Chef de Partie
$20 - $24/hr
Saucier, Hot appetizer, Rôtisseur, Poissonnier or Soupe, as well as supervising at least one cook and/or a commis at their station. They will be in direct contact with the Chef or Sous Chef for all ...
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Chef de Partie
$20 - $24/hr
Saucier, Hot appetizer, Rôtisseur, Poissonnier or Soupe, as well as supervising at least one cook and/or a commis at their station. They will be in direct contact with the Chef or Sous Chef for all ...
Line Cook
$15.25 - $19/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe along with Pastry. During service a Line Cook must be able to follow instructions from the Chef, Sous Chef and ...
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Line Cook
$15.25 - $19/hr
Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe along with Pastry. During service a Line Cook must be able to follow instructions from the Chef, Sous Chef and ...
New
Line Cook
$20 - $23/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 ...
Quick apply
Line Cook
$20 - $23/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 ...
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 ...
Poissonnier information
What is the difference between Poissonnier vs Boucher?
| Aspect | Poissonnier | Boucher |
|---|---|---|
| Credentials | Food safety certifications, culinary training | Food safety certifications, culinary training |
| Work Environment | Fish markets, seafood sections in supermarkets, restaurants | Butcher shops, meat departments in supermarkets, restaurants |
| Employer & Industry | Seafood suppliers, supermarkets, restaurants | Meat 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 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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Job description
World renowned restauranteur, Chef Daniel Boulud is seeking an experienced Chef de Partie to join the brigade at our flagship, Restaurant DANIEL.
The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Poissonnier or Soupe, as well as supervising at least one cook and/or a commis at their station. They will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes.
The Chef de Partie should be an expert at their particular station while having a working knowledge of all stations in the kitchen. They should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards.
The position requires and at least 3 years of kitchen experience, preferably in a French fine dining environment. A culinary training degree is preferred but not required.
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.