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 ...
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
$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 ...
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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 ...
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 ...
Poissonnier Chef information
See salary details
$10.10 - $13.24
4% of jobs
$13.24 - $16.39
18% of jobs
$16.78 is the 25th percentile. Wages below this are outliers.
$16.39 - $19.54
23% of jobs
The median wage is $20.82 / hr.
$19.54 - $22.68
12% of jobs
$22.68 - $25.83
11% of jobs
$28.68 is the 75th percentile. Wages above this are outliers.
$25.83 - $28.98
8% of jobs
$28.98 - $32.12
7% of jobs
$32.12 - $35.27
5% of jobs
$35.27 - $38.42
4% of jobs
$38.42 - $41.56
5% of jobs
$41.56 - $44.71
2% of jobs
$10
$24
$44
How much do poissonnier chef jobs pay per hour?
As of Jul 21, 2026, the average hourly pay for poissonnier chef in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.
What is the difference between Poissonnier Chef vs Poissonnier?
| Aspect | Poissonnier Chef | Poissonnier |
|---|---|---|
| Credentials | Culinary training, seafood specialization | Culinary training, seafood focus |
| Work Environment | Fine dining kitchens, leadership role | Kitchen prep stations, team member |
| Employer & Industry | High-end restaurants, hotels | Restaurants, catering, hotels |
| Search & Comparison | Often compared for skill level and responsibilities | Commonly searched as a related seafood role |
The Poissonnier Chef holds a leadership position, overseeing seafood preparation and managing kitchen staff, while the Poissonnier is primarily responsible for preparing seafood dishes under supervision. The Chef role requires more experience and culinary expertise, often in upscale settings, whereas the Poissonnier is an entry to mid-level position focused on execution. Both roles are essential in seafood-focused kitchens, but the Chef has broader responsibilities and authority.
What is the highest paying type of chef?
Executive chefs and head chefs typically earn the highest salaries among culinary roles, especially in fine dining restaurants, hotels, or private clubs. Their compensation can include base salary, bonuses, and profit sharing, often exceeding other chef positions due to their leadership responsibilities and experience.
What does a poissonnier chef do?
A poissonnier chef specializes in preparing and filleting fish and seafood in a professional kitchen. They are responsible for selecting fresh ingredients, maintaining hygiene standards, and working efficiently in a fast-paced environment, often using specialized tools like filleting knives. This role requires knowledge of seafood handling, safety regulations, and culinary techniques.
What is the role of an entremetier?
An entremetier is a chef responsible for preparing hot appetizers, soups, vegetables, and egg dishes in a professional kitchen. This role requires knowledge of cooking techniques, knife skills, and kitchen organization to ensure timely and quality service. The position often involves working closely with other kitchen stations to coordinate meal preparation.
What is the highest paid chef job?
The highest paid chef roles are typically executive chefs or culinary directors in high-end restaurants, luxury hotels, or private clubs, with salaries often exceeding $100,000 annually. Specialized roles such as executive pastry chefs or chefs with advanced certifications and extensive experience can also command higher compensation, especially in major metropolitan areas or international settings.
More about Poissonnier Chef jobs
What job categories do people searching Poissonnier Chef jobs look for? The top searched job categories for Poissonnier Chef jobs are:
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.