Master Cook

This culinary training equivalent is suited for candidates seeking exposure to a Michelin-starred French kitchen within a multi-concept culinary destination. The participant would train in mise en place, station setup, ingredient preparation, sauces, refined French technique, sanitation, plating, service readiness, and chef communication. Learning opportunities may include five- and nine-course tasting-menu execution, California ingredients, timing, consistency, quality control, and disciplined fine-dining kitchen operations.

The ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, French cuisine, fine dining, restaurant operations, or culinary entrepreneurship. Candidates should have knife skills, mise en place discipline, sanitation awareness, attention to detail, humility, professionalism, and interest in Michelin-level French cuisine. 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 French culinary training, chef mentorship, tasting-menu exposure, California ingredients, cultural exchange, and staff meals where applicable.

This is the strongest training equivalent for O’ by Claude Le Tohic because ONE65’s official careers page publicly lists culinary hiring, including Master Cook roles, while Michelin identifies O’ as the fine-dining centerpiece of the ONE65 concept. The restaurant’s Michelin profile emphasizes classic French techniques, pristine Californian ingredients, five- and nine-course menus, freshly baked breads, caviar, and mignardise service, making it highly attractive for culinary candidates seeking refined French fine-dining exposure.

Although no formal internship or J-1 trainee program is publicly advertised, this pathway may be suitable for international culinary graduates or early-career professionals when developed as a progressive training plan. The training should be framed around structured learning rather than ordinary staffing, with exposure to mise en place, station organization, ingredient preparation, sauces, French culinary foundations, tasting-menu execution, plating standards, sanitation, service timing, chef communication, and quality control.

This pathway is especially attractive for candidates with culinary arts, gastronomy, French cuisine, pastry-adjacent fine dining, or culinary entrepreneurship backgrounds who want to understand how a Michelin-starred French restaurant operates within a larger multi-concept hospitality destination. The training should help participants build precision, discipline, technical confidence, respect for ingredients, cultural awareness, teamwork, and professionalism under the influence of Chef Claude Le Tohic’s French culinary leadership.