Executive Chef: Lead Culinary Innovation & Team

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

Job summary

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.

Qualifications

• 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.

Responsibilities

• 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.

Skills

Recipe documentation

Recipe development

Forecast production

Education

Associates degree in Culinary Arts

State Food Safety Certificate

Tools

Recipe database

Job description

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.