Job Summary:

The Commis 1 & 2 positions are responsible for preparing food according to established recipes and standards, maintaining cleanliness in the kitchen, and supporting the senior kitchen staff. This role requires initiative, a desire for continuous learning, and the ability to work efficiently to ensure smooth guest service.

Responsibilities:

• Review daily production sheets with the chef de partie or sous chef.
• Prepare food items as needed and ensure timely service without interruptions.
• Train junior staff and apprentices in culinary skills.
• Adhere to standardized recipes to ensure consistency and quality.
• Maintain cleanliness of workstations, including fridges, freezers, and stove tops.
• Follow station opening and closing procedures.
• Minimize food waste and ensure proper storage and labeling of food.
• Safely operate kitchen equipment and adhere to food safety guidelines.
• Report kitchen equipment deficiencies and food quality issues to the chef de partie or sous chef.
• Participate in safety and environmental policies and maintain a safe working environment.
• Log information in the kitchen log book and participate in team briefings.
• Monitor deliveries and organize storage.

Requirements:

• Education: High school diploma or G.E.D. equivalent.
• Experience: At least 1 year of related work experience.
• Supervisory Experience: None.
• License or Certification: None.