Line Cook

This culinary training equivalent is suited for candidates seeking exposure to a Michelin-starred French kitchen within Daniel Boulud’s restaurant group. The participant would train in mise en place, station setup, ingredient preparation, sauces, classical French technique, sanitation, plating, service readiness, and chef communication. Learning opportunities may include seasonal menu execution, timing, consistency, quality control, refined technique, and disciplined fine-dining operations.

The ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, French 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 French 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 French culinary training, chef mentorship, career development, refined technique, cultural exchange, and staff meals where applicable.

Training at Café Boulud requires discipline, professionalism, and respect for classical French technique within a highly established restaurant group. A strong candidate should arrive with solid culinary fundamentals, clean station habits, attention to detail, and the ability to follow precise standards during preparation and service.

To succeed in this environment, the participant should be comfortable receiving direct feedback, repeating techniques until they are consistent, and maintaining composure in a polished Michelin-starred kitchen. Café Boulud is best suited for candidates who are serious about French cuisine, organized during service, respectful of hierarchy, and willing to learn from experienced chefs within The Dinex Group.

For J-1 purposes, this role should be structured as supervised training rather than ordinary staffing. The training should focus on progressive exposure to mise en place, station organization, sauces, French culinary foundations, sanitation, plating standards, timing, chef communication, and quality control. The participant should be prepared to demonstrate humility, endurance, curiosity, teamwork, and a genuine commitment to professional growth in a fine-dining French restaurant.