Line Cook, Murray Hill

DIG INN Chefs-In-Training•New York City, NY

2d•$17 - $18

About The Position

The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m.

Requirements

A passion for real, good food and a desire to learn culinary practices and skills.
The ability to demonstrate and execute a strong work ethic.
The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations.
The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.
A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant’s success.
Excellent communication skills, both verbal and written.
A desire to create exceptional employee & guest experiences.
An eye for detail and solving challenges.
A desire for growth in our brigade.

Responsibilities

Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation.
Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout.
Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl).
Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary.
Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations.
Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards.
Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies.
Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system.