With Dig Inn's Next Crop Program, you’ll work hands-on with our Support and Restaurant teams and will gain valuable insight into the restaurant industry and develop leadership skills. Next Croppers work cross-departmentally within a specific area of focus in a fast-paced, ever-changing environment. You know no task is too small (Next Croppers sometime help handle customer service, keep our office organized, etc.) but know that accomplishing these tasks quickly and efficiently leads to more responsibility and new projects. We're looking for go-getters, people as passionate about rebuilding the food system as creating systems and ambitious team players who know how to get sh*t done.

Also, we talk… a lot. Good communication skills are paramount – you’ll need to stay on top of messages, juggle multiple project threads, and close the loop (if you see something, do something.) A love of hospitality, food, and the restaurant industry is a must.

Dig Inn's Next Crop is a paid experience similar to an internship. Next Crop programs are paid hourly and on a rolling basis and require a commitment of 20–40 hours per week (we're flexible based on your schedule, but prefer full time!


The Culinary team is responsible for the recipes, tools and processes that our cooks use everyday in our kitchens.  We support our restaurant teams in cooking and serving delicious food by providing operational guidance, training and written recipes. We also manage Dig’s research and development program of new dishes, specials, and marketing initiatives.

You will report to the Menu Development Coordinator, and will work closely with the Director of Culinary Ops, Director of Supply and our restaurant operators.

A Day Inn the Life

  • Write and edit recipes --- LOTS of them. We are constantly generating new materials and updating old ones.
  • Manage nutritional analysis and updates of recipe database.
  • Spend time hip-to-hip with our operators in our restaurants validating yields, recipes and processes and photographing menu items for printed assets.
  • Prep vegetables for photo shoots, trainings and special events as needed.
  • Manage and update Dig Inn’s vegetable encyclopedia, The Book of Cookery.

You Have

  • 6 months to a year of cooking experience: solid knife skills, clean and organized work habits and vegetable literacy are a must.
  • Experience using G-suite (Google Calendar, etc) and excel. Familiarity with nutrition and costing software is a HUGE plus.
  • An entrepreneurial spirit-  you are a self-starter who is able to work with different types of people and enjoys a fast-paced work environment.

About us:

Dig Inn is a farm-to-table food company with over 25 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. 

And did we mention free Dig Inn for all employees? We strongly recommend the sweet potatoes.

Dig Inn believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.

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