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Lulu Restaurant, Los Angeles hiring Server in Los Angeles, CA

Lulu Restaurant, Los AngelesMore Info

Full Time • Hourly ($25.00 - $33.00)
Expires: Dec 25, 2021

156 people viewed

Required Years of Experience

2 years


Job Details

We are looking for warm, welcoming, hard-working people who get excited about food straight from the farm. Candidate must be able to work Saturday and Sunday.

Lulu is the new Alice Waters restaurant created to forge a path forward for the future of great dining in a socially-responsible world.

 Lulu is a mission-driven restaurant committed to local, regenerative food sourcing and design. One key element of the restaurant’s mission is to procure directly from small farms practicing regenerative organic agriculture, that results in wholesome, real food grown using methods that combat the climate crisis. 

 The Lulu team represents decades of the experience essential to bring this mission to life. The project was jointly conceived by chef, author and food activist Alice Waters and Hammer Museum director Ann Philbin, who together envisioned a unique gathering place for the city’s community of creators, students, artists, farmers and neighbors. The kitchen is overseen by acclaimed chef, writer and cookbook author David Tanis, who worked with Waters at Chez Panisse for more than 25 years. Tanis and his team will highlight seasonal produce from local farms, and work hand-in-hand with producers and suppliers, forging long term partnerships.

 


Compensation Details

Compensation: Hourly ($25.00 - $33.00)

Benefits & Perks: Health Insurance, Paid Time Off


Required Skills

Teamwork

Communication

Attention to Detail




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OPENING SOON

Organic

Upscale Casual

Lulu is a mission-driven restaurant committed to local, regenerative food sourcing and design. One key element of the restaurant’s mission is to procure directly from small farms practicing regenerative organic agriculture, that results in wholesome, real food grown using methods that combat the climate crisis.

The Lulu team represents decades of the experience essential to bring this mission to life. The project was jointly conceived by chef, author and food activist Alice Waters and Hammer Museum director Ann Philbin, who together envisioned a unique gathering place for the city’s community of creators, students, artists, farmers and neighbors. The kitchen is overseen by acclaimed chef, writer and cookbook author David Tanis, who worked with Waters at Chez Panisse for more than 25 years. Tanis and his team will highlight seasonal produce from local farms, and work hand-in-hand with producers and suppliers, forging long term partnerships.