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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.
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