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Dishwasher

Hippo Los Angeles, CA
  • $13.25 Hourly
  • Full Time
  • Health Insurance, Employee Discounts, Meal Plan / Free Food
  • Employer Very Unlikely to Respond

Hippo Restaurant in Highland Park is looking for a full-time PM dishwasher. Hippo is a two month old restaurant located in the heart of Highland Park, and we are currently looking to expand our team. 

Our ideal candidate has at least one year of dish-washing experience, and is dependable, responsible, and likes to work in a team driven atmosphere. Humility, discipline, respect, and integrity are a must. Nights and weekends are required.

PM dishwashers are responsible for maintaining cleanliness and safety in the kitchen, keeping a clean and organized station, working as a team and responsibly shutting down and cleaning the dish station at the end of service. Shifts run from 4pm or 5pm until close (generally 12pm to 1am).

Please apply via email, with a resume attached and you will hear back from me shortly.

Hippo restaurant is the culmination of a twenty year relationship between Randy Clement and James Beard award winning chef Matt Molina. After meeting at Campanile twenty years ago, Randy and Matt took separate paths. After ascending the ranks at Nancy Silverton's depute restaurant, Matt was given the opportunity to head a new (at the time) restaurant: Mozza. During Matt's seven year tenure at Mozza, Randy had taken up a separate project: Silver Lake Wine. Silver Lake Wine eventually grew to several locations and Randy and Matt's path's crossed again four years ago. The team came together to open up Everson Royce Bar in the art's district with the goal of opening up Hippo in Highland Park in the near future. While construction continued on the restaurant, the team opened up the adjacent Triple Beam Pizza.

Hippo represents a culmination of Matt's career; Mediterranean inspired and farmer's market driven. The vastly open kitchen is centered around a hot line dedicated solely to the art of pasta, and flanked on one side by an almond wood fired grill, and on the other by an expansive crudo and vegetable station. The food is constantly evolving and changing with the mind of chef Matt.

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