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.
Position Description:
Mina Group is seeking a PASTRY SOUS CHEF in the Los Angeles area in collaboration with SBE Entertainment for a new restaurant concept, XIV.
XIV will meld Mina?s modern American cuisine with the concept of ?social dining? to foster a dynamic and engaging atmosphere. Different from small plates and family-style dining, XIV?s menu will be based on individual portions, allowing guests to create their idea of the ultimate tasting menu.
We are currently seeking an enthusiastic, motivated, PASTRY SOUS CHEF. XIV will feature dynamic, visually striking dessert presentations fused with unusual and surprising flavor combinations. Candidates should possess a solid classical pastry background, along with creativity and willingness to learn artistic and abstract desserts.
Applicants must possess at least 3 years of experiences as well as 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. Fine dining experience is necessary, preferably a background in traditional French pastry.
Mina Group Mina Group, Inc. is a San Francisco-based restaurant management company specializing in operating high-end, innovative restaurant concepts. The founder and CEO, Michael Mina, was honored as Best San Francisco Chef 2005 by San Francisco magazine and Best California Chef 2002 by the James Beard Foundation. His eponymous San Francisco restaurant, ?Michael Mina?, was recently honored with a Michelin two-star award and four-star review in the San Francisco Chronicle. For more information about Mina Group, please visit: www.michaelmina.net
We are an equal opportunity employer committed to hiring a diverse work team.
Company Profile:
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.
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