Location: Newark, CA
Concept: High-Volume Fusion Bar & Gastropub (Indian / Korean / Mexican / American)
Compensation: $85,000 - $100,000 Base Salary + Performance Bonuses
Start Date: ASAP (Pre-opening phase)
Wok & Curry LLC is launching a new "Day-to-Night" culinary destination opening soon in the heart of Newark. We are transforming a legacy restaurant space into a vibrant community hub. By day, we are a third-wave coffee bar serving global-inspired breakfast; by night, we evolve into a high-energy gastropub featuring craft cocktails and bold, cross-cultural small plates.
We are not a traditional Indian or Korean restaurant. We are a California Fusion House . We believe that Butter Chicken belongs on a burger, Kimchi belongs in queso, and Birria belongs in a taco all on the same menu.
We are looking for a Head Chef who is equal parts Creative Culinary Artist and Operational Strategist .
You will be the primary culinary expert. Your goal is to design a menu and kitchen workflow where complex flavors are created during prep , allowing the service line to be run by generalist line cooks via efficient assembly.
You will take our draft menu featuring items like Short Rib Birria Tacos , Seoul Burgers , and Masala Chai French Toast and finalize the recipes, sourcing, and execution.
1. Menu Engineering & R&D
Refine the Fusion: Finalize recipes for our core menu, ensuring flavors are authentic yet accessible. (e.g., ensuring the Gochujang Honey Glaze has the right kick, or the Tamarind Glaze for the sliders balances sweet and sour).
The "Mother Sauce" Strategy: Develop a prep system where core proteins (braised short rib, pork belly) and sauces are cross-utilized across multiple dishes to minimize waste and inventory.
Food Cost Control: Maintain a strict food cost target (28-30%) through smart sourcing and aggressive waste management.
2. Systems & Training (Critical)
Build the "Assembly Line": Design station layouts and plating guides so that line cooks can execute your high-quality dishes consistently during a Friday night rush without you hovering over them.
Teacher & Mentor: You will hire and train a team of line cooks. You must be patient, clear, and hands-on. Your success is measured by how well the team performs when you aren't there.
Quality Control: Establish daily tasting protocols to ensure every batch of Makhani Sauce or Kimchi Slaw meets your standards before service begins.
3. Kitchen Operations
Manage inventory, ordering, and supplier relationships (leveraging local Asian/Hispanic markets for authentic ingredients).
Oversee health and safety compliance (Alameda County standards).
Collaborate with the Bar Manager to create bar bites that pair perfectly with our cocktail program.
Experience: 5+ years in a professional kitchen, with at least 2 years in a leadership role (Head Chef, Kitchen Manager, or Sous Chef ready to step up).
The "Palate": You have deep experience with at least two of our core cuisines (Indian, Korean, or Mexican) and a passion for learning the others. You understand the nuances of spices you know the difference between Garam Masala and Madras Curry , and you know how to balance Gochujang .
The Mindset: You are organized. You love spreadsheets as much as you love saut pans. You understand that a profitable menu is just as important as a delicious one.
Tech-Savvy: Comfortable using modern kitchen display systems (KDS), inventory software, and QR-code ordering flows.
Creative Freedom: You will be the founding chef. Your name will be on the menu.
Competitive Pay: We offer a salary range competitive with San Francisco standards ($85k-$100k), recognizing the cost of living in the Bay Area.
Work-Life Balance: We are building a systems-based kitchen to prevent burnout.
Growth Potential: We own multiple successful restaurants in the Bay Area (including Masala Republic ). This is a chance to grow with an expanding hospitality group.
Please submit your resume and a brief cover letter describing your favorite "fusion" dish you've ever cooked (or eaten!).
Email:
Subject Line: Head Chef Application -
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