Line Cook, 52nd & Lex

Line Cook at DIG restaurants is a chef-in-training role focused on learning culinary practices in a fast-paced scratch-based kitchen. You will prep, mix, and cook vegetables, proteins, and grains using recipes as a guide, gain exposure to multiple stations (garde manger, grill, roast, market line, guest concierge, and delivery/packout), and engage with guests about menu offerings and ingredients. The role emphasizes teamwork, strong communication, maintaining food safety standards, and adapting to peak and off-peak service while supporting the team and growing within the brigade. Physical requirements include lifting up to 25 pounds frequently and up to 50 pounds occasionally, with accommodations available. The position offers competitive pay ($17-18/hour base) with tips, benefits, growth opportunities, and a flexible schedule including part-time and full-time hours.