Line Cook
$20 - $25/hr
Mastery of fundamental techniques, precise knife skills, and experience with various stations (Saucier, Poissonier, Entremetier). * Fine Dining Pedigree: Prior experience in a high-volume, upscale ...
New
Quick apply
Line Cook
$20 - $25/hr
Mastery of fundamental techniques, precise knife skills, and experience with various stations (Saucier, Poissonier, Entremetier). * Fine Dining Pedigree: Prior experience in a high-volume, upscale ...
New
Chef de Partie
$18.25 - $23/hr
... entremetier, butcher, or pâtissier. All food that leaves a station is the responsibility of the chef de partie, so they must ensure quality across every plate. Culinary school training is preferred.
Chef de Partie
$18.25 - $23/hr
... entremetier, butcher, or pâtissier. All food that leaves a station is the responsibility of the chef de partie, so they must ensure quality across every plate. Culinary school training is preferred.
Chef de Partie
New Orleans, LA · On-site
$18.25 - $23/hr
... entremetier, butcher, or pâtissier. All food that leaves a station is the responsibility of the chef de partie, so they must ensure quality across every plate. Culinary school training is preferred.
Quick apply
Chef de Partie
New Orleans, LA · On-site
$18.25 - $23/hr
... entremetier, butcher, or pâtissier. All food that leaves a station is the responsibility of the chef de partie, so they must ensure quality across every plate. Culinary school training is preferred.
Chef de Partie
New Orleans, LA · On-site
$18.25 - $23/hr
... entremetier, butcher, or pâtissier. All food that leaves a station is the responsibility of the chef de partie, so they must ensure quality across every plate. Culinary school training is preferred.
Chef de Partie
New Orleans, LA · On-site
$18.25 - $23/hr
... entremetier, butcher, or pâtissier. All food that leaves a station is the responsibility of the chef de partie, so they must ensure quality across every plate. Culinary school training is preferred.
Kitchen Staff
Sarasota, FL · On-site
$18.25 - $23.25/hr
Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...
Quick apply
Kitchen Staff
Sarasota, FL · On-site
$18.25 - $23.25/hr
Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...
Kitchen Staff
Sarasota, FL · On-site
$18.25 - $23.25/hr
Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...
Quick apply
Kitchen Staff
Sarasota, FL · On-site
$18.25 - $23.25/hr
Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...
Kitchen Staff
Sarasota, FL · On-site
$17.75 - $22.25/hr
Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...
Kitchen Staff
Sarasota, FL · On-site
$17.75 - $22.25/hr
Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...
Kitchen Staff
Sarasota, FL · On-site
$18.25 - $23.25/hr
Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...
Kitchen Staff
Sarasota, FL · On-site
$18.25 - $23.25/hr
Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...
Line Cook
$17.25 - $21.50/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service the cook must be able to f ollow instructions from the Executive Chef, Sous Chef and Chef de ...
Line Cook
$17.25 - $21.50/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service the cook must be able to f ollow instructions from the Executive Chef, Sous Chef and Chef de ...
Line Cook
$17.25 - $21.50/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service, a Line Cook must be able to follow instructions from the Chef, Sous Chef and Chef de Partie ...
Line Cook
$17.25 - $21.50/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service, a Line Cook must be able to follow instructions from the Chef, Sous Chef and Chef de Partie ...
Kitchen Staff
Sarasota, FL · On-site
$17.75 - $22.25/hr
Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...
Kitchen Staff
Sarasota, FL · On-site
$17.75 - $22.25/hr
Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...
Kitchen Staff
$18.25 - $23.25/hr
Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...
Kitchen Staff
$18.25 - $23.25/hr
Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...
Kitchen Staff
$18.25 - $23.25/hr
Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...
Kitchen Staff
$18.25 - $23.25/hr
Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...
Kitchen Staff
Sarasota, FL · On-site
$18.25 - $23.25/hr
Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...
Kitchen Staff
Sarasota, FL · On-site
$18.25 - $23.25/hr
Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier (Sauce Chef) Poissonnier (Fish Chef) Rôtisseur (Roast Chef) Entremetier (Vegetable Chef) Garde Manger ...
Chef de Partie
$20.50 - $25.75/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe. The Chef de Partie should be an expert at their particular station while having a working knowledge of all ...
Chef de Partie
$20.50 - $25.75/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe. The Chef de Partie should be an expert at their particular station while having a working knowledge of all ...
Line Cook
New York, NY · On-site
$17.25 - $21.50/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service the cook must be able to f ollow instructions from the Executive Chef, Sous Chef and Chef de ...
Line Cook
New York, NY · On-site
$17.25 - $21.50/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service the cook must be able to f ollow instructions from the Executive Chef, Sous Chef and Chef de ...
Chef de Partie
Costa Mesa, CA · On-site
$20.50 - $25.75/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe. The Chef de Partie should be an expert at their particular station while having a working knowledge of all ...
Chef de Partie
Costa Mesa, CA · On-site
$20.50 - $25.75/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe. The Chef de Partie should be an expert at their particular station while having a working knowledge of all ...
Tournant
$17.25 - $21.50/hr
Rotate through and support all kitchen stations, including Garde Manger, Fish, Meat, Saucier, and Entremetier. * Prepare and execute menu items according to established recipes, presentation ...
Tournant
$17.25 - $21.50/hr
Rotate through and support all kitchen stations, including Garde Manger, Fish, Meat, Saucier, and Entremetier. * Prepare and execute menu items according to established recipes, presentation ...
Tournant
New York, NY · On-site
$24 - $26/hr
Rotate through and support all kitchen stations, including Garde Manger, Fish, Meat, Saucier, and Entremetier. * Prepare and execute menu items according to established recipes, presentation ...
Quick apply
Tournant
New York, NY · On-site
$24 - $26/hr
Rotate through and support all kitchen stations, including Garde Manger, Fish, Meat, Saucier, and Entremetier. * Prepare and execute menu items according to established recipes, presentation ...
Line Cook
New York, NY · On-site
$17.25 - $21.50/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service, a Line Cook must be able to follow instructions from the Chef, Sous Chef and Chef de Partie ...
Line Cook
New York, NY · On-site
$17.25 - $21.50/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe. During service, a Line Cook must be able to follow instructions from the Chef, Sous Chef and Chef de Partie ...
Entremetier information
What is an entremetier?
An Entremetier is a chef responsible for preparing vegetable dishes, soups, starches, and eggs in a professional kitchen. This role is part of the brigade system and focuses on side dishes and accompaniments rather than main proteins. The Entremetier works closely with other chefs to ensure balanced and well-prepared meals. In larger kitchens, this role may be split into specialists for vegetables (Légumier) and soups (Potager).
What are the typical daily responsibilities of an entremetier in a professional kitchen?
An Entremetier is responsible for preparing and cooking a variety of non-meat dishes such as vegetables, soups, pastas, and eggs, often playing a key support role to other station chefs. Daily duties include mise en place (ingredient prep), maintaining cleanliness and organization of their workstation, ensuring food safety, and coordinating with other kitchen staff during busy service hours. Entremetiers may also assist with menu development and special event preparation, depending on the size and structure of the kitchen. This role requires multitasking and adaptability to help ensure smooth and timely kitchen operations.
What are the key skills and qualifications needed to thrive in the entremetier position, and why are they important?
To thrive as an Entremetier, you need strong culinary skills in preparing vegetables, soups, pastas, and egg dishes, along with formal culinary training or apprenticeship experience. Familiarity with commercial kitchen equipment, food safety regulations, and inventory management systems is also important. Attention to detail, communication, and a collaborative attitude are valuable soft skills in this role. These abilities enable the Entremetier to consistently produce high-quality dishes that meet restaurant standards while working seamlessly within a fast-paced kitchen brigade.
More about Entremetier jobs
What are the most commonly searched types of Entremetier jobs?
The most popular types of Entremetier jobs are:
What job categories do people searching Entremetier jobs look for?
The top searched job categories for Entremetier jobs are:
$20 - $25/hr
Full-time
Posted 2 days ago
New
Job description
Following a highly successful inaugural year, Serata is expanding our culinary team. Our restaurant is dedicated to redefining the Long Island dining landscape through seasonal precision, locally sourced ingredients, and avant-garde techniques. We are seeking a disciplined, passionate, and detail-oriented Line Cook to join our kitchen.
More detail about Serata - Elmont, please visit https://culinaryagents.com/entities/874035-Serata---ElmontAs a Line Cook in our kitchen, you will be responsible for executing complex dishes to the highest standards of quality and consistency. You will be expected to maintain a pristine station and contribute to a culture of excellence.
Technical Proficiency: Mastery of fundamental techniques, precise knife skills, and experience with various stations (Saucier, Poissonier, Entremetier).
Fine Dining Pedigree: Prior experience in a high-volume, upscale, or Michelin-rated environment is highly preferred.
Composure: The ability to maintain focus, speed, and cleanliness during high-pressure services.
Growth Mindset: A desire to learn, taste, and evolve within a team that values culinary education and creativity.
Reliability: Absolute professionalism in attendance and a "mise-en-place" mental state.
Availability to work evenings, weekends, and holidays.
Ability to stand for long periods and lift up to 50 lbs.
A deep respect for ingredients and the art of plating.
You will be responsible for a specific station (Garde Manger, Saucier, or Entremetier), ensuring every dish that leaves your station meets our exacting standards.
Service Excellence: Execute complex dishes to order during high-volume service with consistency and speed.
Refined Technique: Apply advanced cooking methods including sous-vide, precision searing, and delicate plating.
Mise en Place: Manage your station’s prep levels, ensuring all components are fresh and organized for every service.
Collaboration: Work in total synchronization with the Sous Chefs and the front-of-house team to ensure a seamless guest experience.
Sanitation: Maintain a pristine workspace throughout service, adhering to all health and safety regulations.
Accelerated Learning: Deep-dive into high-end ingredients and sophisticated plating techniques.
Career Ladder: We are a growing group; we actively train our Line Cooks for Sous Chef transitions.
To Apply: Please send your resume and a short note about which station you are most passionate about mastering.
Note: Candidates may be asked to participate in a "trail" (a working interview) to demonstrate their fundamental skills and kitchen rapport.