Line Cook

This culinary training equivalent is suited for candidates seeking exposure to a Michelin-starred Korean tasting-menu kitchen inspired by skewers, Korean flavors, and fine-dining technique. The participant would train in mise en place, station setup, ingredient preparation, sauces, skewers, sanitation, plating, service readiness, and chef communication. Learning opportunities may include Korean flavor development, timing, consistency, quality control, composed-bite execution, and disciplined kitchen operations.

The ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, Korean or Asian cuisine, tasting-menu operations, 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 Korean cuisine. Prior internships, stages, apprenticeships, commis, line cook, or Asian 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 Korean culinary training, chef mentorship, tasting-menu exposure, visa pathway potential, cultural exchange, and staff meals where applicable.

Training at Kochi requires discipline, speed, humility, and genuine interest in Korean flavors presented through a Michelin-starred tasting-menu format. A strong candidate should be serious about mise en place, skewers, sauces, composed bites, plating, timing, cleanliness, and the ability to work with consistency during service. Because Kochi’s identity combines Korean street-food inspiration with fine-dining technique, the participant should be curious about both cultural tradition and modern restaurant execution.

To succeed in this environment, the participant should bring solid culinary fundamentals, stamina, strong listening skills, and the ability to receive direct feedback without losing focus. Kochi appears best suited for candidates who can work cleanly, communicate respectfully with chefs, adapt to a fast-paced service rhythm, and understand that consistency is built through repetition and careful observation.

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, Korean ingredient handling, sauces, skewer preparation, 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 Korean restaurant delivers energy, identity, precision, and consistency.