Required Years of Experience
2 years
Job Details
The ideal candidate will have experience in a full-service restaurant, knowledge of (or even just excitement about) food, wine, and sake, excellent communication skills, and a great sense of teamwork. We pride ourselves on offering warm, genuine hospitality to all our guests, and aim to create longlasting relationships with our neighbors and frequent visitors.
Camelia's menu showcases French cuisine while weaving in Japanese flavors, with a focus on farmers market produce and both local and Japanese fish. Beverage knowledge is not required - we will happily teach! - but an interest in wine or other beverages is a great plus. Lots of opportunity to taste and learn, and we place great importance on providing opportunities for growth.
We operate on a tip pool system and offer fully paid medical benefits after 90 days to full-time employees (25+ hours per week).
If you think you may be a good fit, please share your resume with a brief note about why you're interested in the position.
Compensation Details
Compensation: Hourly ($17.87)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Dining Discounts
Required Skills
Knowledge of Food, Wine, and Sake
Ability to Provide Warm, Genuine Hospitality
Excellent Communication Skills
Capability to Create Long Lasting Relationships With Guests
Great Sense of Teamwork
Willingness to Learn and Adapt
Warm, Genuine Hospitality
Passion for food and beverage
Read more
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French, Japanese
Upscale Casual
Part of Tsubaki, OTOTO & Camelia
Camelia is a French Japanese bistro from Tsubaki and OTOTO owners Courtney Kaplan and Charles Namba located in the Arts District neighborhood of Downtown Los Angeles. The menu features dishes that have a foundation in classic French cuisine with Japanese flavors woven in while highlighting the seasonal offerings of California. Sake and wine share equal billing on a selection that runs the gamut from comfortable classics to thought-provoking and unusual bottles, while cocktails will reflect the restaurant’s dual cultures.
