Culinary Extern

About Us

Le Veau d'Or has been serving classic French bistro cooking on East 60th Street since 1937. Reopened by Riad Nasr and Lee Hanson of The Frenchette Group, the restaurant honors that history with a menu built on timeless technique, careful sourcing, and the kind of cooking that rewards precision and patience. We're looking for motivated culinary students who want to learn French cuisine the right way, in a kitchen that takes teaching seriously.

The Externship

Our structured 15-week (~600 hour) program is designed to give externs real responsibility on a working line, not just a spot at the prep table. Externs train primarily on Garde Manger, where they'll master cold preparations, composed salads, terrines, cured items, and classic French starters, while gaining exposure to the full rhythm of a busy dinner service. Each extern works through a defined training plan with regular check-ins and feedback from our chef and sous chefs.

What You'll Learn

• Classic French technique, from mise en place to plating, in a working bistro
• Garde Manger station ownership: prep lists, station setup, and executing service
• Proper butchery, sauce work, and preparation of terrines and pâtés
• Professional kitchen standards: organization, sanitation, labeling, and receiving
• How a high-volume, high-standard kitchen communicates and runs

What We're Looking For

• Currently enrolled in an accredited culinary program with an externship requirement (CIA, ICE, and others welcome)
• Genuine interest in French cuisine and classical technique
• Strong work ethic, punctuality, and willingness to take direction
• Ability to work evenings, weekends, and holidays
• Able to stand for long periods and lift up to 50 lbs
• NYC Food Handler's certificate preferred

Details

• Start dates: [rolling / specific term dates]
• Schedule: [# shifts per week, typical hours]
• Compensation: [hourly rate] + [shift meal, other perks]
• Location: 129 East 60th Street, New York, NY