J1 Culinary Trainee
Job Summary
This is a J-1 culinary training program at the Michelin-starred restaurant Estela in New York City. The trainee will rotate through key kitchen stations, including Garde Manger, Saucier, Entremetier, and Operations Management. Participants will gain experience in high-end food preparation, kitchen organization, and culinary management standards.
Responsibilities
- Execute high-standard food preparation across multiple kitchen stations
- Master classical and contemporary culinary techniques
- Maintain inventory, cost controls, and station organization
- Support kitchen operations and quality management
Required Skills
- Culinary or hospitality degree
- Luxury hotel industry experience
- Food safety and storage standards
- Kitchen operations management
- Advanced culinary preparation techniques
Job Details
Training Plan:
Orientation (0.5 month): Learn about payroll schedules and tax withholding; local training area, housing options, and transportation; meet key contacts; receive computer training on company systems; orientation to the local community.
Garde Manger (2.5 months): Prepare and coordinate cold food items; learn American contemporary presentation styles; prepare buffets and banquet items; requisition supplies; control proper storage of food items in refrigerators and freezers.
Saucier (3 months): Prepare stocks using various methods; identify and prepare soups; learn grand sauces and thickening agents; cooking and cooling techniques for beef and chicken stock; de-grease stocks; finish products.
Entremetier (3 months): Learn classical vegetable cuts, stock production, thickening agents, station organization, and culinary French terms; master vegetable, potato, grain, rice, and fresh pasta cookery; production of stews; advanced soup cookery.
Sous in Training - Operations Management (3 months): Plan, organize, and execute operations at kitchen stations; participate in menu item preparation; maintain inventories, pricing, and cost controls; assume oversight of food production; make recommendations for kitchen maintenance and equipment upkeep; inspect and select fresh food products.
Requirements:
- Hospitality or culinary degree from a post-secondary academic institution (min. 2-year full-time course, Ministry of Education approved).
- Relevant work experience in the (ultra) luxury hotel industry.
- Alternatively, 5 years of recent relevant work experience in the (ultra) luxury hotel industry.
- Demonstrated consistent career growth and commitment to recent employers.