Required Years of Experience
2 years
Job Details
Currently we are expanding to our second location in Irvine and looking for chef to head our new team.
We are looking for someone to use/grow/expand on a dinner menu we already have in place at the current restaurant as well as create a Lunch menu from scratch. We are excited for a larger kitchen and our new chef to bring fresh ideas to the new space.
You will lead a mixture of transplant cooks from our current location, along with a new day Sous Chef and a new night Sous Chef, as well as team members you would like to bring along with you.
This will be a lunch and dinner menu, open 6 days a week to start. Mon-Fri 11am-10pm, Saturday 4pm-11pm. Likely to add weekend brunches on the future.
If you're interested in chatting, please reach out and we can meet up for a coffee and discuss.
The role pays $80,000 plus sales based bonuses. If the company does well, you will too.
Required Skills & Qualifications:
-
Expertise in Spanish & Mediterranean cuisine
-
Strong knowledge of classic and modern tapas, regional Spanish techniques, and flavor profiles
-
-
Fine dining kitchen experience
-
Proven background in high-end, chef-driven restaurants with attention to detail and consistency
-
-
Menu development & creativity
-
Ability to create seasonally driven tapas menus that balance tradition with innovation
-
-
Small-plate execution
-
Mastery of timing, plating, and pacing for high-volume, small-format dishes
-
-
Technical proficiency
-
Advanced prep skills; comfort with butchery, seafood handling, and scratch cooking
-
-
Cost control & food budgeting
-
Strong understanding of food costs, portion control, waste reduction, and menu pricing
-
-
Inventory & ordering management
-
Ability to manage pars, vendor relationships, and weekly ordering efficiently
-
-
Leadership & team management
-
Capable of training, mentoring, and leading a small, tight-knit kitchen team
-
-
High standards for cleanliness & organization
-
Deep respect for sanitation, food safety, and a disciplined, well-run kitchen
-
-
Service-focused mindset
-
Understands the rhythm of service and collaborates well with FOH for a seamless guest experience
-
-
Calm under pressure
-
Executes clean, composed service during busy nights without sacrificing quality
-
-
Flexibility & hands-on work ethic
-
Willing to cook on the line, prep, clean, and lead by example
-
Compensation Details
Compensation: Salary ($80,000.00 - $85,000.00)
Benefits & Perks: Paid Time Off, 401k, Profit Sharing
Required Skills
Creativity in Menu Design
Ability to Adapt to New Kitchen Environments
Strong Communication Skills for Team Collaboration
Problem Solving Skills in High Pressure Situations
Time Management Skills for Efficient Service
Ability to Maintain Quality Under Stress
Mentorship and Coaching Abilities
Attention to Detail in Food Presentation
Read more
Gallery
Other jobs you might be interested in
Spanish
Fine Dining, Bar / Lounge
After a couple decades working as a travel and wedding photographer, Robert returned to his birthplace in Orange County dreaming of creating the smallest restaurant he could find. He wanted a place that had the intimate, crowded feeling you get in bars all over the world , but seemed to be missing at home.
One night in Madrid, he got a little drunk and at 2am decided to name his new place
FAT OF THE LAND.
He immediately registered it as a business in California, passed out and never looked back.
With our tiny kitchen headed by Chef Van Duong, we specialize in curating and creating some of the worlds finest culinary experiences. Our menu is in constant flux , and you never know what we've found to bring you on any given day.
Awards / Distinctions
2024
