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.

The position operates 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 while mentoring and leading junior staff members. It is essential to uphold restaurant standards for quality and cleanliness.

As part of your general expectations, you will act with integrity, honesty, and knowledge that promote the culture and values of MINA GROUP. You will ensure that all guests feel welcome and are given responsive, professional, and gracious service at all times. Maintaining clean and organized workstations that align with the restaurant’s philosophy, culture, and standards of excellence is crucial.

In your duties and responsibilities, you will:

• Understand all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef.
• Assume 100% responsibility for the quality and integrity of products served.
• Ensure that all products are received in correct unit, count, and condition.
• Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.
• Be responsible for production work to benefit the restaurant, including butchering, charcuterie, braises, stocks, and marinades.
• Consolidate product and maintain order, rotation, and cleanliness of the walk-in cooler.
• Assist cooks with the setup and breakdown of stations for timely shift changes.
• Participate in ordering, menu development, and recipe development.
• Document new kitchen recipes in standard corporate format.
• Work as a member of the team to ensure success in all stations and areas of the restaurant.
• Fill in where needed on stations to ensure that service standards and efficient operations are met.
• Maintain a hygienic and safe working environment at all times.
• Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
• Ensure that equipment is maintained as outlined in the restaurant's safety and preventive maintenance programs.
• Be responsible for End of Month Inventory.

Physical demands include the ability to work indoors under moderate temperatures controlled by restaurant environmental systems, but also in extreme temperatures like freezers (-10°F) and kitchens (+110°F). You must be able to stand for a minimum of 8 hours per day and lift up to 30 lbs regularly. The position requires manual dexterity, good communication skills, and the ability to work in a fast-paced environment.

Qualifications include being able to communicate and understand the predominant language(s) of the restaurant’s operating area, having a minimum of 2 years of kitchen preparation and cooking experience in a fine dining restaurant, and displaying the image and positive attitude set forth by the restaurant philosophy.

The 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.

• Professional development opportunities.
• Flexible work schedule.
• Employee meal discounts.

• Minimum 2 years of kitchen preparation and cooking in a fine dining restaurant.
• Ability to communicate clearly, both verbal and written.
• Stamina to work a minimum of 40-50 hours per week.
• Knowledge of culinary techniques and safety practices.