Chef de Partie

This culinary training equivalent is suited for candidates seeking exposure to a two-Michelin-star Korean tasting-menu kitchen. The participant would train in mise en place, station setup, ingredient preparation, sauces, fermentation elements, sanitation, plating, service readiness, and chef communication. Learning opportunities may include Korean flavor development, luxury ingredient handling, timing, consistency, quality control, counter-service coordination, and disciplined fine-dining execution.

The ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, Korean or Asian 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 Korean 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.

Two-Michelin-star Korean culinary training, chef mentorship, tasting-menu exposure, cultural exchange, and staff meals where applicable.

This is the strongest training equivalent for Atomix because its official career page directly welcomes motivated hospitality professionals seeking to push forward the restaurant’s cuisine and culture, and Culinary Agents identifies Atomix as part of NA Hospitality with public job activity. Michelin describes Atomix as a highly regarded contemporary Korean restaurant led by Chef Junghyun Park and Ellia Park, with a dining experience centered around a refined counter and a deep expression of Korean cuisine.

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, Korean culinary foundations, fermentation or preservation elements, sauces, sanitation, plating standards, service timing, chef communication, and quality control.

This pathway is especially attractive for candidates with culinary arts, gastronomy, Korean cuisine, Asian cuisine, contemporary cuisine, or culinary entrepreneurship backgrounds who want to understand how Korean culture, storytelling, precision, and hospitality are expressed in a two-Michelin-star New York restaurant. The training should help participants build discipline, timing, flavor awareness, respect for ingredients, cultural awareness, teamwork, resilience, and confidence in a highly focused professional kitchen.