Chef de Partie

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

The ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, Mexican 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 Mexican 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 Mexican culinary training, chef mentorship, masa and tortilla exposure, tasting-menu discipline, cultural exchange, and staff meals where applicable.

Training at Corima requires curiosity, speed, discipline, and genuine respect for Mexican cuisine. A strong candidate should be interested in Northern Mexican flavors, masa work, tortillas, sauces, seasonal ingredients, and the precision required for both tasting-menu and à la carte service. Because the restaurant’s identity is bold, personal, and highly original, the participant should be open to learning techniques and flavor combinations that may be different from traditional culinary school training.

To succeed in this environment, the participant should bring solid fundamentals, a clean station, strong listening skills, and the humility to receive direct feedback. Corima appears best suited for candidates who can stay organized in a focused kitchen, repeat tasks until consistent, communicate clearly with chefs, and work with intensity without losing attention to detail.

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, Mexican ingredient handling, masa preparation, sauces, plating standards, sanitation, 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 expresses Mexican cuisine with identity, precision, and confidence.