Required Years of Experience
3 years
Job Details
The Cal-India Collective
Copra is the second of Cal-India's restaurants in the SF Bay Area, which includes Ettan in Palo Alto and Eylan in Menlo Park.
In 2025 we had the honor of multiple awards across our locations;
COPRA - SF Chronicle Top 10 Bay Area Restaurants & Most Memorable Wine Lists; LA Times Best Restaurants in California; Wine Spectator Award of Excellence
ETTAN - SF Chronicle Top 50 Bay Area Restaurants
EYLAN - Michelin Exceptional Cocktails Award, California; Michelin Bib Gourmand; Wine Spectator Award of Excellence
Job Requirements:
- Thorough, respectful communication
- Prioritizes organization and cleanliness
- 2-3 years of restaurant bartending experience
- In depth knowledge of spirits
- Trained in classic and ingredient driven cocktails
- Weekly cocktail prep and batching
- Curiosity to learn and expand knowledge and experience
- Ability to think critically and problem solve
We look forward to hearing from you.
Cal-India Collective is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status.
Compensation Details
Compensation: Hourly ($19.18) plus tips
Benefits & Perks: Health Insurance, 401k, Dining Discounts
Required Skills
Bartending Skills
Strong interpersonal skills
Cocktail Making
Ability to Work Collaboratively in a Team
Can Lift Up to 50 Lbs
Attention to Detail
Spirits Knowledge
Customer Service Orientation
Read more
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Indian
Upscale Casual, Fine Dining
Part of Cal-India Collective
The menu will feature dishes from Chef Sri's childhood things he enjoyed from street carts, toddy shops, carnivals, weddings, festivals, seafood barbecues and shacks on the beach from his native Kerala. Preparations that have their roots in family traditions, and recipes passed on by his grandmother, mother, mother-in-law, and aunts. Copra will source fresh local spices from the coastal regions in combination with fresh heirloom seasonal ingredients from Northern California. Local delicacies made with fermented rice and grains like Appams (Hopper) and Toddy flatbreads will be highlights.
