19 Michelin jobs in the United States

• Conceptualize, develop, and execute innovative, seasonally driven menus that reflect the restaurant's culinary philosophy and attract a discerning clientele.
• Oversee all kitchen operations, ensuring efficiency, quality, and consistency across all dishes.
• Manage, mentor, and inspire a team of sous chefs, line cooks, pastry chefs, and support staff, fostering a positive and high-performance culture.
• Maintain meticulous inventory control, managing food costs, ordering, and supplier relationships to ensure profitability and quality.
• Uphold the highest standards of food safety, sanitation, and hygiene in compliance with all local and federal regulations.
• Collaborate with the restaurant's management and front-of-house team to ensure seamless service and an exceptional guest experience.
• Conduct regular training sessions for kitchen staff, focusing on culinary techniques, presentation, and product knowledge.
• Develop and manage the kitchen budget, including labor and food costs.
• Stay current with culinary trends, techniques, and innovations, seeking opportunities for continuous improvement and creative expression.
• Ensure the impeccable presentation of all dishes, aligning with the restaurant's fine-dining aesthetic.
• Conduct quality control checks on all ingredients and finished dishes.

• A minimum of 10 years of progressive culinary experience in fine-dining establishments, with at least 5 years in an Executive Chef role or equivalent.
• A verifiable Michelin Star or equivalent prestigious culinary award.
• Extensive knowledge of classic and modern culinary techniques, global cuisines, and food pairing.
• Exceptional leadership, communication, and interpersonal skills.
• Strong business acumen, including financial management and cost control expertise.
• Demonstrated ability to manage high-pressure situations and maintain composure.
• Passion for sustainability and working with local purveyors.
• Culinary degree from a reputable institution is preferred.
• Ability to work flexible hours, including nights, weekends, and holidays.
• Excellent palate and a keen eye for detail in presentation and flavor.

Seeking a General Manager for a Michelin restaurant in La Jolla, San Diego, CA. The General Manager will oversee, lead, and manage all areas of the restaurant and be actively involved in nightly service to ensure an exceptional customer experience. Benefits Comprehensive Medical, Dental & Vision 401k Bonus potential Relocation assistance for the right candidate Responsibilities & Qualifications Maintain high service standards and Michelin star standards by educating staff on service techniques and culture, developing personalized customer service. Manage operations by establishing policies and standard operating procedures; improve service standards continually. Ensure guest and employee satisfaction by monitoring, evaluating, and improving food, beverage, and service offerings; build relationships with preferred patrons. 3+ years experience as a General Manager. Strong managerial and leadership skills. Expertise in hospitality and operations within the luxury food and beverage industry. Sommelier certification is a plus. Financial skills including cost accounting, budgeting, planning, and decision-making. Lead with a positive business philosophy emphasizing a positive culture, implementing proven systems and SOPs. At Goodwin Recruiting, we are committed to our core values, providing world-class customer service, and promoting diversity and inclusion in hiring. #J-18808-Ljbffr

• Developing and curating innovative, seasonally driven menus that align with the restaurant's Michelin-starred status.
• Overseeing all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.
• Managing and mentoring a team of highly skilled chefs and kitchen staff.
• Ensuring impeccable food quality, taste, and consistency across all dishes.
• Implementing and maintaining the highest standards of food safety, hygiene, and sanitation.
• Controlling food costs, inventory management, and supplier relationships.
• Collaborating with the front-of-house management to ensure seamless service and guest satisfaction.
• Driving culinary innovation and exploring new techniques and ingredients.
• Contributing to marketing and public relations efforts related to the culinary program.
• Maintaining a creative, collaborative, and disciplined kitchen environment.

• Develop and execute innovative, seasonal menus that reflect culinary excellence and artistry.
• Manage all aspects of kitchen operations, including food preparation, production, and presentation.
• Oversee and mentor the kitchen brigade, ensuring high standards of performance and professionalism.
• Source and procure high-quality ingredients, establishing strong relationships with suppliers.
• Control food costs, manage inventory, and minimize waste.
• Maintain impeccable standards of hygiene, sanitation, and safety in the kitchen.
• Collaborate with the front-of-house management to ensure an exceptional dining experience.
• Contribute to the restaurant’s overall vision and brand identity.

• Minimum of 10 years of culinary experience, with at least 5 years in a leadership role (Head Chef or Executive Sous Chef).
• Experience in a Michelin-starred or equivalent fine-dining establishment is mandatory.
• Formal culinary degree or equivalent professional training.
• Expertise in various culinary techniques and cuisines.
• Exceptional leadership, team management, and communication skills.
• Strong understanding of food cost management and inventory control.
• Creative vision and passion for culinary innovation.

We are currently hiring a chef to join our award-winning kitchen team at a Michelin-starred restaurant in San Francisco.

About the Role:

• Support the kitchen team with large format prep and organization.
• Assist with station setup and prep for Chef de Partie and AM Sous Chef.
• Learn and apply Japanese cooking techniques, knife skills, and sushi fundamentals.
• Be exposed to avant-garde preparations using hydrocolloids and modern techniques.
• Maintain cleanliness, organization, and accountability in your station.
• Receive and properly store daily orders and ingredients.
• Work in a collaborative, fast-paced Michelin-level kitchen.

• 2+ years of professional kitchen experience required.
• Michelin-star restaurant background or culinary school graduate highly preferred.
• Strong work ethic and positive attitude.
• Passion for learning and exploring Japanese cuisine.
• Humble, respectful, and a team player.
• Must be organized, reliable, and detail-oriented.

• $23/hour.
• Ten (10) days paid vacation.
• Parental leave (maternal/paternal).
• Health insurance available after a three-month trial period.

Nisei is proud to source ingredients from local farms and purveyors. Staff participate in regular visits to farms and wineries for hands-on education and deeper relationships with partners.

We are an equal opportunity employer and provide a safe, healthy work environment where individuals can grow professionally while maintaining a balanced lifestyle.