Executive Chef

About the role

Lead all culinary operations with precision, creativity, and leadership. Mentor and inspire the kitchen team, develop seasonal menus, and collaborate closely with the General Manager and corporate teams to ensure operational success.

Responsibilities

• Mentor and inspire the kitchen team
• Develop seasonal menus and specials
• Collaborate with the General Manager and corporate culinary and operations teams
• 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
• Work with corporate chefs and HR to develop internship program that embraces diversity, education, and discipline
• Lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management

Requirements

• Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)
• Strong financial acumen and ability to analyze data
• Desire to teach and mentor both your staff and culinary interns
• Personal attributes: exceptional communication and organizational skills, gracious spirit of hospitality, intellectual curiosity and emotional maturity, continual strive to develop staff in all areas of food education, ability to work clean, organized, and lead a team
• Basic qualifications: 6 years’ 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, have the stamina to work in excess of 40 hours per week, Spanish language skills a plus

Qualifications

• 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
• Have the stamina to work in excess of 40 hours per week
• Spanish language skills a plus

Skills

• 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
• Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)
• Strong financial acumen and ability to analyze data
• Desire to teach and mentor both your staff and culinary interns

Benefits

• Salary Range: $85,000-90,000/yr + Benefits & Bonus

Pay

• Yearly salary: $85,000 - $90,000

Schedule

• Flexible schedule to accommodate the needs of the position

About MINA Group

Creating fun and delicious food, building memorable atmospheres and providing unparalleled service are key pillars of our business. We believe what makes us truly unique in a sea of “the same” is our ability to seamlessly partner with luxury hospitality brands.