Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $16.25 - $33.25
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Paid holidays
Employee Discounts
Professional development opportunities
Job Description
Our client is a distinguished hospitality establishment with a specialized culinary operation in Orchids Kitchen, recognized for delivering exceptional dining experiences to its guests. As a reputable and dynamic part of the hotel industry, this company is committed to upholding stringent quality standards and impeccable service. Their culinary operations emphasize excellence in food preparation, workplace cleanliness, and guest satisfaction, which are key drivers of their continued success.
The role of Commis de Cuisine 2 is critical within this high-functioning team. This position is responsible not only for assisting in food preparation according to departmental quality standards but also for actively... Show More
The role of Commis de Cuisine 2 is critical within this high-functioning team. This position is responsible not only for assisting in food preparation according to departmental quality standards but also for actively... Show More
Job Requirements
- Minimum 2 years' experience
- high school diploma or equivalent vocational training certificate
- Servsafe certification
- culinary certification
- ability to work in fast-paced and physically demanding environment
- ability to transport up to 50 pounds
- ability to stand for extended periods
- ability to reach up to 7 feet
- strong communication skills
- team player mindset
Job Qualifications
- Minimum 2 years' experience
- high school diploma or equivalent vocational training certificate
- prior restaurant service and guest relations experience preferred
- Servsafe certification
- culinary certification
- ability to expand/condense recipes
- ability to comprehend and follow recipes
- highly organized and detail-oriented
- ability to multi-task
- ability to maintain positive coworker relations
- familiarity with all hotel services/features
Job Duties
- Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards
- correct maintenance and use of equipment
- use equipment only as intended
- maintain positive coworker relations
- be familiar with all hotel services/features and local attractions/activities 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 to review assignments, anticipated business levels, changes and other information pertinent to the job performance
- complete opening duties including setting up workstation with required mis en place, tools, equipment, and supplies
- inspect cleanliness and working condition of all tools, equipment, and supplies
- check production schedule and be ready on time for the service
- start prep work on items needed for service
- inform the Sous Chef or Chef of any shortages before the item runs out
- assist the operations as required to ensure optimum service to guests
- maintain proper storage procedures as specified by Health Department and Hotel requirements
- minimize waste and maintain controls to attain forecasted food cost
- inform the Sous Chef or Chef of any excess items that can be utilized
- ensure worktables are disinfected and sanitized before use
- assist supervisor during service time to cook well and present dishes nicely
- transport empty, dirty pots and pans to pot wash station
- direct and assist Stewards for efficient clean-up
- break down workstation and complete closing duties including returning all food items to proper storage, rotating products, wrapping and labeling items, organizing storage areas, cleaning prep areas, restocking items, and verifying refrigeration temperatures
- review status of work and follow-up actions with Commis 3, Sous Chef or Chef before leaving
- write mise en place listings for next day
- respect safety and health manners at all times
- perform other duties as required or assigned.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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