Chef de Partie

This culinary training equivalent is suited for candidates seeking exposure to a Michelin-starred kitchen focused on caviar, seafood, luxury ingredients, and contemporary tasting-menu execution. The participant would train in mise en place, station setup, seafood handling, ingredient preparation, sauces, sanitation, plating, service readiness, and chef communication. Learning opportunities may include caviar service, timing, consistency, quality control, luxury product handling, and disciplined fine-dining operations.

The ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, seafood, 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 luxury cuisine. Prior internships, stages, apprenticeships, commis, line cook, seafood, 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, caviar and seafood exposure, luxury ingredient knowledge, cultural exchange, and staff meals where applicable.

Training at Huso requires precision, restraint, discipline, and genuine respect for luxury ingredients. A strong candidate should be serious about seafood, caviar service, sauces, plating, timing, cleanliness, and the careful handling of premium products. Because Huso is connected to Marky’s Caviar and centered around a refined fine-dining experience, the participant should understand that small details, product knowledge, consistency, and quiet professionalism are essential.

To succeed in this environment, the participant should bring solid culinary fundamentals, humility, stamina, strong listening skills, and the ability to receive direct feedback without losing focus. Huso appears best suited for candidates who can work cleanly, communicate clearly with chefs, adapt to a high-standard tasting-menu format, and maintain composure while handling delicate and expensive ingredients.

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, seafood handling, caviar knowledge, 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 delivers luxury, precision, and consistency.