Chef de Partie

This culinary training equivalent is suited for candidates seeking exposure to a two-Michelin-star kitchen focused on contemporary fine dining, seasonal ingredients, and precise tasting-menu execution. The participant would train in mise en place, station setup, ingredient preparation, sanitation, plating, service readiness, and chef communication. Learning opportunities may include Nordic-influenced technique, timing, quality control, preservation-minded preparation, consistency, and disciplined kitchen operations.

The ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, fine dining, Nordic-influenced cuisine, 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 cuisine. Prior internships, stages, apprenticeships, commis, line cook, or fine-dining 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.

Two-Michelin-star training, chef mentorship, tasting-menu exposure, seasonal ingredients, cultural exchange, and staff meals where applicable.

This is the strongest training equivalent for Sons & Daughters because Michelin lists the restaurant as a two-star San Francisco destination, and public career information shows hiring activity through Culinary Agents with entry-level culinary experience accepted. Michelin also identifies Chef Harrison Cheney as the leader behind the restaurant’s current direction and highlights his rapid recognition, including the Michelin California 2023 Young Chef Award and the restaurant’s elevation to two stars.

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, sanitation, plating standards, service timing, chef communication, quality control, and tasting-menu execution.

This pathway is especially attractive for candidates with culinary arts, gastronomy, contemporary cuisine, Nordic-influenced cuisine, or culinary entrepreneurship backgrounds who want to understand how a highly focused Michelin-starred kitchen builds a personal culinary identity. The training should help participants develop precision, discipline, consistency, respect for ingredients, cultural awareness, teamwork, resilience, and confidence in a demanding fine-dining environment.