Commis Chef

Beyond Grad•Rohnert Park, CA

9d•Onsite

About The Position

This placement opportunity includes several departments and positions within the culinary field. The initial phase involves a one-month orientation to the company, local community, and essential operational procedures. Following orientation, the role progresses through various culinary positions, including Banquets Demi Chef, Restaurant Demi Chef, and Restaurant Chef de Parite, with durations ranging from 2 to 6 months. These roles focus on learning and executing traditional and contemporary American cuisine for banquets and a la carte service, emphasizing quality, preparation, organization, and service standards. The final position, Restaurant Chef de Parite, also involves supervisory responsibilities for managing cooks and ensuring kitchen readiness.

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, business strategies, payroll, and local resources.
Receive computer training on company systems.
Learn traditional and contemporary American banquet menus with an emphasis on quality, quantity, setup, timing, and service.
Scale recipes for large volume production.
Organize preparation, storage, and delivery of volume production for banquets.
Prepare contemporary American banquets, classical cuisine banquets, hot and cold buffet stations, and special events.
Set up banquet stations with predetermined mise en place required to service all banquet functions.
Assist in the preparation of banquet event food items 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 restaurant stations to ensure they are up to standard.
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.
Manage 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 to kitchen staff.
Monitor the set up and maintenance of stations to ensure they are up to standard.
Assist with traditional and contemporary restaurant menus with an emphasis on quality, quantity, setup, timing, and service.