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Cook
RN74
301 Mission Street, San Francisco, CA, United States
Cook at RN74

Cook at RN74

RN74More Info

Full Time • Hourly (Based on Experience)
Expired on Sep 21, 2017

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Requirements

1 year


Job Details

Michael Mina's modern french restaurant is hiring Cooks!

Job Overview:
Responsible for preparing all mise en-place for station and working service. 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.

Basic Qualifications:
• Minimum 1 year of fine dining restaurant experience.
• Strong knife skills.
• Experience in high volume high volume restaurants.


Compensation details

Hourly + Benefits


Required Skills

Food Handlers Certificate


View Job Description

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Upscale Casual

Part of MINA GROUP

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.