summer | Open Service Kitchen: Start Training Now in Dorchester Center, MA

Open Service Kitchen: Start Training Now

  • Dig Inn
  • $57,540.00 - 82,490.00 / Year *
  • 746 Washington St
  • Dorchester Center, MA 02124
  • Full-Time



Develop with a restaurant group that serves seasonal ingredients mindfully to our guests.
Dig Inn kitchens are training the next generation of culinarians. Learn in an environment where you ll have hands-on training with culinary leaders and team members who are also hungry to grow. As you merge your career into a learning experience, we want you to take charge and cook up the best you have to offer.
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

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: baker, culinary school, executive kitchen, grill chef, head chef, prep chef, salad chef, service manager, sous chef, sushi


* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.