Executive Chef - Lead Kitchens & Menu Innovation

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 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.