Senior Line Cook – Cold Station (Sashimi & Salads)

Altius Search Group•Los Angeles, CA

13d

About The Position

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.

Requirements

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.

Nice To Haves

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.

Responsibilities

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.