Chef de Partie

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

Benefits offered by this job

Staff meals

Career development

Cultural exchange

Job summary

Le Pavillon, part of Daniel Boulud’s group in Midtown, offers a supervised culinary training program focusing on mise en place, station organization, seafood and vegetable techniques, sauces, and plating. Trainees gain exposure to a Michelin-level environment and direct chef mentorship.

The role emphasizes discipline, polish, and respect for fine-dining standards, with opportunities for seasonal menu execution, quality control, and professional growth in a prestigious restaurant setting.

Qualifications

• Recent culinary/gastronomy/hospitality graduate with training in culinary arts or related field.
• Strong knife skills and mise en place discipline.
• Sanitation awareness and attention to detail.
• Coachable, punctual, adaptable, organized and resilient.
• Internships or chef de partie exposure preferred.

Responsibilities

• Train in mise en place, station setup and ingredient preparation.
• Learn sauces, seafood and vegetable cookery, plating and service readiness.
• Maintain sanitation, timing, and quality control in a Michelin-level kitchen.
• Develop communication with chefs and observe direct feedback for improvement.
• Engage in progressive training focused on precision and consistency.

Skills

Knife skills

Mise en place

Sanitation awareness

Attention to detail

Humility

Professionalism

Coachable

Punctuality

Adaptable

Organized

Resilient

Job description

This culinary training equivalent is suited for candidates seeking exposure to a Michelin-starred French kitchen focused on seafood, vegetables, precision, and balance. The participant would train in mise en place, station setup, ingredient preparation, sauces, seafood or vegetable cookery, sanitation, plating, service readiness, and chef communication. Learning opportunities may include seasonal menu execution, refined technique, timing, consistency, quality control, 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, French cuisine, seafood, vegetable-focused cuisine, fine dining, or restaurant operations. 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.

Pay Rate & Gratuities

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

Michelin-level French culinary training, chef mentorship, seafood and vegetable exposure, career development, cultural exchange, and staff meals where applicable.

Additional Information

Training at Le Pavillon requires discipline, polish, humility, and genuine respect for seafood, vegetables, and refined French technique. A strong candidate should be serious about mise en place, sauces, seasonal ingredients, clean station work, plating, timing, and the quiet precision expected in a Michelin-starred restaurant within Daniel Boulud’s group.

To succeed in this environment, the participant should bring solid culinary fundamentals, stamina, organization, and the ability to receive direct feedback while staying composed. Le Pavillon appears best suited for candidates who can work cleanly, communicate clearly with chefs, follow exact standards, and understand how seafood and vegetable-focused cuisine depends on restraint, balance, and consistency.

For J-1 purposes, this role should be structured as supervised training rather than ordinary staffing. The training should focus on progressive exposure to mise en place, station organization, seafood handling, vegetable preparation, sauces, French culinary foundations, sanitation, plating standards, service timing, chef communication, and quality control. The participant should be ready to observe, practice, improve, and contribute professionally while learning how a Michelin-starred Midtown restaurant delivers elegance, precision, and consistency.