Commis Chef
About The Position
This placement opportunity is designed for individuals pursuing a career in the culinary arts, offering a structured program across various departments within a hospitality setting. The program includes an initial orientation phase, followed by hands-on experience in different culinary roles such as Banquets Demi Chef, Restaurant Demi Chef, and Restaurant Chef de Parite. The duration of the program is approximately 12 months, providing comprehensive training in both traditional and contemporary American cuisine, with a strong emphasis on quality, service, and production management. Participants will gain experience in large-volume banquet production as well as a la carte restaurant service, learning essential skills in recipe scaling, food preparation, station setup, and kitchen management. The program also includes an orientation to the company, local community, and essential administrative 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)
- Shown consistent career growth over the last years
- Shown serious commitment to your most recent employers
Responsibilities
- Receive orientation to the company and local community, including learning about customers, culture, and business strategies.
- Learn about payroll schedules and tax withholding.
- Gain knowledge of local training areas, housing options, and transportation.
- Meet key contacts and other employees.
- 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.
- Learn to 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.
- Learn to set up stations 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.
- Learn to set up and maintain department to ensure it is up to standard.
- Learn to set up stations 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.
- Learn to coordinate work assignments and ensure the kitchen is prepared for service.
- Learn to 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
