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Trois Mec
716 North Highland Avenue, Los Angeles, CA, United States
Server at Trois Mec

Server at Trois Mec

Trois MecMore Info

Part Time • Hourly (Based on Experience)
Expired on Mar 11, 2018

Sorry, this job expired on Mar 11, 2018. Below are other jobs that may be of interest to you.


3 years

Job Details

Thank you for your interest in the server position at Trois Mec. Below is a brief description of who we are looking to join our team.

Industry Professional - We are seeking someone who is a culinary professional, passionate about our food and industry. This is your career; you are ambitious and looking for opportunity to grow.
We are part of a bigger restaurant group led by Chefs Ludo Lefebvre, Jon Shook and Vinny Dotolo (Animal, Son of a Gun, Jon and Vinny's, Petit Trois, Trois Familia, Helen's Wine). You should have specific goals that we can help foster while working as a Trois Mec server.

Passion - You are excited about and aware of local, national, and global food trends, as well as key Chefs and hospitality leaders. You have a lot to share in this regard through your own opinions, experiences and interests. We want to hear it.

Experience - Our current servers hail from Michelin star restaurants. This experience isn't required, but preferred. If you are hard working, focused, and self-reliant you will still be a great match.
You must be able to learn quickly, jump in proactively, move at a very fast pace with detail and precision on the floor, remember regulars and form relationships with them, have attention and care to every detail from marking silverware to maintaining spotless cleanliness, know our menu inside and out, and have ability to work on the fly - handling last minute menu changes with ease.

Team player - You must be a team player and enjoy learning from each other as much as Chef Ludo. We are a small and close group - we spend most of our Monday-Friday week together. We value supporting one another. We work closely with the team of Petit Trois - there is opportunity to work there as well if you are interested and eligible.

Wine knowledge - Strong wine knowledge is a must - We offer standard and reserve wine pairings as well as an extensive list of French wines by the bottle. You are the sommelier. As such, you will benefit from a wine sales bonus plan. Your interest and knowledge must extend to the guest.

Salary - We operate with a service charge paying a competitive, higher hourly rate with opportunity for raises once you show commitment and passion for Trois Mec/Petit Trois. Additionally we do offer health benefits for anyone who works 30 hours or more a week.

Commitment - finally, we are looking for someone to commit themselves to our team and join the our family!

General Info:
Open Monday-Friday, dinner only
5 course tasting menu with supplement offerings
Ticket reservation system
Shift hours - 330pm/4pm - 12am/1am
Would love someone who could work 2 shifts a week, occassionally 3 
Occasional weekend events

Please send your resume with cover letter.
Thank you, again, for your application.

Compensation details

Service Charge higher hourly, plus tips, wine bonus

View Job Description

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Part of Joint Venture Restaurant Group

Trois Mec is the vision of Ludo Lefebvre, in conjunction with partners Jon Shook and Vinny Dotolo (of Animal, Son of a Gun, and Jon & Vinny's). Opened in June 2013 in an old pizza parlor in a strip mall, Trois Mec, which loosely translates to “three guys”, offers a constantly changing five-course tasting menu and operates on a special ticketing system. The old Raffalo's Pizza sign still hangs above the door outside, but that was the intention. It started as and remains an unpretentious fine-dining experience.

Jonathan Gold, critic for the Los Angeles Times, named it one of his “Top 101 Restaurants” almost immediately after it opened. Since then Trois Mec has earned continuous praise and rave reviews including being named the #1 “Best New Restaurant” by Los Angeles Magazine, #1 Restaurant in Los Angeles of 2014 by LA Weekly, and garnering the #1 “Best Restaurant Dish” by Food & Wine in 2013.

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