Commis Chef

Beyond Grad • Hot Springs, VA

10h • Onsite

About The Position

The placement opportunity includes a rotational training program across various culinary departments. It begins with a 0.5-month orientation to learn host company rules, safety, and food training, including an introductory training in the pastry department. This is followed by a 3.5-month Culinary Introduction, focusing on hands-on experience at each kitchen station, building proficiency in core fundamentals and advanced classical cooking techniques, service styles, production methods, and plate presentation. The program then moves to a 4-month High-Volume Restaurant Operations phase, where the trainee gains intermediate to advanced skills in Omni’s culinary operations within a high-volume hospitality environment, learning about high volume output, advancing culinary service standards, adapting to new outlets or cuisines, forming associate relationships, effective communication, and high volume organizational skills. The final 4-month phase, Food and Beverage Leadership & Business Activities, focuses on preparing, assembling, and plating desserts for banquet and a la carte service, collaborating with the Pastry Chef on new recipes, controlling waste, food and labor costs, maintaining organized stations and equipment, following recipes for cake decorating and chocolate work, visually inspecting food quality, and adhering to sanitation and food handling procedures.

Requirements

• Enrolled in a post secondary ministerially recognized academic institution in the hospitality industry OR
• Have a hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA) OR
• Have 5 years recent relevant work experience in the (ultra) luxury hotel industry (outside the USA)
• Have shown consistent career growth over the last years
• Have shown serious commitment to your most recent employers

Responsibilities

• Attend the required program orientation to learn the rules and regulations associated with the host company
• Receive an introductory training in the pastry department
• Complete safety and food training
• Review training checklist, tasks descriptions and training schedule with the department head
• Participate in a rotational training program, gaining hands-on experience at each kitchen station
• Build proficiency across multiple service styles, production methods, and plate presentation
• Perform Mise en place for basic stations
• Execute Line setup and execution for à la carte service
• Read and execute order tickets
• Apply fundamental cooking techniques including grilling, sautéing, roasting, broiling, poaching, and steaming
• Prepare dressings, marinades, soups, stocks, and sauces
• Implement proper food storage, FIFO practices, labeling, dating, and 7-day rotation
• Adhere to sanitation standards including HACCP temperature logs and EcoSure compliance
• Perform food ordering, receiving, inventory control, and storage procedures
• Gain intermediate to advanced skills and knowledge of Omni’s culinary operations specifically within the demands of a high-volume hospitality environment
• Learn high volume output
• Advance culinary service standards
• Adapt to new outlets or cuisines
• Form associate relationships from increased interaction opportunities
• Communicate effectively with Leads and other staff
• Develop high volume organizational skills
• Prepare, assemble and plate desserts for banquet and a la carte service
• Collaborate with Pastry Chef to develop and implement new recipes and dessert concepts
• Control waste, food and labor costs to minimize expenses
• Develop the skills necessary to maintain and organize stations and equipment in a neat and orderly fashion
• Follow recipes according to hotel standards for basic cake decorating and chocolate work
• Visually inspect food for quality and freshness
• Adhere to sanitation and food handling procedures/requirements

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level