Chef de Partie

J-1 Connect Inc.; San Francisco (CA); On-site; USD 41,000 - 52,000; Full time

Benefits offered by this job

Michelin-level training

Chef mentorship

Edomae sushi exposure

Seafood knowledge

Cultural exchange

Staff meals

Job summary

The Shota in San Francisco offers a chef de Partie trainee program focused on Edomae sushi, otsumami, and seasonal ingredients. You will train in mise en place, seafood handling, rice preparation, sanitation, and station readiness to support disciplined omakase execution.

Ideal candidates are recent graduates with training in culinary arts or Japanese cuisine, who show humility, professionalism, and strong knife skills.

Qualifications

• Recent culinary or gastronomy graduate with training in culinary arts, Japanese cuisine, sushi, or fine dining.
• Prior internships, stages, apprenticeships or fine dining exposure preferred.
• Candidate must be coachable, punctual, adaptable, organized and culturally aware.

Responsibilities

• Mise en place setup and station readiness for service.
• Seafood handling and rice preparation according to Edomae standards.
• Proper ingredient storage, sanitation, and rotation.
• Knife discipline, timing, and plating execution for omakase service.
• Clear chef communication and teamwork in a high-end kitchen.

Skills

Knife skills

Mise en place

Sanitation

Attention to detail

Humility

Professionalism

Michelin cuisine interest

Job description

# Chef de Partie@The ShotaSan Francisco, California, United States* Start dateAug 1, 2026* End dateAug 1, 2027* Applications1* Views35Apply now Export PDFShare## Opportunity details* PositionChef de Partie* Program categoryTrainee* DepartmentCulinary Arts/Gastronomy* Positions available1* Housing providedNo## DescriptionThis culinary training equivalent is suited for candidates seeking exposure to a Michelin-starred Japanese omakase counter focused on Edomae sushi, otsumami, and seasonal ingredients. The participant would train in mise en place, seafood handling, rice preparation, ingredient storage, sanitation, station setup, service readiness, and chef communication. Learning opportunities may include aging, curing, marinating, knife precision, timing, presentation, quality control, and disciplined omakase execution.## General requirementsThe ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, Japanese cuisine, sushi, 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 Japanese cuisine. Prior internships, stages, apprenticeships, sushi prep, commis, 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 & gratuitiesPay rate: $20+ per hour, based on the participant’s experience and qualifications.## Benefits & perksMichelin-level Japanese culinary training, chef mentorship, Edomae sushi exposure, seafood knowledge, cultural exchange, and staff meals where applicable.## Additional informationThis is the strongest training equivalent for The Shota because the restaurant’s official website identifies its dining experience as Edomae-style omakase with sushi, otsumami, and SushiYa dishes. The restaurant emphasizes seasonal seafood sourced and flown from Japan, as well as traditional Edomae techniques such as aging, curing, and marinating. Michelin lists The Shota as a one-star Japanese restaurant in San Francisco and describes the menu as combining Edomae sushi with classic kaiseki, using imported Japanese ingredients and local produce.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 if developed as a progressive training plan and if the restaurant is actively operating and able to host. The training should be framed around structured learning rather than ordinary staffing, with exposure to mise en place, seafood handling, sushi rice preparation, ingredient care, sanitation, knife precision, station readiness, chef communication, tasting-menu timing, and omakase counter discipline.This pathway is especially attractive for candidates with culinary arts, Japanese cuisine, sushi, seafood, gastronomy, or culinary entrepreneurship backgrounds who want to understand the precision and discipline of Michelin-level omakase service. The training should help participants build focus, consistency, respect for ingredients, cultural awareness, timing, teamwork, and confidence in a refined Japanese fine-dining environment.