Senior Line Cook – Cold Station (Sashimi & Salads)

About the role

Our client, an iconic modern Vietnamese restaurant in Los Angeles, is seeking a disciplined Senior Line Cook to lead the cold station. The role focuses on sashimi, crudo, and composed salads, requiring precision, strong knife skills, and the ability to maintain high standards in a fast‑paced, upscale kitchen.

Key responsibilities

• Prepare and plate sashimi, raw seafood dishes, cold appetizers, and salads with consistent quality and presentation.
• Maintain proper handling, storage, rotation, and HACCP compliance for raw fish and delicate ingredients.
• Operate the cold station efficiently during busy service, coordinating with expediters and other stations.
• Execute prep lists, mise en place, and keep the workstation clean and organized.
• Assist in training junior cooks and step into other stations as needed.

Required profile

• Minimum 2 years experience in upscale, fine‑dining or high‑volume kitchens.
• Proven expertise in sashimi, crudo, or raw seafood preparation.
• Strong organizational and communication abilities, able to stay calm under pressure.
• Food Handler or ServSafe certification preferred.

Required skills

• Advanced knife skills for fish slicing and portioning.
• Sashimi and raw seafood preparation.
• Salad and cold appetizer assembly.
• Food safety, sanitation, and HACCP procedures.