CIT Chef-In-Training, Boston

DIG INN Chefs-In-Training•Boston, MA

5d•$16 - $18•Onsite

About The Position

The Chef-in-Training works in DIG’s scratch-based kitchen, learning culinary practices and developing skills while preparing real food and contributing to the restaurant team. The role offers exposure to multiple kitchen and service stations, opportunities to build leadership skills, and the chance to support a mission to rebuild the food system. The position involves preparing and cooking ingredients using recipes and taste for validation, discussing menu items with guests, and supporting the team during busy and quieter service periods. Team members follow food-safety standards, maintain professional conduct, and contribute to positive guest and employee experiences. The listed pay is $16–$18 per hour depending on experience, plus $2–$3 per hour in tips.

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 position’s physical requirements, with or without reasonable accommodations.
Ability to frequently lift up to 25 pounds and occasionally lift 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 colleagues and 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 within the brigade.

Responsibilities

Prepare, mix, and cook vegetables, proteins, grains, and other ingredients using recipes as a guide and taste for validation.
Gain experience at different DIG kitchen stations, including garde manger, grill, roast, market line, guest concierge, and delivery/packout.
Discuss current menu offerings, seasonality, and ingredients with guests.
Support the team during peak and off-peak service wherever and whenever necessary.
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.