Sous Chef at MINA Group

Delray Beach, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

27 Apr, 26

Salary

65000.0

Posted On

27 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Communication, Organizational Skills, Hospitality, Food Education, Kitchen Fundamentals, Financial Reporting, Mentorship, Leadership, Safety Protocols, Hygiene Protocols, Labor Laws, Stamina, Butchery, Sauces, Fabrication, Team Development

Industry

Hospitality

Description

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 Sous Chef at Bourbon Steak plays a vital leadership role in daily kitchen operations, supporting the Executive Chef and mentoring line cooks to deliver excellence at every service. With strong technical skills, a focus on organization, and a collaborative spirit, the Sous Chef ensures consistency in food quality, safety, and presentation while helping manage inventory, labor, and training. This role is hands-on in the kitchen, balancing execution with leadership to elevate both guest experiences and team performance. Our Ideal candidate is: A detail oriented culinary leader who will operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. You will understand the philosophy of the Chef and adhere to all restaurant policies. You will mentor and lead junior staff members and uphold restaurant standards and cleanliness. Our ideal candidate will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. You will work with the Chef and HR to develop an atmosphere that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management. 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 minimum of 2 years’ experience in a fine dining high volume kitchen, with at least 1 years in a leadership role 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 50 hours per week Spanish language skills a plus Salary Range: $65,000.00/yr. 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.

Responsibilities

The Sous Chef supports the Executive Chef in daily kitchen operations and mentors line cooks to ensure excellence in food quality and presentation. This role involves managing inventory, labor, and training while maintaining a collaborative kitchen environment.