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Poissonnier Jobs (NOW HIRING)

Blue Box Café by Daniel Boulud

Line Cook

New York, NY

$17 - $19/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 ...

Café Boulud

Chef de Partie

New York, NY

$20 - $24/hr

Saucier, Hot Appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe. The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in ...

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Poissonnier information

What is the highest paying culinary job?

The highest paying culinary jobs are often executive chef or head chef positions in high-end restaurants, hotels, or private clubs, with salaries reaching six figures or more. Specialized roles such as culinary directors or restaurant owners can also earn significantly higher incomes, especially with extensive experience and management responsibilities.

What jobs pay 2000 a day?

Jobs that can pay $2000 a day typically include high-level roles such as specialized surgeons, corporate executives, or successful entrepreneurs. Certain freelance professionals like consultants or skilled tradespeople may also reach this level with significant experience and client base, often working in high-demand environments or on complex projects. Achieving this income usually requires advanced skills, certifications, or extensive industry experience.

What is a poissonnier job description?

A poissonnier is a fishmonger responsible for selecting, preparing, and selling fish and seafood in a market or grocery store. The role involves cleaning, filleting, and displaying seafood, often requiring knowledge of different species and proper handling techniques. Good knife skills and adherence to hygiene standards are essential for this position.

What is the difference between Poissonnier vs Boucher?

AspectPoissonnierBoucher
CredentialsFood safety certifications, culinary trainingFood safety certifications, culinary training
Work EnvironmentFish markets, seafood sections in supermarkets, restaurantsButcher shops, meat departments in supermarkets, restaurants
Employer & IndustrySeafood suppliers, supermarkets, restaurantsMeat suppliers, supermarkets, butcheries

Poissonnier and Boucher are both skilled food service roles involving meat and seafood preparation. While a Poissonnier specializes in fish and seafood, a Boucher focuses on meat cuts and butchery. Both roles require similar certifications and often work in similar environments like supermarkets and restaurants. The main difference lies in their product focus: seafood versus meat.

What is a Poissonnier?

A Poissonnier is a chef in a professional kitchen who specializes in preparing and cooking fish and seafood dishes. This role is part of the classical French kitchen brigade system, where each chef has a specific area of expertise. The Poissonnier is responsible for selecting, cleaning, filleting, and cooking various types of fish and shellfish, as well as creating accompanying sauces and garnishes. Their expertise ensures that seafood dishes are of the highest quality and cooked to perfection.

What are some common challenges a Poissonnier faces when working in a busy professional kitchen?

A Poissonnier often encounters challenges such as handling a variety of fresh and delicate seafood, ensuring proper storage and preparation to maintain quality, and coordinating timing with other kitchen stations. In a high-paced environment, managing inventory and adapting to last-minute menu changes can also be demanding. Collaborating closely with the executive chef and other line cooks is essential to ensure that seafood dishes are prepared to specification and served promptly.

What is the poissonnier responsible for?

A poissonnier is responsible for preparing, filleting, and selling fish and seafood in a fishmonger's shop or market. They ensure the freshness and proper handling of seafood, often using specialized tools and maintaining hygiene standards. The role may also involve advising customers on seafood selection and storage.

What are the key skills and qualifications needed to thrive as a Poissonnier, and why are they important?

To thrive as a Poissonnier, you need expertise in fish and seafood preparation, filleting, portioning, and knowledge of proper storage and safety standards, often supported by culinary training or apprenticeship. Familiarity with kitchen equipment such as fish scalers, boning knives, and vacuum sealers is important, as well as understanding HACCP protocols. Attention to detail, time management, and the ability to work efficiently under pressure are vital soft skills in this role. These skills ensure the highest quality seafood dishes, maintain kitchen workflow, and uphold food safety standards in a professional kitchen.
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What job categories do people searching Poissonnier jobs look for? The top searched job categories for Poissonnier jobs are:
Infographic showing various Poissonnier job openings in the United States as of June 2026, with employment types broken down into 100% Full Time. Highlights an 100% Physical job distribution.

Line Cook

Blue Box Café by Daniel Boulud

New York, NY

$17 - $19/hr

Full-time

Posted 17 days ago

Be an early applicant

Job description

The Dinex Group, restaurant group of internationally famed Chef Daniel Boulud, is looking for a Line Cook for Blue Box Café.

The Line Cook is responsible for preparing and finishing food on one of the following stations in the kitchen: 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 Partie correctly and efficiently. This position is hourly-based.

Essential Duties:

  • Must be able to communicate clearly with his/her managers and teammates
  • Keep his/her production to the level required by the Executive Chef
  • Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
  • Produce a consistent level of food quality established by the Executive Chef
  • Maintain the high standards established by the Executive Chef
  • Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
  • Ability to perform all essential duties during a lengthy, high-volume and high-pressure service
  • Must be able to follow instructions during service from Chef, Sous Chef or Chef de Partie throughout the service
  • Must be able to adapt and recognize changes as instructed by the Chef or Sous Chef throughout the duration of a shift

Competencies & Qualifications:

  • 2 years of experience in high volume or fine dining environment
  • Accurate knife skills
  • Ability to read and follow recipes and standards
  • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
  • Actively practice food safety procedures
  • Organizational skills
  • Effective time management

Physical Requirements

  • Ability to stand for long periods of time
  • Ability to lift up to 50 lbs
  • Ability to work in a hot, fast-paced kitchen environment

The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.
More detail about Blue Box Café by Daniel Boulud part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/473297-Blue-Box-Caf%25C3%25A9-by-Daniel-Boulud