Executive Chef

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 complemented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the region's finest ingredients.Executive ChefThe 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.Perform all aspects of the position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.Understand the philosophy of management and owner. Display consistent attention to detail and follow through of all restaurant policies.Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners.Collaborate with the team to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow, and develop their abilities.Lead the Management Staff, ensuring that service standards are on par with all outside accreditation sources.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; provide opportunities for staff to learn, grow, and develop their abilities through training of employees and creating a positive, productive working environment.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.Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.Ensure that all equipment is kept clean and 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.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: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 is 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. The 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 /yearThe 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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