Commis Chef

Beyond Grad•New Orleans, LA

15h•Onsite

About The Position

This placement opportunity includes several departments and positions within the culinary field. The program begins with a one-month orientation to the company, local community, and essential operational knowledge. Following orientation, participants will rotate through various culinary roles, including Banquets Demi Chef (3.5 months), Restaurant Demi Chef (4 months), and Pastry Demi Chef (4 months). Each role focuses on developing specific skills in menu planning, recipe scaling, food preparation, station setup, and service standards within traditional and contemporary American cuisine, as well as pastry and baking. The Orientation phase covers company customers, culture, business strategies, payroll, local training areas, housing, transportation, computer systems, and community resources. The Banquets Demi Chef role involves learning American banquet menus, quality, quantity, setup, timing, and service for large volume production, including various buffet styles and special events. The Restaurant Demi Chef role focuses on a la carte service, preparation, storage, delivery of small volume production, station maintenance, and adherence to food production regulations. The Pastry Demi Chef role involves creating specialty pastries, baking, chocolate work, ice cream production, knife skills, plating, and teamwork under the guidance of the Executive Pastry Chef.

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 most recent employers.

Responsibilities

Receive orientation to the company and local community, including learning about company customers, culture, business strategies, payroll, local training areas, housing options, transportation, computer systems, and community resources.
Learn traditional and contemporary American banquet menus with an emphasis on quality, quantity, setup, timing, and service.
Scale recipes for large volume production and organize preparation, storage, and delivery of volume production.
Prepare 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 maintain department to ensure it is up to standard.
Set up station with predetermined mise en place required to service restaurant operations.
Prepare 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.
Create specialty pastries and baking goods under the direction of the Executive Pastry Chef.
Prepare and bake specialty items according to recipe.
Learn chocolate work for garnishes.
Bake and create cakes to order.
Spin ice cream and manage temperatures during service.
Practice knife work, cut in brunoise, batons, and chiffoniers styles.
Set up and break down the service station.
Plate desserts for service.
Maintain solid menu knowledge and attention to detail with plate presentation.
Work as a team, assisting helpers’ and chefs’ needs and inquiries.