Chef de Partie

This culinary training equivalent is suited for candidates seeking exposure to a Michelin-starred Lower East Side kitchen focused on contemporary tasting-menu execution. The participant would train in mise en place, station setup, ingredient preparation, sauces, sanitation, plating, service readiness, and chef communication. Learning opportunities may include seasonal menu execution, timing, consistency, quality control, creative technique, and disciplined kitchen operations.

The ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, contemporary cuisine, fine dining, restaurant operations, or culinary entrepreneurship. Candidates should have knife skills, mise en place discipline, sanitation awareness, attention to detail, humility, professionalism, and interest in Michelin-level cuisine. Prior internships, stages, apprenticeships, commis, line cook, or chef de partie exposure are preferred. The candidate must be coachable, punctual, adaptable, organized, resilient, and committed to structured training and cultural exchange.

Pay rate: $20+ per hour, based on the participant’s experience and qualifications.

Michelin-level culinary training, chef mentorship, tasting-menu exposure, seasonal ingredients, cultural exchange, and staff meals where applicable.

This is the strongest training equivalent for 63 Clinton because the Michelin Guide lists it as a one-star contemporary restaurant in New York, and the official restaurant website identifies Chef Samuel Clonts and Raymond Trinh as the team behind the concept. Public information also connects 63 Clinton to a compact tasting-menu format, making the culinary pathway the most relevant option for candidates seeking Michelin-level kitchen exposure.

Although no formal internship or J-1 trainee program is publicly advertised, this pathway may be suitable for international culinary graduates or early-career professionals when developed as a progressive training plan. The training should be framed around structured learning rather than ordinary staffing, with exposure to mise en place, station organization, ingredient preparation, sauces, plating standards, sanitation, service timing, chef communication, quality control, and tasting-menu execution.

This pathway is especially attractive for candidates with culinary arts, gastronomy, contemporary cuisine, fine dining, or culinary entrepreneurship backgrounds who want to understand how a small Michelin-starred New York restaurant delivers a focused and creative guest experience. The training should help participants build precision, discipline, timing, teamwork, resilience, cultural awareness, and confidence in a high-performing professional kitchen.