Commis Chef

Beyond Grad•601 Loyola Avenue, LA

7d•Onsite

About The Position

This placement opportunity offers a comprehensive training program within various culinary departments, designed to develop skills in a range of kitchen roles. The program includes orientation to the company and community, followed by hands-on experience in Garde Manger, Restaurant Demi Chef, Banquet Demi Chef, and Restaurant Chef de Partie positions. Trainees will learn food preparation, presentation, recipe scaling, station management, and supervisory skills, with a focus on quality, timing, and service standards in both à la carte and banquet settings. The program emphasizes adherence to food safety regulations and consistent career growth within the hospitality industry.

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 customers, culture, and business strategies.
Learn about payroll schedules and tax withholding.
Gain knowledge of the local training area, housing options, and transportation.
Meet key contacts and other employees, and receive computer training on company systems.
Prepare and coordinate the production of cold food items to maintain high standards of quality and presentation.
Learn American contemporary styles of food presentation and preparation.
Prepare requisitions for supplies and food items for production.
Check and control proper storage of all food items to maintain product freshness.
Learn preparation of savory items and entrees, including culinary knife skills and cuts.
Develop skills in product tasting, station organization, egg cookery, small sauce production, and various protein cookery methods.
Learn the process for simultaneous preparation of several portions of vegetables, starches, and proteins.
Master the construction of food presentations on plates and evaluation of results.
Learn traditional and contemporary American banquet menus, focusing on quality, quantity, setup, timing, and service.
Gain experience in scaling recipes for large-volume production and preparing classical cuisine for banquets, hot and cold buffet stations, and special events.
Become familiar with the menu and all food products, ensuring proper stocking and maintenance of designated food stations.
Learn how to set up stations with the necessary mise en place to service all banquet functions.
Assist in the timely and consistent preparation of banquet event food items using predetermined methods.
Practice proper food handling and storage procedures in compliance with regulations.
Learn supervisor skills by managing the performance of cooks in a 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 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.
Organize the preparation, storage, and delivery of small volume production for à la carte service.