DIG is a farm-to-table food company with over 20 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission– building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we’ve built for a better conversation around sourcing, cooking, and the business of food. Ready to join us? Apply at diginn.com/dig-inn-careers
External link for DIG.
1235 Broadway
New York, 10001, US
You're welcome in our kitchen anytime, Chef Gabriel DeSanti.
I’m building the world's longest resume | Video Creator with 1.5 Million+ Followers across Instagram, TikTok & YouTube and Facebook @gabriel.desanti | [email protected]
POV: You’re the head chef for DIG., a farm-to-table restaurant chain..... I’m on a mission to build the world’s longest resume and this is what I learned working as head chef for a day: 1. Teamwork and collaboration are essential to maintain efficiency and harmony in the kitchen. a. Honesty with grace is the key — meaning communicating when things can improve but in a way that inspires action vs resentment 2. Cook for the love of food and not just for the sake of cooking a. It feels good to see people enjoy the food you made or served them. If you lean into that you will discover a whole new perspective on your craft 3. You can become a Chef without any prior formal training a. This is maybe my favorite thing that I learned. Restaurants like DIG. look to train and educate their staff to grow and thrive throughout their career there. This allows them to hire staff who are ready and willing to learn and incentivizes them to explore their creativity. b. At Dig, everyone is a Chef, which is what I think gives them their unique touch (even I felt like a chef after my time there). #chef #kitchen #restaurant #career #salary
Our summer plans? Pickle ball and BBQ. CMO Jessica Serrano gives the low down on our seasonal menu, starting with our Summer is Served pickle ball campaign last month. 🗞 Nation's Restaurant News ✍ Leigh Anne Zinsmeister
Peek behind the curtain with our CFO, Jasmine Chiaramonte, on how we choose our DIG locations. Where do you think we should go next? 🗞 CFO Brew ✍ Courtney Vien
From chopping greens to crunching numbers - say hello to Isabel, our newest support team member. Her love for food drove her to take a side-gig working as a CIT while working full-time in PR. Now, she's joining the DIG team as our Business Development lead in the DMV. We're lucky to have you in the DIG Fa(r)m, Izzy. #hirewithin