Executive Chef & Culinary Leadership Mentor

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

Benefits offered by this job

Medical, dental & vision coverage

401K with 3% company match

Bonus programs

Cell phone reimbursement

Pre-tax commuter benefits

Travel expenses & per diem

Up to 50% meal discount

Flexible schedules

Dynamic atmosphere

Career advancement

Job summary

Mina Group in San Francisco is seeking a hands-on culinary leader to oversee operations across Mina Group restaurants during openings and transitions, mentoring staff and guiding teams to deliver exceptional guest experiences.

You will lead culinary operations, develop seasonal menus, manage costs and labor, work with the GM and corporate culinary team, and participate in internships and staff development. Relocation to a local market where Mina operates is required.

Qualifications

• 6 years of 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.
• Stamina to work in excess of 40 hours per week.
• Spanish language skills a plus.

Responsibilities

• Lead all culinary operations, providing insight and guidance to kitchen staff.
• Develop seasonal menus and specials and work with the GM and corporate culinary and operations teams.
• Oversee planning, training, and leadership to achieve goals in sales, costs, and guest satisfaction.
• Lead internship programs and staff development using mentoring, line checks, and performance management.

Skills

Leadership

Financial acumen

Staff development

Communication

Spanish

Education

Culinary degree preferred

Job description

Mina Group in San Francisco is seeking a hands-on culinary leader to oversee operations across Mina Group restaurants during openings and transitions, mentoring staff and guiding teams to deliver exceptional guest experiences.

You will lead culinary operations, develop seasonal menus, manage costs and labor, work with the GM and corporate culinary team, and participate in internships and staff development. Relocation to a local market where Mina operates is required.