About the Role:The Executive Sous Chef at [LOCATION] is a hands-on culinary leader who supports all aspects of kitchen operations alongside the Executive Chef. This role combines mentorship, technical expertise, and operational excellence to ensure an exceptional experience for both guests and team members. With mastery of cooking techniques, cost control, and staff development, the Executive Sous Chef drives consistency, fosters creativity, and upholds the highest standards of professionalism and hospitality.
What we offer:- Competitive salary and great benefits including medical, dental and vision coverage for eligible employees
- 401K with 3% company match
- Bonus programs
- Cell phone reimbursement
- Pre-tax commuter benefits
- Delicious daily family meal
- Up to 50% meal discount at Mina Group restaurants
- Flexible schedules
- Fun, dynamic, and innovative atmosphere
- Career advancement opportunities and progressive development plans
Our Ideal candidate is: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 assist in leading all culinary operations, providing insight and guidance to every member of the kitchen staff, and work closely with the executive chef and corporate culinary and operations teams to further the success of the restaurant. You have expertise in cooking techniques, inventory control, labor cost management, an impeccable eye for detail, and a high level of professionalism.
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
- Advanced knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)
- Knowledge of financial reporting 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
- 4 years' experience in a fine dining high volume kitchen, with at least 1 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
Department Outlet Culinary Leadership Role Executive Sous Chef Locations Regent Santa Monica Beach Yearly salary $100,000 - $125,000
