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.

About the Job

We are seeking a passionate and accomplished Executive Chef to lead the culinary operations at Bourbon Steak by Michael Mina at The Seagate. This role is responsible for overseeing daily kitchen operations with a focus on excellence, efficiency, and teamwork. The ideal candidate will exemplify Bourbon Steak’s culinary philosophy, demonstrating mastery of technique, creativity, and attention to detail while fostering a professional, respectful, and collaborative kitchen culture that upholds the highest standards of the Michael Mina brand and The Seagate.

What You Do:

• Act with integrity, honesty and knowledge that promote the culture, values and mission of restaurant Bourbon Steak and our partner The Seagate

• 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.

• 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 RecipeXchange 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.

What You Bring to the Table:

• 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.
  

A detail oriented culinary leader who will be a hands-on mentor in the kitchen with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will lead all culinary operations, providing insight and guidance to every member of the kitchen staff, develop seasonal menus and specials and work closely with the general manager and corporate culinary and operations teams to further the success of the restaurant. You have expertise in cooking techniques, financial reporting, inventory control, labor cost management, an impeccable eye for detail, and a high level of professionalism.

You 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 corporate chefs and HR to develop internship program 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

• Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)

• Strong financial acumen 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

• 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

Salary Range: $115,000.00 - $120,000.00/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 hrsupport@minagroup.net.