Required Years of Experience
3 years
Job Details
Here at Lita, we incorporate a back and forth hospitality model. Our chefs work one week in the back of the house and the following week work in the front of the house as servers and backwaters. This allows us to provide a better work/life balance, equity in pay for all our employees and a general improved workplace environment.
If this opportunity sounds interesting to you, please forward your resume with previous work experience and up to date contact information.
We are open to hiring chefs/line cooks with all levels of previous experience. Must be open to being guest facing as in addition to working the front of the house, we are also an open kitchen with a Chef's Counter. This position is a full time position.
Compensation Details
Compensation: Hourly ($17.00) plus tips
Estimated Weekly Tips: $900.00
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off
Required Skills
Teamwork
Food Preparation
Communication
Attention to Detail
Knife Skills
Positive Attitude
Organizational Skills
Communication Skills
Read more
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Portuguese, Spanish
Upscale Casual, Bar / Lounge
Part of Good Trouble Hospitality
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.
