Cafe Stella has been on Sunset in Silver Lake since 1998 — a French bistro with a gated patio, exposed brick, and a kitchen that cooks the classics properly. Our daytime menu is real bistro cooking, not diner brunch: omelette baveuse, frisée aux lardons, croque madame, steak frites with béarnaise. We're looking for an experienced cook to run the AM line. The role You'll work brunch and lunch service, approximately 6:00am-3:00pm, from opening prep through the afternoon. Our daytime menu spans hot eggs, garde manger, grill, and fry, so you'll need range and a clean head when the patio fills.

Day to day:

Cook the daytime menu across stations. Eggs in every form — poached, scrambled, baked, and a proper French omelette — alongside grill work, sandwiches, salads, and fry. You'll move between stations depending on the day and the covers. Execute French technique consistently. Emulsified sauces made fresh and held through service, proteins cooked to temp, plates that look the same at 1:30pm as they did at 9am. Own your prep and mise. Come in, set your station, and get ahead of the day — sauces, vinaigrettes, potato prep, par levels. Break down clean, labeled, and dated at close. Hold the line during the rush. Brunch here is sustained, not a spike. We need someone who stays organized and communicative with expo and front of house when it's full. Protect quality. Check in deliveries, rotate product, and flag anything that shouldn't reach a plate. Our eggs are organic and free range and we don't take substitutions, so the technique has to be right the first time. Work with the chef on specials, seasonal changes, portioning, and waste. What we're looking for 3+ years on a line in a full-service kitchen. French or classical European background strongly preferred. Real command of French fundamentals — mother sauces, emulsions, proper knife work, correct terminology. You should be able to turn out an omelette baveuse without being taught. High-volume egg cookery, especially poaching. This is the backbone of the shift.

Multi-station range:

hot eggs, cold, grill, and fry in the same service. Speed with composure. We want someone who gets quieter and tighter as it builds. Reliability on an early shift. Mornings don't forgive no-shows, and we look after the people who show up. Clear communication with the line, expo, and front of house. Valid California Food Handler card, or willing to obtain one before your first shift. [Weekend availability required.] Able to stand a full shift and lift up to 50 lbs.