Executive Chef

MINA Group•Las Vegas, NV

21d•$110,000 - $130,000•Onsite

About The Position

Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. About the Role: As Executive Chef at Bourbon Steak, you will lead all culinary operations with precision, creativity, and leadership. You’ll mentor and inspire the kitchen team, develop seasonal menus, and collaborate closely with the General Manager and corporate teams to ensure operational success. With a focus on financial performance, staff development, and impeccable food quality, you’ll uphold the highest standards of excellence while fostering a culture of growth, education, and hospitality.

Requirements

Exceptional communication and organizational skills
Gracious spirit of hospitality
Intellectual curiosity and emotional maturity
Continually strive to develop staff in all areas of food education
Ability to work clean, organized, and lead a team
Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)
Strong financial acumen and ability to analyze data
Have a strong eye towards development both personal and for your team
Desire to teach and mentor both your staff and culinary interns
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
Have the stamina to work in excess of 40 hours per week

Nice To Haves

Culinary degree preferred
Spanish language skills a plus

Responsibilities

Lead all culinary operations with precision, creativity, and leadership.
Mentor and inspire the kitchen team.
Develop seasonal menus.
Collaborate closely with the General Manager and corporate teams to ensure operational success.
Uphold the highest standards of excellence while fostering a culture of growth, education, and hospitality.
Supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Work with corporate chefs and HR to develop internship program that embraces diversity, education, and discipline.
Lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management.