- Start dateDec 1, 2026
- End dateNov 30, 2027
- Applications 0
- Views249
Opportunity details
- PositionCulinary Arts Rotational Internship
- Program categoryIntern
- DepartmentCulinary Arts/Gastronomy
- Positions available3
Description
ONE65 offers a structured Culinary Arts training program in San Francisco under the supervision of Michelin starred Executive Chef Claude Le Tohic. The participant will receive guided training through progressive rotations, including orientation, garde manger, hot line, and advanced culinary operations. Training will focus on food safety, sanitation, station organization, cold and hot preparation techniques, recipe execution, plating, timing, quality standards, communication, and menu understanding.
Detailed information about departmental rotations and placement plans will be reviewed during the call with the hiring managers and shared with all participants accepted into the program.
General requirements
Candidates should have culinary arts, pastry, hospitality, or food service education, training, or related experience, with a strong interest in advanced culinary development. Participants must be eligible for the J-1 Intern or Trainee program and prepared to follow a structured training plan under direct supervision. Candidates should demonstrate professionalism, reliability, willingness to learn, attention to detail, and the ability to follow safety, sanitation, and food-handling standards. Strong communication skills, basic English proficiency, teamwork, adaptability, and respect for kitchen procedures are required. Participants should be prepared to rotate through designated culinary training areas and receive guided instruction, feedback, and evaluations throughout the program.
Compensation
$20-22/hour
Benefits & perks
Complimentary meals
Additional information
To qualify for the J-1 Visa Intern or Trainee program, participants must meet one of the following criteria:
- Be currently enrolled in a Hospitality or Culinary post-secondary academic institution.
- Be a recent graduate of a Hospitality or Culinary post-secondary academic institution (program in the U.S. must begin within 12 months of graduation).
- Be a graduate of a Hospitality or Culinary post-secondary academic institution and have at least 12 months of related work experience.
- Have a minimum of 5 years of related full-time work experience, regardless of educational background.
