Senior Line Cook – Cold Station (Sashimi & Salads)

Altius Search Group; Los Angeles (CA); On-site; USD 50,000 - 70,000; Full time

Job summary

An iconic modern Vietnamese restaurant is seeking a Senior Line Cook specializing in sashimi preparation and composed salads. The ideal candidate will have 2+ years of experience in upscale dining and strong knife skills. Responsibilities include preparing raw fish dishes and maintaining food safety standards in a fast-paced kitchen. This role is perfect for those passionate about high-quality ingredients and team collaboration.

Qualifications

• 2+ years of experience in upscale, fine dining, or high-volume kitchens.
• Proven experience preparing sashimi, crudo, or raw seafood dishes.
• Experience with salads, cold appetizers, and garnish preparation.

Responsibilities

• Prepare and execute sashimi, crudo, and raw seafood dishes with precision.
• Operate the cold station during busy service periods with speed.
• Maintain proper handling, storage, and rotation of raw fish.

Skills

Strong knife skills

Attention to detail

Ability to perform under pressure

Strong organizational skills

Team collaboration

Education

Food Handler or ServSafe certification

Job description

Our client, an iconic modern Vietnamese restaurant is seeking a skilled and disciplined Senior Line Cook to lead the cold station, specializing in sashimi preparation and composed salads. This role is ideal for a culinary professional with strong knife skills, attention to detail, and the ability to execute with precision in a high-volume, upscale kitchen.

The Senior Line Cook will be responsible for preparing and plating raw fish dishes, cold appetizers, and salads while maintaining the highest standards of freshness, presentation, and food safety. This position requires the ability to perform at a high level during busy service periods while supporting the culinary team in delivering an exceptional dining experience.

Cold Station Execution

• 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.

Knife Skills & Fish Preparation

• 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.

Service Performance

• 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.

Prep & Kitchen Organization

• 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.

Team Collaboration

• 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.

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.

Ideal Candidate

• Detail-oriented with strong plating discipline.
• Calm and focused during peak service hours.
• Passionate about high-quality ingredients and presentation.
• Team-oriented with a strong work ethic.