J-1 Culinary Rotational Training

The structured training program at Michelin-starred Nisei in San Francisco provides hands-on exposure to Japanese American fine dining under Chef David Yoshimura and his leadership team. Participants rotate through prep, garde manger, hot line, tasting-menu production, plating, inventory, sanitation, and service coordination.

Training emphasizes seasonal California ingredients, precision, teamwork, technical skills, and professional kitchen communication. Participants learn quality standards, mise en place systems, menu execution, food safety, and guest-focused collaboration while developing progressive culinary skills in a refined, high-performance restaurant environment.

Candidates must have formal culinary education or equivalent professional training and relevant hands-on experience in fine dining. Prior experience in a Michelin-starred restaurant is required. Applicants should demonstrate strong knife skills, knowledge of professional kitchen operations, food safety, sanitation, mise en place, and precise plating standards. Experience with tasting menus, high-volume service, or Japanese cuisine is preferred. Candidates must be adaptable, detail-oriented, dependable, and able to work effectively in a fast-paced team environment.

Strong communication skills, professionalism, cultural awareness, and a genuine interest in Japanese American cuisine are essential. Applicants must meet all J-1 Intern or Trainee eligibility requirements.

$22–$27/hour depending on role and experience.

Hands-on mentorship from a Michelin-starred leadership team, rotations through multiple kitchen stations, exposure to advanced Japanese techniques, learning trips to partner farms and wineries.

The visa sponsor we partner with provides guidance and access to available housing leads in San Francisco.

Nisei offers an exceptional opportunity for culinary professionals seeking advanced training in a Michelin-starred fine-dining environment in San Francisco. Participants will train under Chef-Owner David Yoshimura, an award-winning chef recognized by Michelin and the James Beard Foundation, while gaining exposure to the restaurant’s distinctive Japanese American culinary philosophy.

The program provides hands-on experience with Michelin-level kitchen standards, tasting-menu execution, advanced Japanese techniques, fermentation, precision plating, seasonal California ingredients, sustainability practices, and refined kitchen organization. Participants will receive close mentorship, rotate through key culinary functions, and progressively develop technical, operational, and leadership skills.

Nisei’s training environment is ideal for ambitious culinary professionals who want to strengthen their international résumé, expand their understanding of Japanese and California cuisine, and gain meaningful experience in one of San Francisco’s acclaimed fine-dining kitchens.