Benefits:

Competitive salary

Dental insurance

Employee discounts

Health insurance

Vision insurance

About Aiona

Opening in March 2026 in the heart of downtown Sacramento, Aiona is a bold new culinary destination celebrating the vibrant traditions of Mediterranean cuisine through the ancient art of wood-fired cooking. Featuring an open kitchen, a 3,000-bottle wine cellar curated by an Advanced Sommelier, and refined indoor and outdoor dining spaces, Aiona offers an immersive, upscale experience unlike anything else in the city.

Our mission is to bring world-class food, wine, and hospitality to Sacramento while becoming a premier destination for dining and private events.

Position Overview

We are seeking an experienced, hands-on Chef de Cuisine to help lead the kitchen at Aiona and execute a refined, wood-fired Mediterranean menu at the highest level. This role is ideal for a chef who thrives in a collaborative, detail-driven environment and takes pride in both culinary excellence and team leadership.

The Chef de Cuisine will work closely with ownership and executive culinary leadership to uphold Aiona’s vision, oversee day-to-day kitchen operations, and ensure consistency, quality, and efficiency across dinner service, private events, and special programming.

Responsibilities

• Execute and uphold Aiona’s culinary vision, standards, and recipes with precision and consistency. • Lead daily kitchen operations, including service execution, prep, staffing, and station organization. • Manage and mentor BOH staff, fostering a professional, respectful, and accountable kitchen culture. • Oversee live-fire and wood-burning cooking techniques, ensuring proper use, timing, and safety. • Collaborate with ownership and leadership on menu execution, seasonal updates, and special event menus. • Ensure all dishes meet standards for taste, presentation, temperature, and timing. • Coordinate closely with FOH leadership to manage pacing, coursing, and special guest requests. • Maintain strict standards for food safety, sanitation, cleanliness, and organization in compliance with local and state regulations. • Monitor food costs, waste, and inventory; assist with ordering, receiving, and proper storage of products. • Execute private dining and event menus according to BEOs, timing requirements, and guest expectations. • Lead by example during service, remaining calm, focused, and solutions-oriented during high-volume and high-profile shifts. • Assist with hiring, training, scheduling, and performance management of kitchen staff.

Qualifications

• 5+ years of progressive culinary experience, including leadership roles in upscale or fine-dining restaurants. • Prior experience as a Chef de Cuisine, Sous Chef, or Senior Sous Chef in a high-volume, quality-driven kitchen. • Strong foundation in Mediterranean cuisine, live-fire cooking, or ingredient-driven menus preferred. • Proven ability to lead teams effectively while maintaining high standards and a positive kitchen culture. • Excellent organizational, time-management, and communication skills. • Comfort working in an open-kitchen environment with visibility to guests. • Experience with private events, set menus, and large-party execution. • Strong understanding of food cost controls, inventory management, and BOH systems. • Reliable, detail-oriented, and committed to consistency and excellence. • Flexible availability, including evenings, weekends, holidays, and major event nights.

The above requirements and benefits are not intended to be all-inclusive.