What You’ll Do

As a Line Cook at Le Cavalier, you’ll play a key role in bringing our chef-driven menu to life. With a focus on quality, precision, and consistency, you’ll prepare and plate dishes that reflect the bold and vibrant flavors of our brasserie, ensuring every guest enjoys a memorable dining experience.

Your daily responsibilities will include:

Preparing dishes according to standardized recipes and kitchen guidelines

Properly starting and storing food items in alignment with prep expectations

Returning unused items to designated storage areas at shift’s end

Operating, cleaning, and maintaining kitchen equipment with care and attention

What You Bring

You have at least one year of experience in a professional kitchen and a high school diploma or equivalent. You thrive in fast-paced environments, stay cool under pressure, and are committed to maintaining high standards of cleanliness, timing, and teamwork.

When You’re Here

Be ready to stay on your feet and in motion—this is a hands-on, high-energy role. You’ll regularly lift up to 50 pounds, climb stairs, and work around heat, slippery surfaces, and sharp tools. Flexibility is key, as shifts may include nights, weekends, and holidays.

In return, we offer competitive pay, dining and hotel discounts, and the opportunity to grow with one of the most iconic culinary teams in the region—right inside the historic HOTEL DU PONT.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.