Management Training Program

# Rotational Kitchen View email address on click.appcast.io Francisco, California, United States* Start dateAug 25, 2026* End dateAug 24, 2027* Applications0* Views56Apply now Export PDFShare## Opportunity details* PositionRotational Kitchen Training* Program categoryTrainee* DepartmentCulinary Arts/Gastronomy* Positions available2* Housing providedYes## DescriptionThroughout the program, the intern will be introduced to the organization, kitchen operations, sanitation standards, mise en place, ingredient handling, seasonal preparation, station organization, plating standards, and fine-dining service execution. The training is designed to help the participant understand how a Michelin-level kitchen maintains consistency, precision, discipline, timing, and creativity in daily culinary operations. The participant will rotate through different culinary areas, including preparation, garde-manger, hot line stations, pasta or specialized production, purchasing and receiving exposure, and final leadership integration. Each phase will focus on specific learning objectives and provide hands-on training opportunities.## General requirementsThe ideal candidate for SSAL is a recent graduate with formal training in culinary arts, gastronomy, pastry, French cuisine, or culinary entrepreneurship. A strong candidate should have solid culinary fundamentals, professional discipline, humility, attention to detail, and genuine interest in modern Korean fine dining.For a Michelin-starred restaurant such as SSAL, the candidate should be eager to train in a demanding kitchen where consistency, precision, organization, cleanliness, timing, and respect for ingredients are essential. Prior exposure to professional kitchen operations through school training, internships, apprenticeships, or restaurant experience is highly valuable.## Pay rate & gratuitiesPay rate: $20+ per hour, based on the participant’s experience and qualifications.## Benefits & perksMichelin-level Korean culinary training, chef mentorship, tasting-menu exposure, seasonal ingredients, cultural exchange, and staff meals where applicable.## Housing provided detailsHousing leads and local resources provided to all selected participants.## Additional informationNo additional information provided. #J-18808-Ljbffr