Executive Chef - Restaurant Excellence Team

MINA Group•San Francisco, CA

7d•$90,000 - $100,000•Hybrid

About The Position

Responsible for assisting with culinary leadership coverage at all restaurants where there is a shortage of management or management transition. Also, coordinates, supervises, trains, and assists in all operational areas during new restaurant openings and at existing Mina Group restaurants. This position requires candidates to reside in a local market where currently operating Mina Group restaurants exist and may require relocation. The Restaurant Excellence Team (REX) provides leadership candidates the opportunity to be fully trained in MINA Group standard operating procedures, systems, and concepts through assignments at multiple locations with the goal of taking a leadership position at a MINA Group restaurant in a full-time capacity. While individual development and management vacancies may affect timing, our expectation is that REX members will assume a full-time position at any one of our outlets within 12-18 months from their hire date. There will be extensive travel required to perform the essential job functions. As a member of the MINA Group Restaurant Excellence Team (REX), when you travel outside of your local market your travel expenses and a per diem will be reimbursed in accordance with the MINA Group Travel Policy. Travel reimbursements and per diem will not be provided for assignments in your local market (unless otherwise approved by your director prior to the start of the assignment).

Requirements

6 years’ experience in a fine dining high volume kitchen, with at least 2 years in a leadership role
Knowledge of safety and hygiene protocols
Working knowledge of HR practices and labor laws
Ability to frequently lift up to 40 pounds
Stamina to work in excess of 40 hours per week
Reside in a local market where currently operating Mina Group restaurants exist

Nice To Haves

Culinary degree preferred
Spanish language skills a plus

Responsibilities

Assisting with culinary leadership coverage at all restaurants where there is a shortage of management or management transition.
Coordinating, supervising, training, and assisting in all operational areas during new restaurant openings and at existing Mina Group restaurants.
Leading all culinary operations, providing insight and guidance to every member of the kitchen staff.
Developing seasonal menus and specials.
Working closely with the general manager and corporate culinary and operations teams to further the success of the restaurant.
Supervising and coordinating the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Working with corporate chefs and HR to develop internship programs that embrace diversity, education, and discipline.
Leading execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management.