Featured Jobs
Our Story
Two chefs and a foodie set out to change the way people eat for the better. Our inspiration? The meals we had when our friends came over. The food. The pairings. The exploration. The energy. And the promise that on any given day we’d eat or drink something we wouldn’t find anywhere else.
So, we opened Tender Greens in 2006 and started a food revolution. Welcome to our kitchen!
The Good Stuff!
Career Advancement Opportunities
The majority of our leaders have started in entry level roles. So even if you start as a dishwasher you too can also run your own restaurant one day! If you’ve got the drive, you can make a career of it here.
Employee Discount
Team members can purchase food and drinks at a lower price by using their discount!
Free Meals
No need to go order food somewhere else — free meals when you work!
Employee Assistance Program (EAP)
Our Employee Assistance Program (EAP) provides you and your household members with FREE, confidential assistance to help with family, legal, or financial problems, and other stressful life situations.
Medical, Dental, Vision
We are proud to offer comprehensive, high-quality benefits at a reasonable cost for qualified team members.
401(k) Plan
Set yourself up for long-term financial success. The 401K plan helps you get in the habit of saving and putting money aside — so you can retire on your terms.
Paid Training
No restaurant experience? No worries, we’ll teach you your way around the kitchen and encourage you to discover your passion.
Discount Marketplace
We are pleased to offer a free, easy-to-use way to save on a robust array of benefits and rewards through our BenefitHub Discount Marketplace.
We Strive To Create Good Food, Whole Food, Real Food, While Cultivating Leaders
We start with the best ingredients, cook from the heart and let our food do the talking. No compromises, no matter what. It’s in our DNA. After all, we’re chefs.
Sustainability is at the core of all the choices we make, from our food to our planet to the future of farming.
Everybody is equally important in creating restaurants people really love!
We are proud to say that the vast majority of our leaders have started in entry level positions and have grown from within! This is the best apprenticeship you will ever have.
What Makes Us Special?
Our People!
Raniesha Newell
Executive Chef
I started with Tender Greens through the SLP program as an intern. After my internship I was hired on as a dishwasher. Within a few months I had worked my way up to prep. It was only up from here. I went to pastry, salad, grill/carver, lead, junior manger, sous chef and now I'm Executive Chef at our Downtown LA location. I love Tender Greens because they give you the opportunity to grow and they push you to do and become better. Tender Greens is so special to me because it provided stability in my life.
Tara Johnson
Regional Chef
I started my journey almost 10 years ago in Pastry and worked my way up to the Regional position where I’ve been for the last 3 years now. It has always been important for me to work for a company who genuinely cares about their employees. I truly believe that everyone's voice matters here. The opportunity here at Tender Greens is really like no other. It's like a 4 year education in food, business, finance and people. Anybody who has the drive and passion to learn how to operate their own restaurant can at Tender Greens regardless of their background.
Carmen Solis
Executive Chef
I started out as a cashier 10 yrs ago. During my time with Tender Greens I have been able to learn leadership and management skills that help me move through the ranks. Tender Greens made me feel welcomed since the moment I walked in for the first time. I'm now running my own store as the executive chef, doing something I enjoy, and progressing my career professionally and personally. Tender Greens has given me the opportunity to not only learn and grow myself but also inspire and teach others.
Oliver Plust
Regional Chef
Born and Raised in former East Germany, I've been a Chef for the past 29 years, with exciting opportunities in the Fine Dining and Large High-End Hotel Groups all around the world. I moved to the Bay Area in 2002 and to Los Angeles in 2012, after 2 more years at the JW Marriott and Ritz Carlton, I decided to seek a new path and challenge. I joined Tender Greens in 2014, as the executive Chef in Hollywood. Shortly after that I became the Regional Manager for LA East/Valley, in addition to being the company’s culinary director. What I love about TG is the People Forward Philosophy. Yes, we are a restaurant company that serves innovative, cost effective, healthy food to our Loyal Customer base but we are what we are because of the incredible Humans that work for us. TG creates Opportunities for People of all walks of life, to have a Career and change their lives for the better. I myself have promoted numerous talented and dedicated employees, and I can honestly say, it is my favorite and most rewarding part of my Job. Leading, coaching and mentoring people with Love and Discipline. Giving Back is what it’s all about. When People ask me "what Business are you in?" I always reply "I'm in the People Business"
Lacy Moody
Executive Chef
I enjoy working at TG because of the amount of growth I have accomplished over the years, and the growth I see for other team members at TG. I started as a salad-maker working in Culver City with the Creators/Owners of TG. Majority of my success is because of the trust, faith and tough love that the Owners showed me. I also had the opportunity to work with a number of great Chefs that showed me their own cooking techniques. I worked as a salad-maker for over a year, and then gradually worked my way up to Executive Chef. I am now the EC for the Torrance location, and I enjoy working everyday because of my team, and how I can continue to help grow the future Executive Chefs of Tender Greens.
Priscilla Lopez
Regional Chef
I am currently the Regional Chef for the LA West. I started as a PM salad cook in West Hollywood 12yrs ago, I worked my way up from salad cook to pastry cook, grill/carver, cashier, and trainer and eventually learned all the ins and outs of the restaurant. As a trainer I was given the opportunity to help with the opening of about 10 locations and that gave me the opportunity to really grow as a leader. I was then promoted to Sous Chefs at the Studio City location and not long after I was promoted to Restaurant Manager. After a year or so I was promoted to Executive Chef of Topanga and was there for about 4yrs. I then was tasked with going to Westwood, Century City, and Santa Monica to grow the team at each location before I became a Regional Chef in 2020. With my long history with Tender Greens I can say I love working for a company that allows me the ability to grow as a leader but also allows me to grow my team as I did. Tender Greens is a place to grow a leader and has the ability to open so many doors in regard to growing within. Tender Greens allows me to pursue my passion which is teaching and growing people. We are also a place that will never give up on anyone. We care deeply about our staff and it can feel like a big supportive family.