Line Cook

This culinary training equivalent is suited for candidates seeking exposure to a Michelin-starred Spanish tapas kitchen inspired by Spain’s Costa Brava. The participant would train in mise en place, station setup, ingredient preparation, plancha cooking, sauces, seafood or meat handling, sanitation, plating, service readiness, and chef communication. Learning opportunities may include tapas execution, timing, consistency, quality control, bold Spanish flavors, and disciplined high-volume kitchen operations.

The ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, Spanish cuisine, tapas, fine dining, or restaurant operations. Candidates should have knife skills, mise en place discipline, sanitation awareness, attention to detail, humility, professionalism, and interest in Michelin-level Spanish cuisine. Prior internships, stages, apprenticeships, commis, line cook, or tapas restaurant 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 Spanish culinary training, chef mentorship, tapas execution, seafood and plancha exposure, cultural exchange, and staff meals where applicable.

Training at Casa Mono requires speed, discipline, and genuine interest in Spanish cooking. A strong candidate should be prepared for a busy tapas-style kitchen where timing, organization, station readiness, and communication are essential. Because the restaurant’s identity is rooted in Spain’s Costa Brava, the participant should show curiosity about Spanish ingredients, seafood, plancha cooking, sauces, small-plate execution, and bold flavor development.

To succeed in this environment, the participant must be comfortable learning through repetition, direct feedback, and fast service rhythm. Casa Mono appears best suited for candidates who can stay calm under pressure, maintain a clean station, follow established recipes, and understand how small plates require precision, speed, and consistency. Prior exposure to Spanish cuisine is helpful, but strong fundamentals, humility, and a serious training attitude are more important.

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, tapas preparation, ingredient handling, sanitation, plating standards, service timing, chef communication, and quality control. The participant should be ready to observe, practice, improve, and contribute professionally while learning how a Michelin-starred New York restaurant delivers energetic Spanish cuisine with consistency and confidence.