Commis Chef
About The Position
This role involves a structured training program within the culinary department, focusing on various aspects of kitchen operations. The program includes an initial orientation period covering company culture, administrative details, and local community familiarization. Following orientation, trainees will rotate through different culinary positions, including Banquets Demi Chef, Restaurant Demi Chef, and Restaurant Chef de Parite. Each rotation focuses on specific skills such as menu planning, recipe scaling, food preparation for different service styles (banquets, a la carte), station setup and maintenance, and supervisory responsibilities. The program emphasizes quality, consistency, and adherence to food safety regulations.
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)
- Shown consistent career growth over the last years
- Shown serious commitment to your most recent employers
Responsibilities
- Receive orientation to the company, local community, and training area.
- Learn about company customers, culture, and business strategies.
- Understand payroll schedules and tax withholding.
- Explore local housing and transportation options.
- Receive computer training on company systems.
- Learn traditional and contemporary American banquet menus with an emphasis on quality, quantity, setup, timing, and service.
- Learn to scale recipes for large volume production.
- Organize preparation, storage, and delivery of volume production.
- Learn preparation of contemporary American banquets, classical cuisine banquets, hot and cold buffet stations, special events, and various styles of service.
- Set up station with predetermined mise en place required to service all banquet functions.
- Assist in the preparation of banquet event food items using predetermined methods in a timely and consistent manner.
- Learn traditional and contemporary restaurant menus with an emphasis on quality, quantity, setup, timing, and service.
- Organize the preparation, storage, and delivery of small volume production for a la carte service.
- Set up and maintenance of department to ensure it is up to standard.
- Learn to set up station with predetermined mise en place required to service restaurant operations.
- Learn preparation of all restaurant food items using predetermined methods in a timely and consistent manner.
- Observe and practice food production practices that meet federal and state regulations.
- Learn supervisor skills by managing the performance of cooks in the restaurant kitchen.
- Coordinate work assignments and ensure the kitchen is prepared for service.
- Take appropriate action to correct deficient conditions.
- Evaluate, counsel, and provide leadership support.
- Monitor set up and maintenance of stations to ensure it is up to standard.
- Assist with traditional and contemporary restaurant menus with an emphasis on quality, quantity, setup, timing, and service.
- Organize the preparation, storage, and delivery of small volume production for a la carte service.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
Associate degree
