Ched de Partie

J-1 Connect Inc.; New York, Northern (NY, KY); Hybrid; USD 28,000 - 41,000; Full time

Benefits offered by this job

Two-Michelin-star training

Chef mentorship

Counter dining exposure

Staff meals

Job summary

Atera in New York offers a two-Michelin-star training pathway for culinary graduates to immerse in precision, balance and contemporary tasting-menu execution. Trainees will practice mise en place, station setup, ingredient prep, sauces, plating and communication with the kitchen team.

Participants gain exposure to luxury ingredients, tasting-menu techniques, and structured learning focused on discipline, timing and open-kitchen coordination in a polished New York setting.

Qualifications

• Recent culinary, gastronomy, hospitality or related program graduate.
• Training in culinary arts, contemporary cuisine or fine dining preferred.

Responsibilities

• Gain exposure to mise en place, station setup, ingredient preparation, sauces and plating.
• Learn sanitation, service readiness, and chef communication in a two-Michelin-star kitchen.
• Develop timing, quality control and tasting-menu execution skills.

Skills

Knife skills

Mise en place

Sanitation awareness

Attention to detail

Humility

Professionalism

Coachable

Punctual

Adaptable

Organized

Resilient

Structured training

Cultural exchange

Tools

Kitchen tools

Job description

This culinary training equivalent is suited for candidates seeking exposure to a two-Michelin-star counter dining kitchen focused on precision, balance, and contemporary tasting-menu execution. The participant would train in mise en place, station setup, ingredient preparation, sauces, sanitation, plating, service readiness, and chef communication. Learning opportunities may include luxury ingredient handling, timing, consistency, quality control, open-kitchen coordination, and disciplined fine-dining operations.

General requirements

The ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, contemporary 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 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.

Compensation

Pay rate: $20+ per hour, based on the participant’s experience and qualifications.

Benefits and perks

Two-Michelin-star training, chef mentorship, counter dining exposure, tasting-menu technique, cultural exchange, and staff meals where applicable.

Additional information

This is the strongest training equivalent for Atera because Michelin lists the restaurant as a two-star contemporary restaurant in New York and describes it as a polished counter dining experience with a spacious U-shaped counter, open-kitchen rhythm, and tasting-menu compositions rooted in precision and balance. The official website confirms Atera’s tasting-menu format, making the culinary pathway especially relevant for candidates seeking highly structured 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, plating standards, sanitation, service timing, chef communication, quality control, and tasting-menu execution.

This pathway is especially attractive for candidates with culinary arts, gastronomy, contemporary cuisine, luxury ingredients, tasting-menu operations, or culinary entrepreneurship backgrounds who want to understand how precision, pacing, and open-kitchen coordination shape a two-Michelin-star guest experience. The training should help participants build discipline, technical confidence, timing, cultural awareness, teamwork, resilience, and professionalism in a highly refined New York kitchen.