Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,700.00 - $89,900.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
meal discounts
employee wellness program
Uniform allowance
Job Description
La Mer is a renowned dining establishment known for its commitment to excellence in culinary arts and guest service. Located within a prestigious hotel, La Mer offers an exceptional dining experience blending sophisticated flavors with outstanding hospitality. The restaurant prides itself on maintaining the highest standards of food quality, cleanliness, and guest satisfaction. Employing a team of skilled professionals, La Mer continuously seeks to innovate and enhance the guest experience through culinary creativity and top-tier service.
The role of Commis de Cuisine 1 at La Mer is integral to the smooth operation of the kitchen and the overall dining exp... Show More
The role of Commis de Cuisine 1 at La Mer is integral to the smooth operation of the kitchen and the overall dining exp... Show More
Job Requirements
- Minimum 1 years’ experience
- High school diploma or equivalent vocational training certificate
- Prior restaurant service and guest relations experience preferred
- Servsafe certification required
- Food handling certificate required
- Ability to exert physical effort to transport up to 55 pounds
- Ability to endure various physical movements
- Ability to reach 7 feet
- Ability to maintain a stationary position for up to 8 hours
- Ability to work in varying temperature conditions
- Ability to work in noisy environments
- Ability to tolerate exposure to dust, chemicals, fumes, and odors
Job Qualifications
- Minimum 1 years’ experience
- High school diploma or equivalent vocational training certificate
- Prior restaurant service and guest relations experience preferred
- Servsafe certification
- Food handling certificate
- Ensure familiarity with all hotel services and features to respond to guest inquiries accurately
- Highly organized and detail-oriented
- Ability to multi-task
- Ability to maintain positive guest relations
- Ability to expand and condense recipes
- Comprehend and follow recipes
Job Duties
- Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards
- Correctly maintain and use equipment as intended
- Maintain positive coworker relations
- Be familiar with all hotel services, features, and local attractions to respond to guest inquiries accurately
- Help resolve guest complaints ensuring guest satisfaction
- Monitor and maintain cleanliness, sanitation, and organization of assigned work areas
- Maintain and strictly abide by state sanitation, health regulations, and hotel requirements
- Meet with sous chef or chef to review assignments, anticipated business levels, and changes
- Complete opening duties including cleaning hands, setting up workstation with required mise en place, tools, equipment, and supplies
- Establish priority for mise en place
- Inspect cleanliness and working condition of all tools, equipment, and supplies
- Check production schedule and be ready on time for service
- Start prep work on items needed for service
- Inform sous chef or chef of any shortages before items run out
- Assist operations to ensure optimum guest service
- Maintain proper storage procedures as specified by Health Department and hotel
- Minimize waste and maintain controls to attain forecasted food cost
- Inform sous chef or chef of any excess items that can be utilized
- Ensure worktables are disinfected and sanitized before use
- Assist supervisor during service to cook and present food properly
- Transport empty, dirty pots, and pans to pot wash station
- Direct and assist stewards to enhance clean-up efficiency
- Breakdown workstation and complete closing duties including returning food items to storage, rotating products, wrapping and labeling items, straightening storage areas, cleaning prep areas, returning unused utensils and equipment, and restocking depleted items
- Review status of work and follow-up actions with commis 3, sous chef, or chef before leaving
- Help with mise en place, production, and service time cooking
- Perform all other required duties
- Always respect safety and health guidelines
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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