Executive Chef - Restaurant Excellence Team

MINA Group•San Francisco, CA

18d•$90,000 - $100,000•Onsite

About The Position

The Executive Chef is part of Mina Group’s Restaurant Excellence Team (REX), providing culinary leadership coverage at restaurants experiencing management shortages or transitions. The role also coordinates, supervises, trains, and assists with operational areas during new restaurant openings and at existing Mina Group restaurants. Candidates must reside in a local market where Mina Group restaurants currently operate; relocation may be required. The position leads culinary operations and guides kitchen staff, develops seasonal menus and specials, and collaborates with the general manager and corporate culinary and operations teams. The chef helps achieve objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. This includes coordinating planning, training, and leadership; working with corporate chefs and HR on an internship program; and leading service execution and staff development through tools such as line checks, mentorship, and performance management. REX members receive training in Mina Group’s operating procedures, systems, and concepts through assignments at multiple locations. The goal is to assume a full-time leadership position at a Mina Group restaurant, with an expectation of placement at an outlet within 12–18 months of hire, subject to individual development and management vacancies. Extensive travel is required. Travel expenses and a per diem are reimbursed for travel outside the employee’s local market in accordance with company policy; reimbursement is not provided for local-market assignments unless approved in advance by a director.

Requirements

At least 6 years of experience in a fine-dining, high-volume kitchen, including at least 2 years in a leadership role.
Knowledge of kitchen fundamentals, including knife skills, butchery, sauces, fabrication, and kitchen stations.
Strong financial acumen and ability to analyze data.
Knowledge of safety and hygiene protocols.
Working knowledge of HR practices and labor laws.
Exceptional communication and organizational skills.
Ability to work cleanly and in an organized manner and lead a team.
Ability to frequently lift up to 40 pounds.
Stamina to work more than 40 hours per week.
Must reside in a local market where Mina Group restaurants currently operate; relocation may be required.

Nice To Haves

Culinary degree.
Spanish language skills.
Strong desire to teach and mentor staff and culinary interns.
Commitment to ongoing personal and team development.

Responsibilities

Provide culinary leadership coverage at restaurants experiencing a management shortage or transition.
Coordinate, supervise, train, and assist with operations during new restaurant openings and at existing Mina Group restaurants.
Lead culinary operations and provide insight and guidance to kitchen staff.
Develop seasonal menus and specials.
Work with the general manager and corporate culinary and operations teams to support restaurant success.
Coordinate planning, training, and leadership to achieve objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.
Work with corporate chefs and HR to develop an internship program that embraces diversity, education, and discipline.
Lead service execution and staff development using management tools such as line checks, mentorship, and performance management.
Travel extensively as required to perform essential job functions.