Chef de Partie

This culinary training equivalent is suited for candidates seeking exposure to a Michelin-starred hidden counter restaurant combining fine dining, art, French technique, and global influences. The participant would train in mise en place, station setup, ingredient preparation, sauces, sanitation, plating, service readiness, and chef communication. Learning opportunities may include sauce work, tasting-menu execution, 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, French technique, contemporary 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 cooking. 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 culinary training, chef mentorship, sauce technique, tasting-menu exposure, cultural exchange, and staff meals where applicable.

Training at FREVO requires precision, creativity, discipline, and genuine interest in a restaurant where cuisine, art, and hospitality are closely connected. A strong candidate should be serious about classical French technique, sauce work, tasting-menu execution, clean station habits, timing, plating, and the ability to work in an intimate, high-visibility dining environment.

To succeed in this kitchen, the participant should bring strong fundamentals, humility, stamina, organization, and openness to South American and Asian influences. FREVO appears best suited for candidates who can follow exact standards, communicate clearly with chefs, receive direct feedback, and remain composed during precise counter-style service. Because the restaurant is hidden behind an art gallery, attention to atmosphere, detail, and guest perception is especially 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, ingredient preparation, sauces, 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 combines culinary technique, cultural influence, and artistic identity.