Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $25.00 - $28.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Meal Allowances
Professional development opportunities
Job Description
Our client is an iconic modern Vietnamese restaurant known for its innovative approach to traditional Vietnamese cuisine, emphasizing fresh ingredients, vibrant flavors, and meticulous presentation. The restaurant provides an upscale dining experience where culinary artistry and cultural authenticity meet, creating a unique atmosphere that draws guests seeking sophisticated and memorable meals. Situated in a dynamic and competitive culinary market, this establishment prides itself on maintaining high standards of quality and service, consistently delivering dishes that capture the essence of modern Vietnamese gastronomy.
The Senior Line Cook role offered at this renowned restaurant is a pivotal position within the kitchen brigade, specifically tasked with leading the cold station. This opportunity is ideal for a culinary professional who excels in precision and presentation, particularly in sashimi preparation and composed salads. The successful candidate will demonstrate exemplary knife skills, unwavering attention to detail, and the ability to maintain composure and efficiency in a busy, high-volume setting. This role requires the execution of raw fish and cold appetizer dishes that meet the highest standards of freshness, flavor balance, and aesthetic appeal.
As a Senior Line Cook specializing in the cold station, responsibilities will center around the preparation and plating of sashimi, crudo, and raw seafood dishes, alongside elegantly prepared salads and cold appetizers. The individual will be accountable for the proper handling, storage, and rotation of delicate seafood ingredients to guarantee freshness and safety standards. This role also involves close collaboration with kitchen leadership to ensure consistency across the service, managing the cold station through peak hours with speed and accuracy, and supporting other kitchen areas as necessary. The position offers a chance to work within a professional environment that values culinary excellence and teamwork, providing a platform for growth and skill refinement in fine dining cuisine focused on Vietnamese-inspired dishes.
The Senior Line Cook must be a disciplined and detail-oriented professional who embraces the fast-paced nature of an upscale kitchen. They must possess strong organizational skills and be comfortable operating under pressure while delivering exceptional food quality. Beyond technical skills, the role demands excellent communication, a proactive approach to kitchen operations, and a commitment to upholding food safety and sanitation protocols. This employment opportunity is a salaried, full-time position designed to attract chefs passionate about fine dining and raw seafood preparation. Joining this vibrant team means becoming part of a culinary journey that blends innovation with tradition, contributing to an elevated dining experience that delights guests and honors Vietnamese culinary heritage.
The Senior Line Cook role offered at this renowned restaurant is a pivotal position within the kitchen brigade, specifically tasked with leading the cold station. This opportunity is ideal for a culinary professional who excels in precision and presentation, particularly in sashimi preparation and composed salads. The successful candidate will demonstrate exemplary knife skills, unwavering attention to detail, and the ability to maintain composure and efficiency in a busy, high-volume setting. This role requires the execution of raw fish and cold appetizer dishes that meet the highest standards of freshness, flavor balance, and aesthetic appeal.
As a Senior Line Cook specializing in the cold station, responsibilities will center around the preparation and plating of sashimi, crudo, and raw seafood dishes, alongside elegantly prepared salads and cold appetizers. The individual will be accountable for the proper handling, storage, and rotation of delicate seafood ingredients to guarantee freshness and safety standards. This role also involves close collaboration with kitchen leadership to ensure consistency across the service, managing the cold station through peak hours with speed and accuracy, and supporting other kitchen areas as necessary. The position offers a chance to work within a professional environment that values culinary excellence and teamwork, providing a platform for growth and skill refinement in fine dining cuisine focused on Vietnamese-inspired dishes.
The Senior Line Cook must be a disciplined and detail-oriented professional who embraces the fast-paced nature of an upscale kitchen. They must possess strong organizational skills and be comfortable operating under pressure while delivering exceptional food quality. Beyond technical skills, the role demands excellent communication, a proactive approach to kitchen operations, and a commitment to upholding food safety and sanitation protocols. This employment opportunity is a salaried, full-time position designed to attract chefs passionate about fine dining and raw seafood preparation. Joining this vibrant team means becoming part of a culinary journey that blends innovation with tradition, contributing to an elevated dining experience that delights guests and honors Vietnamese culinary heritage.
Job Requirements
- high school diploma or equivalent
- minimum 2 years of professional culinary experience in a similar role
- demonstrated expertise in sashimi and raw seafood preparation
- excellent knife skills
- ability to work efficiently in a fast-paced environment
- strong attention to detail
- good communication skills
- flexibility to work evenings and weekends
- food safety certification preferred
Job Qualifications
- 2+ years of experience in upscale, fine dining, or high-volume kitchens
- proven experience preparing sashimi, crudo, or raw seafood dishes
- strong knife skills and precision in fish slicing and plating
- experience with salads, cold appetizers, and garnish preparation
- ability to perform under pressure in a fast-paced kitchen environment
- strong organizational and communication skills
- food handler or ServSafe certification preferred
Job Duties
- Prepare and execute sashimi, crudo, and raw seafood dishes with precision and consistency
- prepare composed salads, cold appetizers, and garnishes according to restaurant standards
- maintain proper handling, storage, and rotation of raw fish and delicate ingredients
- ensure all dishes meet plating, portion, and flavor standards
- demonstrate strong knife skills for fish slicing and sashimi preparation
- maintain high standards for fish fabrication, trimming, and portioning
- monitor product quality and freshness of seafood and produce
- operate the cold station during busy service periods with speed and organization
- coordinate with expediters and other stations to maintain smooth ticket flow
- maintain composure and accuracy during high-volume dinner service
- execute prep lists and mise en place for the cold station
- maintain a clean, organized, and efficient workstation
- follow all food safety, sanitation, and HACCP procedures
- work closely with chefs and kitchen leadership to maintain consistency across service
- assist in training junior cooks when needed
- support kitchen operations and step into other stations if required
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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