This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Celebrated Chef Michael Mina, winner of 2005 Chef of the Year Award by Bon Appetit Magazine and James Beard's 2002 Best California Chef Award, has opened a magnificent Tony Chi-designed MIAMI restaurant: Bourbon Steak Miami.
Located at the Fairmont Turnberry Isle Resort and Spa, BOURBON STEAK, open nightly for dinner, delivers a contemporary American steakhouse and features modern fare with a focus on the finest cuts of beef, poultry, and fish, slow-poached in butter, grilled and finished over seasoned wood-fueled flames. As with Mina's other restaurants, BOURBON STEAK uses only the highest quality ingredients, corn-fed, all-natural meat, line-caught seafood and fresh, seasonal produce.
Michael Mina's Corporate Pastry Chef, Lincoln Carson, has an illustrious career as well, and will be working directly with the Pastry Chef to create desserts specifically designed for Bourbon Steak Miami.
Qualified Candidates for Pastry Chef will have the following experience:
Six years pastry experience in a fine dining restaurant. At least one Pastry Chef position previously held. Ability to create and execute desserts with an eye to detail and seasonality. Passionate with the will to learn and continually improve. Prior management/leadership experience including payroll, scheduling and ordering.
Celebrated chef Michael Mina's Mina Group creates and manages four-star Contemporary restaurants throughout the United States and soon, internationally. With 8 existing restaurants, we plan to double our size by the end of 2008. Our restaurants focus on creating extraordinary, memorable experiences in food, wine and service. Michael Mina was named 2005 Chef of the Year by Bon Appetit Magazine and his eponymous San Francisco restaurant, "Michael Mina," was recently honored with Michelin's two-star award.