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

Lulu Restaurant, Los AngelesMore Info

Full Time • Hourly ($24.00 - $28.00) plus tips
Expired: Dec 15, 2022

Sorry, this job expired on Dec 15, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details
We are looking for smart, curious cooks who are excited about cooking food straight from the farm. 

LULU restaurant, newly opened at the Hammer Museum is a project of Alice Waters, with David Tanis presiding over the kitchen.

We are seeking good cooks. Candidates should have experience in fast-paced restaurant work, be attentive to details and able to multi-task. We're looking for strong line cooks and experienced cold station cooks. Baking experience would be a plus. Teamwork is an essential part of our kitchen.

Lulu is committed to local, regenerative food sourcing. All food is organic and menu changes daily.


Compensation Details

Compensation: Hourly ($24.00 - $28.00) plus tips

Benefits & Perks: Health Insurance, Paid Time Off


Required Skills

Teamwork

Positive Attitude

Professionalism

Communication

Standing for Long Periods of Time

Time Management

Pastry Techniques


View Job Description

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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.