Chef de Partie

0-1 years

VESPERTINE
www.vespertine.la
@vespertine.la

VESPERTINE is looking for passionate chefs to join our team.

Vespertine returns. A multi-sensory, fine-dining restaurant from Chef Jordan Kahn (Meteora, Destroyer)
located in the Hayden Tract district of Culver City. The restaurant inhabits a 4-level tower of twisted steel
and glass, designed for its purpose in collaboration with architect Eric Owen Moss and a group of
renowned artists.

2 Stars - Michelin Guide 2019 - 2025

Worlds 100 Greatest Places - Time Magazine

#1 LA Times 101 Best Restaurants List 2018

Jordan Kahn is playing with modes of dining that have never before been articulated. Months after your
meal, images and juxtapositions will flash through your thoughts, as vivid as they were the evening of
your dinner, because Vespertine is in its way, perfect.
-Jonathan Gold

Core Values and Principles

Inspiration
We build thoughtful and meaningful experiences.
We value our intrinsic connection with nature.
Our visions are fueled by creativity, innovation, and progress.

Relationships
We value everyone and treat people with dignity.
Kindness and care nurture positive relationships.
We work as collaborators.
Our success reflects the talents and energy of a diverse team.

Impact
Our actions are rooted in integrity and sustainability.
We believe it is our responsibility to continually evolve the status quo.
Through our contributions, we believe we can make positive changes to the world.

QUALIFICATIONS:
Food Service Certificate required
RBS Certificate required
Harassment Certification within 30 days after employment

COMPENSATION DETAILS:
Health Benefits After 60 Days of Employment
Must be eligible to work in the US

Compensation: Hourly ($17.87) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts

Passion for culinary arts

Creativity in Food Presentation

Attention to Detail

Ability to work in a team environment

Strong Communication Skills

Commitment to Sustainability

Adaptability to Evolving Dining Experiences

Customer Service Orientation

Ability to Build Positive Relationships

Integrity in Professional Conduct

Willingness to learn and grow

Cultural Awareness in Food Preparation

Collaboration With Diverse Teams

Problem Solving Skills

Time Management Skills

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