Back of House

This culinary training equivalent is suited for candidates seeking exposure to a Michelin-starred Korean wood-fired kitchen and tasting-menu format. The participant would train in mise en place, station setup, ingredient preparation, sauces, grilling or wood-fire support, sanitation, plating, service readiness, and chef communication. Learning opportunities may include Korean flavor development, live-fire technique, timing, consistency, quality control, and disciplined fine-dining execution.

The ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, Korean or Asian cuisine, live-fire cooking, 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 BOH experience 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, wood-fire technique, tasting-menu exposure, cultural exchange, and staff meals where applicable.

Training at JUA requires discipline, stamina, humility, and genuine interest in Korean cuisine and wood-fired cooking. A strong candidate should be serious about mise en place, live-fire technique, sauces, plating, timing, cleanliness, and the precision required for a seven-course tasting menu. Because JUA’s identity is rooted in Korean flavors and wood-fire execution, the participant should be curious about both cultural tradition and contemporary fine-dining technique.

To succeed in this environment, the participant should bring solid culinary fundamentals, strong listening skills, organization, and the ability to receive direct feedback without losing focus. JUA appears best suited for candidates who can work cleanly, communicate respectfully with chefs, adapt to a fast-paced kitchen, and maintain consistency while learning demanding techniques.

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, wood-fire support, 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 identity, precision, warmth, and consistency.