Front of House Apprentice

J-1 Connect Inc.; New York (NY); Sur place; USD 22 730 - 32 373; Plein temps

Avantages offerts par ce poste

Two‑Michelin‑star hospitality training

Farm-to-table education

Cultural exchange

Résumé du poste

Blue Hill at Stone Barns is offering a Front of House Apprentice position within a two‑Michelin‑star kitchen and farm-based operation. The program emphasizes guest service, dining-room preparation, and clear menu communication while connecting guests with ingredient storytelling.

The apprenticeship focuses on hospitality standards, service timing, teamwork, and professional communication, with supervision and structured training to explore fine dining and sustainability in depth.

Qualifications

• Recent graduate of hospitality or related program with interest in fine dining and food systems.
• Curious, professional, respectful, attentive, adaptable, and eager to learn.

Responsabilités

• Learn guest service, dining-room preparation, and service timing.
• Coordinate with culinary and farm-based operations.
• Assist with menu communication and ingredient storytelling.
• Support teamwork and professional communication in a two‑Michelin‑star setting.

Connaissances

Guest service

Teamwork

Communication

Professionalism

Adaptability

Formation

Hospitality/Culinary/Gastronomy program graduate

Description du poste

# Front of House Apprentice@Family Meal at Blue HillNew York, New York, United States* Start dateAug 1, 2026* End dateAug 1, 2027* Applications1* Views41Apply now Export PDFShare## Opportunity details* PositionFront of House Apprentice* Program categoryTrainee* DepartmentF&B Service* Positions available1* Housing providedNo## DescriptionThis apprenticeship is suited for candidates seeking exposure to a two-Michelin-star restaurant connected to agriculture, sustainability, and food systems. The participant would train in guest service, dining-room preparation, menu communication, ingredient storytelling, service timing, teamwork, and coordination with culinary and farm-based operations. Learning opportunities may include fine-dining hospitality, farm-to-table education, guest engagement, food systems awareness, service standards, and professional communication.## General requirementsThe ideal candidate is a recent hospitality, culinary, gastronomy, agriculture, tourism, or related program graduate with interest in fine dining, guest service, food systems, sustainability, or restaurant operations. Fine-dining experience is not required, but candidates should be curious, professional, respectful, attentive, adaptable, and eager to learn. Prior internships, apprenticeships, restaurant service, farm, food education, or hospitality exposure are helpful. The candidate must be coachable, punctual, communicative, 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 & perksTwo-Michelin-star hospitality training, food systems education, farm-to-table exposure, mentorship, cultural exchange, and staff meals where applicable.## Additional informationTraining at Blue Hill at Stone Barns requires curiosity, humility, stamina, and genuine interest in the relationship between hospitality, agriculture, sustainability, and food culture. A strong candidate should be prepared for a restaurant environment where service is not only about delivering food, but also about communicating the story of ingredients, farmers, seasons, land stewardship, and the broader food system.To succeed in this environment, the participant should bring professionalism, emotional intelligence, strong listening skills, and the ability to learn complex information about ingredients and agricultural practices. Blue Hill at Stone Barns appears best suited for candidates who are not only interested in fine dining, but also deeply curious about where food comes from, how it is grown, and how hospitality can educate guests.For J-1 purposes, this role should be structured as supervised training rather than ordinary staffing. The training should focus on progressive exposure to dining-room preparation, guest engagement, menu communication, ingredient storytelling, service timing, teamwork, hospitality standards, and food systems education. The participant should be ready to observe, practice, improve, and contribute professionally while learning how a two-Michelin-star restaurant connects exceptional service with agriculture, sustainability, and cultural exchange.