Sous Chef at Mina Group

Las Vegas, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Dec, 25

Salary

0.0

Posted On

22 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Preparation, Cooking, Fine Dining, Mentoring, Teamwork, Communication, Attention to Detail, Professionalism, Cleanliness, Problem Solving, Stamina, Adaptability, Hospitality, Leadership, Initiative, Respect

Industry

Hospitality

Description

Operating since 2003, Mina Group currently manages more than 35 concepts around the world. At Mina Group, impeccable service is not just our ideal, it is ingrained in everything we do. Rooted deep in our foundation is the concept of Kaizen, the art of making great and lasting change in small steady increments. By embodying our values of adaptability and fluidity, we cultivate a whole new sense of hospitality that is uniquely Mina. Sous Chef - Stripsteak 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 Stripsteak and Mina Group, LLC. Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times Maintains 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. REQUIRED 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.

Responsibilities

The Sous Chef operates the kitchen daily, ensuring professionalism and adherence to restaurant policies. They mentor junior staff and uphold standards for quality and cleanliness.