Bistro du Midi is looking for experienced Line Cooks to join their team and work under Chef/Partner Robert Sisca. This culinary team has a profound appreciation and passion for combining ingredient-driven cuisine with the refined and classic techniques.
Develop skills under the tutelage of this hard-working and accomplished team.
Must have a sense of urgency, a positive attitude, and enjoy cooking. They run a focused yet fun kitchen working with some of the best products you can find. Chefs have established great relationships with many local farms and fisherman and execute them through seasonal menus.
Chef Sisca opened Bistro du Midi in 2009 and is proud to return to the kitchen where he earned his initial accolades for epicurean excellence. Chef Sisca is a two-time nominee for Food & Wine magazine’s “Best New Chef” (2011 and 2012), has been invited to cook at the James Beard House on numerous occasions and received a three star review from The Boston Globe as well as an “A” rating from The Boston Herald. New York Times raved “The Boston-New York inferiority complex is nothing new, especially when it comes to restaurants. But Boston has raised its culinary game recently with Bistro du Midi.”
Through the years Bistro du Midi has been a perennial ‘best of’ destination overlooking Boston Public Gardens. Bistro du Midi evolved from serving Provencal French cuisine to French cuisine inspired by coastal New England and worldly flavors. Carefully conceived dishes speak for themselves, as the freshest locally sourced ingredients take center stage.
Bistro du Midi is part of Himmel Hospitality Group, an equal opportunity employer.
The Himmel Hospitality Group, Grill 23 & Bar, Harvest, Bistro du Midi, and The Banks Fish House (recently opened), is a leading privately-owned restaurant group in Boston. They are passionate about hospitality. It is their pride to have delivered decades of acclaimed dining and service, with each of their restaurants earning its place as a neighborhood institution. They are known for making high quality experiences for both guests and team members – they offer stability, professionalism and the opportunity to work with some of the most creative and well respected food and wine talent in the industry.