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Prestigious restaurant chain DIG Chefs-In-Training has openings available for you.

About the company

At Dig Food Group, we’re building a better food system for everyone, cooking and serving delicious food every day. Nine years later, we’ve grown to more than 30 fast casual Dig restaurants, opened our first full-service restaurant at 232 Bleecker, partnered with 130 farms, including our own Dig Acres, and taught thousands of people how to cook professionally in our kitchen.

To do this, we have a direct and authentic relationship with the farmers. Not only do we mention them on our menus, but we are true partners in their business. We focus on independent farmers, first-time farmers, women, immigrants, LGBTQ and people of color. This relationship allows us to source the best ingredients year-round and change our menu based on what is grown in the fields.

Each restaurant is chef-driven and all of our food is prepared on site. There are no microwaves, can openers or freezers, just a full culinary kit per person. A place where vegetables are cooked all day long. It requires training a whole generation of chefs and cooks from scratch, including many who have never worked in a restaurant before. Knife skills are a life skill.

DIG prides itself on being an equal opportunity employer. We do not discriminate on the basis of race, age, national origin, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related circumstances, unemployment status, gender identity or expression, transgender identity or gender dysphoria, marital status, domestic violence or stalking victim status, national origin, citizenship, disability, protected military status and/or veteran status, genetic information or predisposing genetic traits, familial status as described in the New York State Human Rights Law, caregiver or partner status as defined in this provision of the New York State Human Rights Law (if employed in New York) or other protected status, or any other characteristic protected by federal law.



  • Desire to develop strong culinary skills
  • Ability to demonstrate and implement a strong work ethic.
  • Able to meet the physical fitness requirements of the position (up to 25 pounds often, sometimes 50 pounds). These physical requirements can be met with or without reasonable accommodation.
  • Willingness to exert effort and cooperate when necessary.
  • Appreciation for co-workers.
  • Excellent communication skills.
  • Willingness to grow.
  • Passion for real food


  • Will be involved in the daily production schedule and will be dispatched to the necessary preparation room.
  • Will provide support in packing finished kit inventory to ship products to restaurants.
  • Support the design of packing slips to fulfill orders. Download, print and distribute daily orders, labels and listings.
  • Cuts, prepares and mixes vegetables using cutting guides and recipes.
  • Goes above and beyond the call of duty to pitch in when and where needed to assist the team.
  • Will comply with DIG and Ministry of Health standards.
  • Physical requirements to be able to perform the job. (lifting up to 50 lbs.), pushing, pulling, work in cold temperatures and standing for extended times).

Compensation & Perks:

  • Competitive pay: pay above minimum wage and willingness to pay more based on experience.
  • Consistent planning: your success outside of work is just as important to us!
  • Paid Time Off: Other holidays like Thanksgiving and Christmas!
  • Free daily lunch for YOU: We take care of you so you can take care of others.
  • Growth Opportunities: We pride ourselves on creating a diverse and inclusive workplace that celebrates everyone’s uniqueness. We value all of our employees and always focus on promoting their growth.

Bacchantes available

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About Kendry Almonte

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