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Cold Cook

Company: Dig Inn
Location: New York
Posted on: September 21, 2018

Job Description:

Cold Cook 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: baker, cocinera, cocinera de la preparacion, cocinero de la parrilla, commercial, complimentary, diner, food prep, line cook, salad

Keywords: Dig Inn, Stamford , Cold Cook, Hospitality & Tourism , New York, Connecticut

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