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Poissonnier Jobs (NOW HIRING)

DANIEL

Chef de Partie

New York, NY

$20.75 - $26.25/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 ...

DANIEL

Chef de Partie

New York, NY · On-site

$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 ...

Blue Box Café by Daniel Boulud

Line Cook

New York, NY · On-site

$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 ...

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Poissonnier information

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 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.
More about Poissonnier jobs
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 August 2026, with employment types broken down into 91% Full Time, and 9% Part Time. Highlights an 100% Physical job distribution.

Chef de Partie

DANIEL

New York, NY

$20.75 - $26.25/hr

Full-time

Posted 16 days ago

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. 

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