Sous Chef

The Mina Group; Florida; On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Medical, dental & vision coverage for;

Bonus programs

Cell phone reimbursement

Pre‑tax commuter benefits

Daily family meal

Up to 50% meal discount at Mina Group

Flexible schedules

Career advancement opportunities

Job summary

The Mina Group is seeking a hands‑on Sous Chef for Acqua Bistecca to lead daily kitchen operations, mentor line cooks, and ensure consistent flavor, safety, and presentation across services.

You will balance execution with leadership, manage inventory and labor, and partner with the Executive Chef to drive guest satisfaction, staff development, and culinary excellence in a dynamic, high‑volume environment.

Qualifications

• Minimum of 2 years’ experience in a fine dining high-volume kitchen, with at least 1 year in a leadership role.
• Knowledge of safety and hygiene protocols.
• Working knowledge of HR practices and labor laws.

Responsibilities

• Lead daily kitchen operations and uphold restaurant standards.
• Mentor and supervise line cooks to ensure quality and consistency.
• Manage inventory, labor, and staff training to optimize performance.

Skills

Leadership

Communication

Organizational skills

Mentorship

Hospitality mindset

Team management

Job description

Acqua Bistecca is a restaurant where wood-fired steaks and pristine local seafood take center stage, all through the lens of refined Italian influence. The menu reflects a balance of land and sea—’ACQUA’ and ‘BISTECCA’—celebrating the bounty of the Gulf and the warmth of the grill. From stone crab claws with house-made mustard to delicately charred steak brushed in red Lambrusco butter, each dish is rooted in tradition yet reimagined with elevated, modern touches.

About the Role:

The Sous Chef at Acqua Bistecca plays a vital leadership role in daily kitchen operations, supporting the Executive Chef and mentoring line cooks to deliver excellence at every service. With strong technical skills, a focus on organization, and a collaborative spirit, the Sous Chef ensures consistency in food quality, safety, and presentation while helping manage inventory, labor, and training. This role is hands‑on in the kitchen, balancing execution with leadership to elevate both guest experiences and team performance.

What we offer:

• Competitive salary and great benefits including medical, dental and vision coverage for eligible employees
• Bonus programs
• Cell phone reimbursement
• Pre‑tax commuter benefits
• Delicious daily family meal
• Up to 50% meal discount at Mina Group restaurants
• Flexible schedules
• Fun, dynamic, and innovative atmosphere
• Career advancement opportunities and progressive development plans

Our Ideal candidate is:

A detail oriented culinary leader who will operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. You will understand the philosophy of the Chef and adhere to all restaurant policies. You will mentor and lead junior staff members and uphold restaurant standards and cleanliness.

Our ideal candidate will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. You will work with the Chef and HR to develop an atmosphere that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management.

What you bring to the table:

• Personal Attributes
  • Exceptional communication and organizational skills
  • Gracious spirit of hospitality
  • Intellectual curiosity and emotional maturity
  • Continually strive to develop staff in all areas of food education
  • Ability to work clean, organized, and lead a team
• Professional Attributes
  • Advanced knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)
  • Knowledge of financial reporting and ability to analyze data
  • Have a strong eye towards development both personal and for your team
  • Desire to teach and mentor both your staff and culinary interns
• Basic Qualifications
  • minimum of 2 years’ experience in a fine dining high volume kitchen, with at least 1 years in a leadership role
  • Knowledge of safety and hygiene protocols
  • Working knowledge of HR practices and labor laws
  • Ability to frequently lift up to 40 pounds
  • Have the stamina to work in excess of 50 hours per week
  • Spanish language skills a plus

Salary Range: $65,000.00 to $70,000.00/yr.

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].