Culinary Leadership Director - Restaurant Excellence

The MINA Group; San Francisco (CA); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Salary & benefits

401K match

Bonus programs

Cell phone reimbursement

Commuter benefits

Family meal

Meal discount

Flexible schedules

Dynamic atmosphere

Career advancement

Job summary

The MINA Group in San Francisco seeks a hands-on culinary leader for its Restaurant Excellence Team (REX). You will guide all culinary operations, mentor kitchen staff, and collaborate with the general manager and corporate teams to develop menus and ensure exceptional guest experiences.

Ideal candidates have 6+ years in a fine-dining, high-volume kitchen with at least 2 years in leadership, a culinary degree preferred, and knowledge of safety, HR, and labor laws.

Qualifications

• 6 years’ experience in a fine dining high volume kitchen, with at least 2 years in a leadership role.
• Culinary degree preferred.
• 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.
• Spanish language skills a plus.

Responsibilities

• Lead all culinary operations and mentor kitchen staff.
• Develop seasonal menus and specials.
• Collaborate with general manager and corporate teams to drive success.
• Monitor financial reporting, inventory control, and labor costs.
• Ensure guest and staff satisfaction through effective service leadership.
• Coordinate internship programs and staff development.

Skills

Leadership

Financial analysis

Communication

Staff development

Restaurant operations

Education

Culinary degree

Job description

The MINA Group in San Francisco seeks a hands-on culinary leader for its Restaurant Excellence Team (REX). You will guide all culinary operations, mentor kitchen staff, and collaborate with the general manager and corporate teams to develop menus and ensure exceptional guest experiences.

Ideal candidates have 6+ years in a fine-dining, high-volume kitchen with at least 2 years in leadership, a culinary degree preferred, and knowledge of safety, HR, and labor laws.