Who We Are:
Mina Group Inc. is a Prestigious Restaurant Management Group founded by Michelin Star Chef, Michael Mina. We are a company specializing in creating and operating upscale and innovative restaurant concepts topping off with an unforgettable and one of a kind guest interaction. Since 2002, we are now operating 30 restaurants including our Michelin Star Restaurant, Michael Mina in San Francisco. With this, we are able to provide plenty growth within the company, learning opportunities (like our Management in Training program and our Chef Fellowship Program) and an attractive benefit package.
How to Score an Interview:
- You can apply by sending us your resume along with your contact information here on Culinary Agents.
- If you don’t see a position you like, feel free to send us your resume. We’d love to speak with you about future opportunities within Mina Group.
Responsible for pastry production and working service. Potential applicants must have great attention to detail, demonstrated pastry experience, a refined palate and high standards of excellence. The qualified candidate will be a motivated self-starter with excellent communication and organizational skills, works cleanly, efficiently, with respect for quality ingredients and careful attention to preparations.
• Minimum 2 years of fine dining restaurant experience.
• Extensive pastry knowledge.
• Familiarity or previous experience.
• High school or equivalent education required.
Applicants must possess a strong dedication toward learning and motivation to progress in a fine dining environment. Cleanliness, organization and the ability to work well in a team situation are crucial to this position.
Hourly plus Benefits
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Taking its name from the highway, Route Nationale 74, which runs directly through the Burgundy region of France, RN74 is a wine-centric French inspired restaurant.
RN74’s wine program, curated by Mina Group wine director and James Beard Award-winning author Rajat Parr, focuses heavily on the greatest producers and regions of Burgundy. However, the well-balanced list also showcases international and domestic selections. RN74 has been awarded Wine Spectator’s highest honor, the “Grand Award” every year it has been eligible starting in 2010.
RN74’s menus are clearly inspired by the wine program; built on a foundation of regional French cuisine, yet market driven with refined, modern American influences. Executive Chef Adam Sobel, recently crowned “King of Porc” at Grand Cochon 555, brings an exciting flair and strong identity to the kitchen of RN74.
Menu highlights include; Pate De Foie De Canard with Armagnac and Spiced Cherries, RN74 Steak Tartare with Vietnamese Flavors, Slow-Cooked Alaskan Halibut with Crayfish and Champagne Sabayon, served tableside and Roasted Veal Sweetbreads with Fiddlehead Ferns and English Peas.
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