Line Cook

J-1 Connect Inc.; San Francisco (CA); Sur place; USD 27 552 - 41 328; Plein temps

Avantages offerts par ce poste

Michelin-level culinary training

Chef mentorship

Seasonal ingredients

Cultural exchange

Staff meals

Résumé du poste

Hilda and Jesse in San Francisco are seeking a Line Cook trainee for a Michelin-starred kitchen known for playful modern American cuisine, brunch, and fine-dining technique.

You will train in mise en place, station setup, ingredient preparation, sanitation, plating, and service readiness, with mentorship and structured learning. The program runs Aug 1, 2026 to Aug 1, 2027 and pays $20+ per hour.

Qualifications

• Recent culinary or hospitality program graduate with training in culinary arts or modern American cuisine.
• Prior internships, apprenticeships, commis roles, prep roles, line cook roles, or fine-dining exposure preferred.
• Candidate should be coachable, punctual, respectful, adaptable, organized, and committed to structured training.

Responsabilités

• Train in mise en place, station setup, ingredient preparation, sanitation, plating, and service readiness.
• Develop timing, communication with chefs, and quality control for brunch, dinner, and tasting menus.
• Engage in seasonal sourcing, creative menu development, and execution of recipes in a Michelin-level kitchen.

Connaissances

Knife skills

Mise en place

Sanitation awareness

Attention to detail

Creativity

Professionalism

Coachable

Punctual

Formation

Culinary arts program graduate

Description du poste

# Line Cook@Hilda and JesseSan Francisco, California, United States* Start dateAug 1, 2026* End dateAug 1, 2027* Applications1* Views34Apply now Export PDFShare## Opportunity details* PositionLine Cook* Program categoryTrainee* DepartmentCulinary Arts/Gastronomy* Positions available1* Housing providedNo## DescriptionThis culinary training equivalent is suited for candidates seeking exposure to a Michelin-starred kitchen known for playful modern American cuisine, brunch, dinner, and fine-dining technique. The participant would train in mise en place, station setup, ingredient preparation, sanitation, plating, recipe execution, service readiness, and kitchen communication. Learning opportunities may include seasonal sourcing, creative menu development, sweet and savory preparation, timing, consistency, quality control, and disciplined service execution.## General requirementsThe ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, modern American cuisine, brunch, fine dining, or restaurant operations. Candidates should have knife skills, mise en place discipline, sanitation awareness, attention to detail, creativity, humility, professionalism, and interest in Michelin-level cuisine. Prior internships, apprenticeships, commis roles, prep roles, line cook roles, or fine-dining exposure are preferred. The candidate must be coachable, punctual, respectful, 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 culinary training, chef mentorship, creative menu exposure, seasonal ingredients, cultural exchange, and staff meals where applicable.## Additional informationThis is the strongest culinary training equivalent for Hilda and Jesse because the restaurant’s public team page identifies Line Cook and Sous Chef roles, while its official positioning emphasizes fine-dining technique, playful creativity, brunch, dinner, and impeccably sourced ingredients. Michelin lists Hilda and Jesse as a one-star restaurant, making the environment attractive for culinary candidates seeking exposure to a creative, highly personal San Francisco dining concept.Although no formal internship is publicly advertised, this pathway may be suitable for international culinary graduates or early-career professionals when structured as a progressive J-1 training plan. The training should be framed around structured learning rather than ordinary staffing, with exposure to mise en place, station organization, ingredient handling, sanitation, plating standards, recipe execution, brunch and dinner service, timing, communication with chefs, and quality control.This pathway is especially attractive for candidates with culinary arts, gastronomy, or culinary entrepreneurship backgrounds who want to understand how fine-dining technique can be applied in a creative, approachable, and personality-driven restaurant. The training should help participants build discipline, precision, confidence, adaptability, respect for ingredients, teamwork, and cultural awareness in a Michelin-recognized kitchen.