Have a Career with the Lake Chalet
Lake Chalet is proud to have a diverse staff, and is always accepting applicants! start your career at Lake Chalet today!
Greetings! The Lake Chalet Seafood Bar & Grill is hiring for our hospitality team!
We are located on the shores of beautiful Lake Merritt, showcasing Oakland’s only Lake front venue and enjoy the City’s most beautiful outdoor dining on the water - we are proud to say we have one of the most unique and fun restaurant venues you can find in the East Bay. We recently remodeled our 2500 square foot dock with a gorgeous new bar, out-door kitchen, booths, market umbrellas and beautiful gas firepits with plenty of seating for socializing and enjoying great live music. We are also privileged to host elegant weddings and social affairs as well as corporate and business events. Additionally, we have been honored to host major events for organizations such as the Warriors, A’s, ESPN and many other landmark Bay Area and national businesses.
Our team is dedicated to matching our amazing location with gracious hospitality, excellent cuisine, hand-crafted beers and great bars.
We are looking for committed individuals with a solid work ethic to join us. As we enter the Spring and Summer seasons, we are seeking to add skilled and enthusiastic members to our team. We believe in building our teams every step of the way. If you excel as a team player and are interested in exploring an opportunity to work with great people in an awesome location, we would love to hear from you.
OUR Executive crew
Owners Gar + Lara Truppelli
Gar & Lara met while working together at a pizza shop. Natural restauranteurs, they founded Beach Chalet in San Francisco based off of a college project back in 1996.
Now the proud Owners of four restaurant concepts, the Truppellis employ nearly 400 hard-working individuals throughout the Bay.
Corporate Executive Chef Michael Baker
Chef Baker is equipped with 15 years as an Executive Chef. With a background in Italian seafood and various degrees from world-renound culinary institutes, he pushes the envelope on creative takes on seafood classics as well as understanding the beauty of simplicity when it comes to cooking pure, honest seafood.