Sous Chef

MINA Group•San Francisco, CA

25d•$70,000 - $75,000•Onsite

About The Position

The Sous Chef for The Mina Group plays a vital leadership role in daily kitchen operations, supporting the Executive Chef and mentoring line cooks to deliver excellence at every service. With strong technical skills, a focus on organization, and a collaborative spirit, the Sous Chef ensures consistency in food quality, safety, and presentation while helping manage inventory, labor, and training. This role is hands-on in the kitchen, balancing execution with leadership to elevate both guest experiences and team performance. The ideal candidate is a detail-oriented culinary leader who will operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. You will understand the philosophy of the Chef and adhere to all restaurant policies. You will mentor and lead junior staff members and uphold restaurant standards and cleanliness. You will 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. You will work with the Chef and HR to develop an atmosphere that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management.

Requirements

Minimum of 2 years’ experience in a fine dining high volume kitchen.
At least 1 year 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 50 hours per week.
Advanced knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations).
Knowledge of financial reporting and ability to analyze data.
Strong eye towards development both personal and for your team.
Desire to teach and mentor both your staff and culinary interns.
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.

Nice To Haves

Spanish language skills a plus.

Responsibilities

Support the Executive Chef in daily kitchen operations.
Mentor line cooks to deliver excellence at every service.
Ensure consistency in food quality, safety, and presentation.
Assist in managing inventory, labor, and training.
Operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness.
Understand the philosophy of the Chef and adhere to all restaurant policies.
Mentor and lead junior staff members.
Uphold restaurant standards and cleanliness.
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 the Chef and HR to develop an atmosphere 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.