CHEF - MENU DEVELOPMENT & KITCHEN EXECUTION

oma is a new Craft Kitchen concept bringing together bold California cooking with influences from Mexico. We are looking for an experienced hands-on chef who loves to cook and wants to be in the kitchen , not behind a desk.

THIS IS NOT A MANAGERIAL CHEF POSITION

We are not looking for someone whose primary role is scheduling, payroll, administration, hiring, purchasing, or restaurant management. We are looking for a chef who can: Cook. Develop. Execute. Standardize. Train. The successful candidate will work directly on the line and help us turn the menu concept into food that is consistent, attractive, delicious, and executable every day.

WHAT YOU'LL DO

Work hands-on in the kitchen and on the cooking line Help refine and implement the existing menu concept Test and perfect recipes before launch Develop proper recipes, portions, prep procedures, and plating standards Create sauces, marinades, proteins, garnishes, and components for the menu Ensure every dish can be executed consistently during busy service Train cooks and kitchen staff on recipes and techniques Demonstrate proper preparation and cooking methods directly to the team Establish plating standards for every menu item Help create visually attractive and social-media-friendly dishes Maintain consistency in taste, portioning, presentation, and quality Help simplify recipes where necessary for efficient restaurant execution Work closely with ownership during menu development and restaurant opening Continue working hands-on after opening to maintain food quality Help troubleshoot recipes and kitchen execution during service Maintain proper sanitation, organization, and kitchen standards

THE CHEF WE ARE LOOKING FOR

You should be comfortable working with a menu that crosses culinary influences rather than being limited to one traditional cuisine. Experience with some combination of the following would be ideal: Modern Mexican / Latin cooking California cuisine Modern American cuisine Tacos and tortillas Birria and slow-braised meats Grilled and fire-roasted proteins Fried chicken Seafood Creative sauces and salsas Contemporary casual restaurant plating You do not need to specialize in every cuisine listed above. More important is having strong fundamentals, creativity, curiosity, and the ability to execute a cross-cultural menu properly.

MOST IMPORTANT QUALITIES HANDS-ON

You should genuinely enjoy cooking and working the line.

STRONG EXECUTION A

creative idea means nothing if it cannot be reproduced consistently during a busy dinner service.

MENU DEVELOPMENT SKILLS

You should be able to take a concept and turn it into a finished restaurant-quality recipe.

TRAINING ABILITY

You must be able to teach cooks exactly how each dish should be prepared, cooked, portioned, and plated.

CONSISTENCY

Our goal is for a guest to receive the same great dish regardless of which cook is working that station.

PRESENTATION

Our food should be visually exciting and photograph well while remaining practical to execute.

TEAM PLAYER

We want someone comfortable collaborating with ownership and kitchen staff rather than someone looking for complete creative control of the restaurant.

WHAT THIS POSITION IS NOT

This is not primarily an office position. This is not a General Manager position. This is not a Kitchen Manager position focused mainly on paperwork. This is not an Executive Chef position where the chef primarily supervises other people cooking. We need someone who will put on an apron, cook alongside the team, build the recipes, train the cooks. Professional kitchen experience required Strong line-cooking skills required Menu development or recipe-development experience strongly preferred Experience training kitchen employees preferred Experience in chef-driven casual, polished casual, modern Mexican, California, Asian fusion, or contemporary American restaurants is a plus Culinary school is welcome but not required if you have strong real-world cooking experience.

POSITION

Hands-On Chef -

Menu Development & Kitchen Execution Location:

Alhambra, CA We are looking for someone who wants to build great food, not simply manage a kitchen. If you are a creative chef who still loves being on the line, developing dishes, working with cooks, and seeing guests enjoy food you helped create, we would like to meet you.

Pay:

$90,000.00 per year

Benefits:

Food provided

Work Location:

In person