This comes after Michelin announced its North American inspection team was on the hunt for a restaurant inspector, based in New York City.
The job specification said: “The Michelin Guide inspector anonymously inspects restaurants and hotels for The Michelin Guides and determines their suitability for inclusion in our selections in North America and relevant classifications."
How Michelin stars are described:
One star = high-quality cooking, worth a stop
Two stars = excellent cooking, worth a detour
Three stars = exceptional cuisine, worth a special journey
For the right candidate, it would mean up to three weeks of travel a month and a minimum of 275 inspection meals per year. The company does provide fitness membership reimbursement to help offset all of the eating.
The position requires a minimum of five years of relevant experience, being plugged into the latest restaurant openings, closings, and updates and “extensive international knowledge of ingredients, culinary techniques, cuisines and culinary fundamentals.”
The inspectors rate pubs and restaurants based on five points:
1. Quality of products
2. Mastery of flavour and cooking techniques
3. The personality of the chef represented in the dining experience
4. Value for money
5. Consistency between inspectors’ visits
The guide conveys its restaurant reviews through two to three-line short summaries and an extensive system of symbols, the most revered of which are its globally renowned stars.
Restaurants may receive zero to three stars for the quality on the food based on the above five criteria.
Michelin says restaurant inspectors do not look at the interior décor, table setting or service quality when awarding stars but these are indicated by the number of ‘covers’ it receives, represented by the fork and spoon symbol.