Chef / Sous Chef – Basque, Galician & Regional Latin Cuisine (Napa)
We’re seeking a Chef or Sous Chef with deep knowledge of Basque, Galician, and broader regional Spanish cooking, along with an appreciation for Latin American flavors. Must be confident working with seafood and whole-fish butchery — especially relevant to northern Spanish coastal traditions. You will be working directly with the Chef Partner in shaping and executing the menu.
Requirements:
AA degree in Culinary Arts (or equivalent experience)
Strong foundation in Basque, Galician, or regional Spanish techniques
Ability to create thoughtful, seasonal menus rooted in Spanish and Latin tradition
High-volume kitchen experience in fast, efficient BOH environments
Solid understanding of food & labor costs
Ability to train, lead, and build a cohesive kitchen culture
Passion, focus, and strong attention to detail
We are a tight-knit culinary team operating extremely efficient, high-volume kitchens. We value authenticity, creativity, and a deep love for Spanish regional cuisine.
Competitive salary with potential profit sharing / equity stake for the right candidate.
Please reply with your résumé and a brief introduction.
