I worked at Le Bernardin full-time (Less than a year)
food was amazing. chefs were amazing
little training. They just throw you right on the line in BOH.
I applied online. I interviewed at Le Bernardin in January 2011.
send the resume, if you have somebody that works there even better. Now, you really need to say "yes chef" to whatever they say, and be humble. Keep everything clean and work as fast as you can. If it's dirty they could freak out on you. But overall it's very good people that just want to keep their #1
not much negotiating, everybody starts at the bottom, you can get a dollar or 2 more tho
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