Position: Commis Chef
About: The Commis Chef is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. The Lead Chef may be responsible for oversight or delegation of responsibilities within the culinary operation.
Requirements: Schedules and assigns daily work assignments to a food service team and oversees the completion of tasks; Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc.; Cooks and prepare a variety of food according to production guidelines and standardized recipes; Sets up workstation with all needed ingredients and equipment; Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items; Safely utilizes a variety of utensils including knives; Operates equipment such as ovens, stoves, slicers, mixers, etc.; Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods; Arranges, garnishes, and portions food according to established guidelines; Properly stores food by adhering to food safety policies and procedures; Cleans and sanitizes work areas, equipment, and utensils; Maintains excellent customer service and positive attitude towards guests, customers, clients, co-workers, etc.; Adheres to Aramark safety policies and procedures including proper food safety and sanitation; Ensures security of company assets.
Benefits: Career development opportunities, Equal employment opportunity, Employee participation in all aspects of the company, Global presence serving millions of guests daily, Focus on professional growth
