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Poissonnier Chef Jobs (NOW HIRING)

La Tête d'Or

Line Cook

New York, NY · On-site

$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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Poissonnier Chef information

See salary details

$10

$24

$44

How much do poissonnier chef jobs pay per hour?

As of Jul 1, 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?

AspectPoissonnier ChefPoissonnier
CredentialsCulinary training, seafood specializationCulinary training, seafood focus
Work EnvironmentFine dining kitchens, leadership roleKitchen prep stations, team member
Employer & IndustryHigh-end restaurants, hotelsRestaurants, catering, hotels
Search & ComparisonOften compared for skill level and responsibilitiesCommonly 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:

Chef de Partie

Blue Box Café by Daniel Boulud - Costa Mesa

Costa Mesa, CA • On-site

$21 - $23/hr

Full-time

Posted 6 days ago

Key responsibilities

  • Work at an assigned kitchen station and maintain expertise in that area while having working knowledge of all stations.

  • Supervise at least one cook and/or commis at the assigned station.

  • Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards.

Job description

The Chef de Partie is responsible for working one of the following stations in the kitchen: 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 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 Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in
addition to being in direct contact with the Chef or Sous Chef for all instructions on the station such as, but
not limited to, menu changes.
Essential Duties:
  • Must be able to communicate clearly with his/her managers and his/her 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.
  • Maintain and enforce the high level of food quality established by the Executive Chef
  • Maintain and enforce 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 adapt to service changes as instructed by the Chef or Sous Chef throughout the duration of a shift.
Competencies & Qualifications:
  • At least 3 years of experience in high volume or fine dining environment
  • Advanced 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
  • Ability to lift large items up to 50 pounds

Position requires:
  • Daytime and weekend availability
  • Reference check

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 - Costa Mesa part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/1073927-Blue-Box-Caf%25C3%25A9-by-Daniel-Boulud---Costa-Mesa