an opportunity to learn culinary practices and develop into a skilled chef in DIG’s scratch-based kitchens. The position offers exposure to multiple kitchen stations and opportunities to build food preparation, cooking, and leadership skills in a fast-paced environment. Team members prepare scratch-made meals, communicate with guests about menu offerings and ingredients, and support the restaurant team during service. The role contributes to DIG’s mission to rebuild the food system and requires following food-safety standards and the company’s anti-discrimination and anti-harassment policies. The position is offered at $16–$18 per hour depending on experience, plus $2–$3 per hour in tips. Both part-time and full-time hours are available. Duties may change, and the description is intended to describe the general level of work rather than be all-inclusive.

Requirements

Passion for real, good food and a desire to learn culinary practices and skills.
Ability to demonstrate and maintain a strong work ethic.
Ability to perform 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’ contributions 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 restaurant brigade.

Responsibilities

Prepare, mix, and cook vegetables, proteins, grains, and other foods using recipes and taste to validate the results.
Gain exposure to kitchen stations including garde manger, grill, roast, market line, guest concierge, and delivery/packout.
Explain current menu offerings, seasonality, and ingredients to guests while serving 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.