**Mina Group**
**Executive Sous Chef**
**Bungalow Kitchen Belmont Shore - Long Beach, CA - Full Time**
**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. #ZR**
**SUMMARY OF EXECUTIVE SOUS CHEF POSITION: Operates the kitchen daily 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 The Bungalow Kitchen Long Beach and Mina Group.
* Ensure that all guests feel welcome and are given responsive, professional, gracious service always.
* Maintains clean and organized work stations that are cohesive with the restaurants 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.
* ESSENTIAL DUTIES & RESPONSIBILITIES (other duties may be assigned):
* Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef.
* Assumes 100% responsibility for the quality and integrity of products served.
* Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.
* Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.
* Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.
* Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.
* Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.
* Assists in the management of all kitchen staff, including prep and dishwashers.
* Participates in ordering, menu development and recipe development.
* Documents 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.
* Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
* Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
* Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.
* Responsible for End of Month Inventory.
* Be able to work lunch and/or dinner service while supervising daily production needs.
**SUPERVISORY RESPONSIBILITIES**: Supervises non-exempt kitchen positions on regular basis and assists restaurant management. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
**REQUIRED QUALIFICATIONS** To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
* Be able to communicate and understand the predominant language(s) of the restaurants operating area.
* A minimum of 2 years of kitchen preparation and cooking in a fine dining restaurant.
* Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners, guests, colleagues, direct reports.
* Must have the stamina to work a minimum of 50 hours per week.
* Fluency in Microsoft Office Suite: Word, Excel, PowerPoint.
* Prior experience with accounting software, POS systems, and payroll/HRIS systems.
**REQUIRED COMPETENCIES:**
* Business Acumen and Agile Learner
* Communication & Consultation Skills
* Problem Solving and Critical Thinking
* Company Cultural Awareness
* Leadership & Navigation throughout the organization
* Relationship Management
**LANGUAGE SKILLS**: Ability to read and interpret general business documents. Ability to write reports and business correspondence. Ability to effectively present information and respond to questions from managers, guests, and Bungalow Hospitality/Mina Group Executives.
**PHYSICAL DEMANDS**: The physical demands described here are representative of those that must be met by a person to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the role is regularly required to stand, walk, sit, and talk or hear. Frequently it is required to use hands to finger, handle, or feel objects, tools, or controls and reach with hands and arms. The role is occasionally required to stoop, kneel, crouch, or crawl.
The role must be able to lift and/or move up to 40 pounds, be able to work in a standing position for long periods of time and able to safely lift and easily maneuver plates, cases of water or wine, chairs and dining room tables.
* Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possibly for one hour or more.
* Must be able to stand and exert well-paced mobility for at least 8 hours in length.
* Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
* Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis.
* Must be able to lift trays of food or food/inventory items weighing up to 30 lbs. on a regular and continuing basis.
* Must be able to push and pull carts and equipment weighing up to 250 lbs. semi-frequently.
* Must be able to exert well-paced ability in limited space and to reach other locations of the building on a timely basis.
* Must be able to exert well-paced ability in limited space.
* Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
* Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening & hearing ability and visual acuity.
* Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
* Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
* The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
* Requires manual dexterity to use and operate all necessary equipment.
* Must have finger dexterity to be able to operate office equipment such as com
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