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Le Sel Bistro
Experienced Line Cook/Chef
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What they do
A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
$56,769 / year median in Washington
+13% projected growth
Job Description
Le Sel Bistro is seeking a highly experienced Line Cook/Chef to join our dinner team. This is not an entry-level position. We are looking for someone who already has a strong culinary foundation, is confident working a busy line, and can step into an established kitchen with minimal training beyond learning our menu, plating standards, recipes, and kitchen systems.
The right person will be strong on both saute and grill and should be comfortable becoming fully productive on the line after approximately 1-2 weeks of hands-on training. We are looking for someone who understands the flow of a professional kitchen and does not need to be taught the fundamentals of cooking, prep, sanitation, organization, or service.
What We're Looking ForSignificant professional line-cook or chef experience in a full-service restaurantStrong saute and grill skills are essentialAbility to learn a new menu, recipes, plating standards, and kitchen systems quicklyStrong knife skills, prep skills, timing, and station organizationAbility to work independently and confidently problem-solve without constant directionDependable and committed to working scheduled shifts, including weekendsSomeone who understands that the job continues before and after the rushA team-first attitude with no "that's not my job" mentalityStrong attention to cleanliness, organization, food quality, consistency, and presentationAbility to communicate and work professionally with both BOH and FOH team membersThe RoleThis position goes well beyond simply working a station during service.
If service slows down, that does not mean the work stops. An experienced kitchen professional knows there is always something that can be prepped, cleaned, organized, stocked, checked, or improved. We want someone who takes ownership of the kitchen and thinks beyond their individual station.
This is an excellent opportunity for someone who wants to become an important part of a small restaurant, contribute ideas, take on responsibility, and help us continue raising the level of our food and operation.
We are looking for someone who wants to grow with us. For the right person, there is significant opportunity to take on additional responsibility and advance into a kitchen leadership or management position.
Please Do Not Apply IfYou are looking for an entry-level cooking position or still require extensive training in basic professional kitchen skills. We are specifically seeking someone with enough experience to come into an established kitchen, learn our systems quickly, and become a strong and dependable member of the dinner team.
ScheduleDinner shifts Wednesday - Sunday availability required. Additional weekday shifts may be available based on the restaurant's needs or during private events.
Scheduled shift end times are estimates and may vary based on guest volume and the needs of service. Team members may occasionally be released earlier or may be required to remain later to complete service, prep, cleaning, and assigned closing responsibilities.
About Le Sel BistroLe Sel Bistro is a small, independently owned restaurant where every member of the team matters. Because we operate with a small crew, everyone contributes. There are no jobs beneath anyone in our kitchen. Cooking, prep, dishes, cleaning, organization, and maintaining the kitchen are shared responsibilities.
We are looking for someone who takes pride in their work, wants to be dependable, enjoys being part of a strong team, and is interested in helping us take the restaurant to the next level.
The right person will be strong on both saute and grill and should be comfortable becoming fully productive on the line after approximately 1-2 weeks of hands-on training. We are looking for someone who understands the flow of a professional kitchen and does not need to be taught the fundamentals of cooking, prep, sanitation, organization, or service.
What We're Looking ForSignificant professional line-cook or chef experience in a full-service restaurantStrong saute and grill skills are essentialAbility to learn a new menu, recipes, plating standards, and kitchen systems quicklyStrong knife skills, prep skills, timing, and station organizationAbility to work independently and confidently problem-solve without constant directionDependable and committed to working scheduled shifts, including weekendsSomeone who understands that the job continues before and after the rushA team-first attitude with no "that's not my job" mentalityStrong attention to cleanliness, organization, food quality, consistency, and presentationAbility to communicate and work professionally with both BOH and FOH team membersThe RoleThis position goes well beyond simply working a station during service.
Responsibilities include:
Executing service efficiently and consistentlyWorking both saute and grill as neededPreparing and maintaining your station for serviceCompleting daily prep and assisting with prep for upcoming shiftsMonitoring kitchen needs and proactively handling tasks without waiting to be askedCleaning and organizing during downtimeMaintaining equipment, work areas, coolers, dry storage, and prep areasHelping identify prep shortages or potential service issues before they become problemsMaintaining proper portioning and helping control food wasteSupporting other cooks and stations when neededParticipating in menu development, specials, and new dish ideasHelping maintain consistency and accountability throughout the kitchenContributing to a positive, professional kitchen cultureWhat Success Looks Like HereWe value people who can see what needs to be done and do it.If service slows down, that does not mean the work stops. An experienced kitchen professional knows there is always something that can be prepped, cleaned, organized, stocked, checked, or improved. We want someone who takes ownership of the kitchen and thinks beyond their individual station.
This is an excellent opportunity for someone who wants to become an important part of a small restaurant, contribute ideas, take on responsibility, and help us continue raising the level of our food and operation.
We are looking for someone who wants to grow with us. For the right person, there is significant opportunity to take on additional responsibility and advance into a kitchen leadership or management position.
Please Do Not Apply IfYou are looking for an entry-level cooking position or still require extensive training in basic professional kitchen skills. We are specifically seeking someone with enough experience to come into an established kitchen, learn our systems quickly, and become a strong and dependable member of the dinner team.
ScheduleDinner shifts Wednesday - Sunday availability required. Additional weekday shifts may be available based on the restaurant's needs or during private events.
Scheduled shift end times are estimates and may vary based on guest volume and the needs of service. Team members may occasionally be released earlier or may be required to remain later to complete service, prep, cleaning, and assigned closing responsibilities.
About Le Sel BistroLe Sel Bistro is a small, independently owned restaurant where every member of the team matters. Because we operate with a small crew, everyone contributes. There are no jobs beneath anyone in our kitchen. Cooking, prep, dishes, cleaning, organization, and maintaining the kitchen are shared responsibilities.
We are looking for someone who takes pride in their work, wants to be dependable, enjoys being part of a strong team, and is interested in helping us take the restaurant to the next level.