Executive Chef

MINA Group; San Francisco (CA); On-site; USD 56,000 - 76,000; Full time

Benefits offered by this job

Restaurant discounts

Healthcare benefits

Job summary

Mina Group in San Francisco is seeking an Executive Chef to lead all back-of-house culinary operations across our brands. You will manage food and labor costs, develop menus for specials and private events, and collaborate with general managers and corporate teams to drive culinary strategy.

Requirements include an Associate degree in Culinary Arts or equivalent, State Food Safety Certificate, and 2 years’ experience as a cook or sous chef.

Qualifications

• Associate degree in Culinary Arts or foreign equivalent education.
• State Food Safety Certificate.
• 2 years’ experience as a cook or sous chef.
• Experience creating and implementing new recipes that meet brand standards.
• Forecasting production schedules based on business needs and ordering for the property.

Responsibilities

• 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.

Skills

Leadership

Food cost management

Menu development

Staff training

Education

Associate degree in Culinary Arts

State Food Safety Certificate

Tools

Recipe database

Job description

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].