Required Years of Experience
4 years
Job Details
Lita is an Iberian concept (Portuguese & Spanish) with open fire/charcoal cookery in an open kitchen with a Chef's Counter. La Otra is connected next door with ambitions to be the best bar and restaurant in the state of New Jersey accessible to all. What we are looking to achieve is to remove the pretension out of fancy cocktail bars and upper echelon dining through killer drinks and food at the highest level through skill, vibe and hospitality.
Led by Top Chef David Viana this concept will elevate Iberian flavors & cuisine while also hopefully elevating the quality of life for all who are employed there. This restaurant we are casting hospitality professionals. This is a unique restaurant model that requires a special person at to run our pastry program.
This candidate is someone who embodies true hospitality. Ultimately, more important than experience, is open mindedness, thoughtfulness, teamwork, attention to detail, and a desire for excellence.
The opportunity will start with an interview, followed by a tasting.
Compensation Details
Compensation: Salary ($70,000.00)
Benefits & Perks: Health Insurance, Paid Time Off, Dining Discounts
Required Skills
Pastry Making
Gallery
Open Jobs From Lita
Other jobs you might be interested in
Portuguese, Spanish
Upscale Casual, Bar / Lounge
Lita is an Iberian restaurant in Aberdeen Township, New Jersey, opening this spring. It is the third restaurant from Neilly Robinson and Chef David Viana: the duo behind the beloved restaurant and cooking school Heirloom Kitchen, and the award-winning Heirloom at The St Laurent.
Steeped in tradition, influenced by the French and the Mediterranean, and inspired by the spices of the East Indies, the food of Portugal can be beautifully described as simple and satisfying.
Here in NJ, many generations removed from the migrant people that brought us these wonderful flavors, Portuguese food has all too often been reduced to poor ingredients and large portions.
Chef David Viana is excited to use his talents and perspective, to bring new life to a cuisine that has suffered years of neglect and boredom. Using his grandmother’s recipes and reintroducing ingredients like piri piri, paprika, clove, allspice, cumin, and nutmeg to meats, fish and other savory dishes, Chef David looks to recapture the taste of his youth and combine it with NJ fresh ingredients and modern techniques.
Adding to the uniquely Iberian experience will be cocktail aficionado Ricardo Rodriguez (via The Broken Shaker in Miami) and a bar program highlighting wines from the beautiful slopes of the Douro River, Alvarihno wines from the Minho, Vinho Verde from Ponte de Lima, session Vermouths from Spain, Madeira and Port wines.
