Required Years of Experience
2 years
Job Details
Lita is an open-fire kitchen serving Iberian food, Portuguese and Spanish, right at the center of the room. No line hidden behind a wall. You'll cook where guests can watch, at the Chef's Counter, working charcoal and live fire under Chef David Viana.
Next door is La Otra, our bar built on one idea: a great cocktail bar doesn't need to be stuffy. Just skill, good drinks, small bites, and real hospitality.
This job works differently than most kitchens. One week you're in the back of house on the line. The next week you're front of house, serving and supporting the floor. Every cook here learns the whole restaurant, not just their station. Tips and pay are shared evenly between front and back. The result: better hours, fairer money, and a team that actually understands the full guest experience, not just their corner of it.
We're hiring at every experience level. What matters more than your resume is whether you're open minded, pay attention to detail, work well with others, and want to get better every shift. You should be comfortable being watched while you cook. This is an open kitchen with guests seated a few feet away.
This is a full time role however we are open for service 4 days a week. Send your resume and current contact info if this sounds like your kind of kitchen.
Compensation Details
Compensation: Hourly ($17.00) plus tips
Estimated Weekly Tips: $900.00
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance
Required Skills
Teamwork
Food Preparation
Communication
Attention to Detail
Knife Skills
Positive Attitude
Organizational Skills
Communication Skills
Read more
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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.
