Mina Group
Sous Chef
Mina Group, Washington, District of Columbia, us, 20022
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.
SUMMARY OF POSITION:Operates the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. Understand the philosophy of the chef and adheres to all restaurant policies. Mentors & lead junior staff members. Uphold restaurant standards for quality and cleanliness.GENERAL EXPECTATIONS:Act with integrity, honesty and knowledge that promote the culture, values of MINA GROUP.Ensure that all guests feel welcome and are given responsive, professional, gracious service at all timesMaintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture and standards of excellence.Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.Understand completely all programs, procedures, standards, specifications, guidelines and training programs.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.DUTIES & RESPONSIBILITIES:Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef and Executive Sous Chef.Assumes 100% responsibility for the quality and integrity of products served.Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.Assists in the management of all kitchen staff, including prep and dishwashers.Participates in ordering, menu development and recipe development.Documents new kitchen recipes in standard corporate format.Work as a member of the team to ensure success in all stations and areas of the restaurant.Fill in where needed on stations to ensure that service standards and efficient operations are met.Maintain a hygienic and safe working environment at all times.Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.Responsible for End of Month Inventory.Be able to work lunch and/or dinner service while supervising daily production needs.PHYSICAL DEMANDS:Most work tasks are performed indoors. Temperature generally 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 for a minimum of 8 hours per day. Must be able to sit at a desk for the remaining portion of the shift. Length of time of these tasks may vary from day to day and task to task.Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 30 pounds to every area of the kitchen.Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers and other kitchen-related equipment.Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety and sanitation practices.The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.Must be able to exert well-paced ability in limited space and to reach other locations of the building in a timely basis.Must be able to lift 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. occasionally.Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing 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 and color vision and depth perception.Requires manual dexterity to use and operate all necessary equipment.Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.QUALIFICATIONS:Be able to communicate and understand the predominant language(s) of the restaurant’s operating area.A minimum of 2 years of kitchen preparation and cooking in a fine dining restaurant.Must display the image and positive attitude set forth by the restaurant philosophy.Must be able to communicate clearly, both verbal and written.Be able to work in a standing position for long periods of time (minimum of 8 hours a day).Be able to reach, bend and frequently lift up to 30 pounds.Must have the stamina to work a minimum of 40-50 hours per week.The Mina Group and its affiliates are Equal Opportunity Employersdedicated to non-discrimination in employment and will considerqualified applicants with criminal histories in a manner consistent withthe requirements of AB 1008, California Fair Employment and HousingAct (FEHA), San Francisco Fair Chance Ordinance, and Los Angeles FairChance Initiative for Hiring Ordinance and all other local, state andfederal laws.
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SUMMARY OF POSITION:Operates the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. Understand the philosophy of the chef and adheres to all restaurant policies. Mentors & lead junior staff members. Uphold restaurant standards for quality and cleanliness.GENERAL EXPECTATIONS:Act with integrity, honesty and knowledge that promote the culture, values of MINA GROUP.Ensure that all guests feel welcome and are given responsive, professional, gracious service at all timesMaintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture and standards of excellence.Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.Understand completely all programs, procedures, standards, specifications, guidelines and training programs.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.DUTIES & RESPONSIBILITIES:Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef and Executive Sous Chef.Assumes 100% responsibility for the quality and integrity of products served.Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.Assists in the management of all kitchen staff, including prep and dishwashers.Participates in ordering, menu development and recipe development.Documents new kitchen recipes in standard corporate format.Work as a member of the team to ensure success in all stations and areas of the restaurant.Fill in where needed on stations to ensure that service standards and efficient operations are met.Maintain a hygienic and safe working environment at all times.Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.Responsible for End of Month Inventory.Be able to work lunch and/or dinner service while supervising daily production needs.PHYSICAL DEMANDS:Most work tasks are performed indoors. Temperature generally 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 for a minimum of 8 hours per day. Must be able to sit at a desk for the remaining portion of the shift. Length of time of these tasks may vary from day to day and task to task.Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 30 pounds to every area of the kitchen.Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers and other kitchen-related equipment.Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety and sanitation practices.The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.Must be able to exert well-paced ability in limited space and to reach other locations of the building in a timely basis.Must be able to lift 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. occasionally.Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing 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 and color vision and depth perception.Requires manual dexterity to use and operate all necessary equipment.Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.QUALIFICATIONS:Be able to communicate and understand the predominant language(s) of the restaurant’s operating area.A minimum of 2 years of kitchen preparation and cooking in a fine dining restaurant.Must display the image and positive attitude set forth by the restaurant philosophy.Must be able to communicate clearly, both verbal and written.Be able to work in a standing position for long periods of time (minimum of 8 hours a day).Be able to reach, bend and frequently lift up to 30 pounds.Must have the stamina to work a minimum of 40-50 hours per week.The Mina Group and its affiliates are Equal Opportunity Employersdedicated to non-discrimination in employment and will considerqualified applicants with criminal histories in a manner consistent withthe requirements of AB 1008, California Fair Employment and HousingAct (FEHA), San Francisco Fair Chance Ordinance, and Los Angeles FairChance Initiative for Hiring Ordinance and all other local, state andfederal laws.
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