Description

You will prep, mix, and cook vegetables, proteins, and grains using recipes as a guide, gain exposure to different kitchen stations, and speak to guests about menu offerings. You'll work in a fast-paced culinary environment where you can develop leadership skills and contribute to rebuilding the food system.

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)
• The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours
• A team-oriented focus
• 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
• 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