Chef de Partie

This culinary training equivalent is suited for candidates seeking exposure to a Michelin-starred vegetarian kitchen focused on creativity, vegetables, and refined tasting-menu execution. The participant would train in mise en place, station setup, vegetable preparation, sauces, fermentation or preservation elements, sanitation, plating, service readiness, and chef communication. Learning opportunities may include plant-forward technique, 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, vegetarian cuisine, vegan cuisine, 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 vegetable-focused cuisine. Prior internships, stages, apprenticeships, commis, line cook, or fine-dining 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 vegetarian training, chef mentorship, vegetable technique, creative tasting-menu exposure, cultural exchange, and staff meals where applicable.

Training at Dirt Candy requires creativity, discipline, and genuine respect for vegetables as the center of the plate. A strong candidate should be curious about plant-forward cuisine, vegetarian and vegan techniques, texture development, sauces, fermentation, preservation, plating, and how vegetables can be transformed into a Michelin-starred tasting-menu experience.

To succeed in this environment, the participant should bring solid culinary fundamentals, clean station habits, strong knife skills, stamina, humility, and an open mind. Dirt Candy appears best suited for candidates who are not simply looking for a “vegetarian restaurant,” but who want to understand how a vegetable-focused kitchen can be inventive, technical, fast-paced, and demanding. The participant should be ready to receive direct feedback, repeat tasks until consistent, and work with precision during service.

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, vegetable preparation, sauces, plant-forward techniques, sanitation, plating standards, service timing, chef communication, and quality control. The participant should be prepared to observe, practice, improve, and contribute professionally while learning how a Michelin-starred New York restaurant builds creativity, consistency, and identity around vegetables.