Required Years of Experience
4 years
Job Details
We are seeking HOSPITALITY driven servers who GENUINELY CARE about the product they represent and the guests that dine with us. WARM, CHARMING and GRACIOUS applicants must posses a PASSION for the industry and a SINCERE LOVE of food and wine. We are an established restaurant on the west-side and every night we WELCOME our guests into our HOME with BIG SMILES and open arms. We are busy seven nights a week and our guests revues reflect the KNOWLEDGE and DETAILED SERVICE that we bring to each and every table. If you want to join a family of DEDICATED HOSPITALITARIANS we truly hope to meet with you!
Experience in a similar restaurant for at least 4 years, as well as the following attributes, required to apply.
*Wine knowledge above industry average. Specifically Spanish, Italian and Domestic.
*Personality, grace, presence and charm
*Pride in service, teamwork and details
*Thorough understanding of restaurant SOPs and the flexibility to learn new practices
*Ability to study and keep up with F&B menus that change frequently
*Deep and thorough ingredient knowledge
*Ability to stand on your feet for prolonged periods, move tables when needed and carry boxes of wine
Compensation Details
Compensation: Hourly ($17.81) plus tips
Required Skills
Wine Knowledge
Customer Service Orientation
Ingredient Knowledge
Strong interpersonal skills
Customer Service
Positive Attitude
Product Knowledge
Time Management
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1 Employee Recommendation
(310) 587-0700
A Santa Monica-native who grew up in a family with a strong appreciation for travel, food and wine, Chef Andrew Kirschner initiated his cooking education at the age of fifteen with a summer job in the kitchen of a local restaurant. Like many great chefs, his culinary journey started as a job, but quickly turned into a passion.
After graduating from the prestigious California Culinary Academy in 1997, Kirschner immediately began cooking professionally, starting as a sous-chef at Eos Restaurant and Wine Bar in San Francisco, CA. After two years, he moved to Colorado to work at Ajax Tavern at the 5-star Little Nell Hotel in Aspen, where he worked extensively with wild game, honed his skills in butchery and gained an increased appreciation and respect for quality ingredients and locally-sourced products. He left Ajax to work at Krabloonik Restaurant, where he continued to experiment with local ingredients and sustainable cooking methods.
Kirschner returned to Los Angeles in 2000 and joined Joe Miller at the critically acclaimed Joe’s in Venice, where he served as sous chef for one year before leaving to join Axe in the same neighborhood. Soon after Kirschner became the sous chef for Chadwick in Beverly Hills, and then a chef/partner at the popular neighborhood spot Table 8 in West Hollywood.
In May of 2007, Kirschner took over as Executive Chef and partner at Wilshire, where he was praised by Angeleno magazine for orchestrating an amazing turnaround, received three stars in the LA Times, and was named Best New Chef in 2008. While at Wilshire Kirschner firmly established himself as a creative and innovative chef in Los Angeles.
Now with his first restaurant, Tar & Roses, Kirschner aims to share a restaurant that speaks to his travels and deeply ingredient-focused food philosophy. With influences from around the world and the rustic touch of a wood burning oven, quality ingredients and bold flavors will combine to create a menu that merges classical cuisine with modern sensibilities.
When not in the kitchen, Kirschner enjoys surfing, camping, and spending quality time with his wife, Monica and their dogs, Redford & Coral.
