Commi Cook FT/PT (2597)
About The Position
SETTING THE GOLD STANDARD FOR FINE DINING IN COLORADO We exist to redefine fine dining in Colorado, elevating the classic American steakhouse into something more personal, connected, and memorable. • Unreasonable Hospitality — Every detail matters, from the first welcome to the final farewell. • Locally Rooted — We partner with Colorado farmers, ranchers, and artisans to source exceptional ingredients. • Unwavering Excellence — Each plate is crafted with intention, passion, and precision. • Deeply Personal — Every guest leaves feeling seen, heard, and cared for—as if dining at the home of an old friend. In our restaurant, guests, vendors, and staff are all part of the same story: a shared belief that extraordinary dining is about more than food—it’s about belonging. "Hospitality is a dialogue, not a monologue." Who You Are You are a driven and dependable cook, ready to support a Michelin-level kitchen. Whether you’re just getting started or have a couple of years under your belt, you bring focus, consistency, and a deep desire to grow. You understand that precision and discipline are foundational to success. Position Summary Support mise en place and service functions across all stations. You will rotate between prep, hot line assistance, cold line support, and general BOH duties. This is a dynamic role for developing cooks who want to build technical foundation and service execution. VENU complies with all laws prohibiting discrimination against employees and applicants based on race, color, religion, sex, sexual orientation, gender identity, gender expression, age, national origin, citizenship status, marital status, disability, genetic information, or veterans' status
Requirements
- 0–2 years professional kitchen experience
- Culinary school background preferred but not required
- Solid knife skills and ability to follow precise prep tasks
- Positive attitude, eagerness to learn, and coachability
- Discipline, stamina, and pride in delivering consistency
- High school diploma or GED required.
- 1–2 years in a professional kitchen (apprentice, prep, dish—doesn’t matter, just real reps).
- Current food safety certification (Food Handler or equivalent).
- Solid knife skills and basic cooking fundamentals
- Works clean, organized, and fast
- Communicates clearly and takes direction
- Handles equipment safely and correctly
- Understands basic measurements and kitchen math
- Comfortable in Fine dining environment, high-heat kitchens.
- Moves with urgency.
- Can stand all shift, lift when needed, and operate in tight, hot spaces.
Nice To Haves
- Culinary training preferred, not essential.
- Drive Wants to learn, improve, and earn their spot on the line.
- Flexibility Available when needed—nights, weekends, holidays. No excuses.
- Discipline Detail-oriented. Keeps their station tight. Respects standards.
Responsibilities
- Wash, prep, and label vegetables, herbs, garnishes, and sauces
- Assist CDPs and Chef Tournant during mise and service
- Maintain clean workstations and follow food safety protocols
- Organize and rotate inventory and dry goods
- Support daily cleaning and deep sanitation procedures
- Execute prep for stocks, soups, and basic station mise en place
Benefits
- Staff meals and uniform provision
- Mentorship and growth opportunities in a Michelin-standard kitchen
- Full time positions: health benefits, PTO, and 401(k) with match
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
Number of Employees
101-250 employees
