WHO WE ARE:
The Mina Group, the restaurant management company of Chef Michael Mina specializes in creating and operating upscale and innovative restaurant concepts, topping off with an unforgettable and one-of-a-kind guest experience. Since 2002, we have grown to thirty + unique restaurants across the US and internationally. Because we are an employee driven company, we are hiring based on spirit rather than experience, so if you love the craft of hospitality we need amazing people to join our team. Culinary and hospitality professionals with strong passion and technical acumen can enjoy broad career and learning opportunities with competitive compensation and attractive benefits packages.
You can learn more about us on our website, https://www.michaelmina.net/
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Responsible for preparing all mise en-place for station and working service. Will work with chefs to develop menus for guests. Potential applicants must have superior culinary, food production and high standards of excellence. The qualified candidate must be a motivated self-starter with excellent communication, problem resolution and organizational skills. Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation. Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service.
• Minimum 2 years of fine dining restaurant experience.
• Extensive food and wine knowledge.
• Familiarity or previous experience preferred.
• 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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