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Culinary Training in Open Kitchen: Present and Future

Posted on Nov 13, 2018 by Dig Inn

New York, NY 10025
Travel & Tourism
Immediate Start
Annual Salary
Join a culinary-forward environment with motivated culinarians. Start training when you re ready, today or in the near future.
Dig Inn restaurants are growing, and we re seeking cooks who are ready to develop in our restaurants. Our culinarians are impacting the future of food and preparing seasonal ingredients from scratch. Each day, learn and work in a open kitchen environment that is changing the way people dine.
You will:
Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation
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)
Follow Dig Inn and health department standards
Go above and beyond the call of duty, pitching in wherever and whenever necessary
Stand and walk for extended periods of time
Use hands repetitively for grasping, pushing, pulling, and fine manipulation
Go home feeling fulfilled
You have:
A desire to develop strong culinary skills
The ability to demonstrate and execute an exceedingly strong work ethic
The ability to perform physical requirements of the position (lift up to 50lbs)
The willingness to roll up your sleeves and pitch in whenever necessary
An appreciation for the people you work with
Excellent communication skills
A desire for growth in our brigade
A passion for real, good food
Work perks:
Commuter benefits
Complimentary Dig Inn lunch everyday
Dig Inn is a vegetable-forward fine-fast casual restaurant group whose mission is to build community through food. With 19 locations in NYC and Boston, and more sprouting soon, we are looking to grow our team and nurture the next crop of bright and driven people who are looking to impact the future of food. Our community is built through learning and development and as we grow, opportunities harvest from within. The work we do is challenging and fast paced, serving over 15,000 lbs of vegetables per week in each of our scratch based kitchens. As cooks develop into chefs, we are building a diverse and inspiring brand along the way.
Associated topics: chef, chief chef, commercial, corporate kitchen, deli chef, executive, lead, salad chef, service manager, team lead

Reference: 568376803