Required Years of Experience
3 years
Job Details
Lulu is a mission-driven restaurant founded by American food activist and restauratrice, Alice Waters and renowned Chef, David Tanis. We engage sustainable practices in every step of the process from how we source food and dispose of waste to design, to pay and benefits for our employees. Our Sous Chefs are expected to go to the farmers markets at least twice a week. We source all of our produce from within 150 miles of our location.
We are seeking a committed leader in the kitchen who believes in feeding people straight from the farm. Candidates should have leadership experience in fast-paced kitchen restaurant work, be attentive to details and able to multi-task.
Teaching and teamwork are the core of what we do on all levels. So be prepared to teach and to learn. We look forward to meeting you.
Compensation Details
Compensation: Salary ($75,000.00 - $80,000.00)
Gallery
Other jobs you might be interested in
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.
