Executive Chef

The Mina Group; San Francisco (CA); Presencial; USD 56.000 - 76.000; Jornada completa

Descripción de la vacante

The Mina Group is seeking an Executive Chef to lead all back-of-house culinary operations at its San Francisco properties. You will manage food and labor costs, hire and review staff, and develop menus for specials, holidays, and private events.

You will work closely with the general manager and corporate culinary and operations teams to align on long-term planning, training, and leadership of kitchen teams, with a strong focus on guest satisfaction, quality, and sanitation.

Formación

• Associates degree in Culinary Arts or foreign equivalent.
• State Food Safety Certificate from an Accredited Program.
• 2 years of experience as a cook or sous chef.

Responsabilidades

• Lead back-of-house culinary operations.
• Oversee food and labor cost controls.
• Hire, fire, and performance reviews of kitchen staff.
• Develop menus for specials, holidays and private events.
• Collaborate with GM and corporate culinary/operations teams for long-term planning.
• Supervise training and leadership of kitchen staff.
• Promote retention, guest satisfaction, food quality, cleanliness and sanitation.

Conocimientos

Recipe documentation

Recipe development

Forecast production

Educación

Associates degree in Culinary Arts

State Food Safety Certificate

Herramientas

Recipe database

Descripción del empleo

Mina Group is a industry leading hospitality group led by James Beard Award winning chef Michael Mina. We manage more than 30 concepts across the US, partnering with numerous industry leaders including the Four Seasons, MGM hotels, JW Marriott and Regent Hotels. Our goal is to elevate the craft of hospitality by delivering one-of-a-kind memories to our guests. We will recruit and develop leaders who share our obsession for hospitality and embrace our values of empathy, adaptability, and selflessness.

Job Title: Executive Chef

Responsibilities

Lead all back-of house culinary operations including the following:

• Oversight and accountability regarding food and labor costs.
• Hiring, firing, performance reviews of kitchen staff.
• Develop menus for specials, holidays and private events.
• Work closely with the general manager and corporate culinary and operations teams to engage in strategic long-term planning.
• Supervise and coordinate the planning, training, and leadership of kitchen staff.
• Promote employee retention, guest service satisfaction, food quality, cleanliness and sanitation.

Minimum Requirements

Educational and Experience Requirements: Associates degree in Culinary Arts or foreign equivalent education, State Food Safety Certificate from an Accredited Food Safety Program, and 2 years’ experience as a cook or sous chef.

Specific Experience and Skill Requirements

• Experience in documenting and tracking recipe compliance in a recipe database.
• Proven ability to create and implement new recipes that meet brand standards for taste, presentation, and cost.
• Experience forecasting production schedules based on the business needs and ordering for the property.

Pay Rate: $48.07/hr.

The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing [e-mail].