Chef De Cuisine

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 Role:

The Chef De Cuisine at Bourbon Steak 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 Chef De Cuisine drives consistency, fosters creativity, and upholds the highest standards of professionalism and hospitality.

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

Salary Range: $115,000 to $130,000/annually

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.