Executive Chef - Mina Group

Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients.

Executive Chef

The Executive Chef will lead the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. Understanding the culinary philosophy of the restaurant, attention to detail and follow through of all restaurant policies.

GENERAL EXPECTATIONS:

• Act with integrity, honesty and knowledge that promote the culture, values and mission of restaurant Bourbon Steak, MINA Group and Waldorf Hotel. 
• Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
• Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
• Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners. 
• Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.
• Leads the Management Staff, ensures that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Relais & Chateaux, Mobil 5 star, AAA Five Diamond, Wine Spectator, and Michelin star establishment and in keeping with the service foundation and philosophy established at restaurant Bourbon Steak.
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs.

• Offer positive solutions to problems or issues and be a voice that is part of the decision making team.

DUTIES & RESPONSIBILITIES:

Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

• Be responsible for the timely updating of the MINA Exchange website and all of its content.
• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
• Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment.   Successful demonstration of this will be evident by employee satisfaction and retention of those under your supervision.

• Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs for a Mobil Five Star establishment.
• Assume 100% responsibility for the quality of products served.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Document all recipes in a standard kitchen format and share with kitchen employees.   
• Perform inventory and purchasing responsibilities on a daily basis.
• Work with the Corporate Chef and Human Resources Director in creating and sustaining an internship program that embraces diversity, education and discipline.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Continually strive to develop your staff in all areas of food education.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Be knowledgeable of restaurant policies regarding personnel and together with the Human Resources Director administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Know and comply consistently with kitchen rules, policies and procedures. 
• Assist in creating a dynamic menu for Main Dining Room and Private Rooms that evolves and changes on a regular basis.
• Supervise the kitchen during prep and service periods.
• Expedite service: canapé through mignardises.
• Schedule labor as required by business activity while ensuring that all positions are staffed when needed while maintaining labor cost objectives.

QUALIFICATIONS:

• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• A minimum of 6 years’ experience in fine dining kitchen management, preparation and cooking.    
• Must be impeccably groomed, maintain good hygiene, good posture and have required uniform and tools.
• Must display the IMAGE set forth by the owner and restaurant philosophy.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 30 pounds.
• Must have the stamina to work a minimum of 40 or more hours per week.

GROOMING:

All employees must maintain a neat, clean and well-groomed appearance per Bourbon Steak standards outlined in the Service manual.

LANGUAGE SKILLS:

Ability to communicate effectively with corporate, staff and guests.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an Executive Chef to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Most work tasks are performed indoors.  Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (110°F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for at least 8 hours in length. 
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis.
• Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.
• Must be able to exert well-paced ability in limited space and to reach other locations of the building on a timely basis.
• Must be able to exert well-paced ability in limited space.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening & hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.

While performing the duties of this job, the Executive Chef regularly required to stand, walk, sit, talk or hear. Frequently it is required to use arms & hands to finger, reach, handle or feel objects, tools and controls. Executive Chef is occasionally required to stoop, kneel, crouch or crawl.

The Executive Chef must be able to lift and/or move up to 30 pounds, be able to work in a standing position for long periods of time and able to safely lift and easily maneuver plates, cases of water, chairs and dining room tables.

Salary: $120,000 - $140,000 /year

The Mina Group and its affiliates are Equal Opportunity Employers 
dedicated to non-discrimination in employment and will consider 
qualified applicants with criminal histories in a manner consistent with 
the requirements of AB 1008, California Fair Employment and Housing 
Act (FEHA), San Francisco Fair Chance Ordinance, and Los Angeles Fair 
Chance Initiative for Hiring Ordinance and all other local, state and 
federal laws.

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