Commis I

Job description

Key Responsibilities

• Prepare special meals or substitute items as required.
• Regulate temperatures of cooking equipment, including ovens, broilers, grills, and roasters.
• Manage food thawing processes from freezer storage to refrigeration.
• Ensure correct portioning, arrangement, and garnishing of food.
• Maintain accurate food logs and monitor the quality and quantity of prepared food.
• Communicate assistance needs during peak periods and inform the Chef of excess food items for daily specials.
• Notify Food & Beverage service staff of menu specials and out-of-stock items.
• Prepare and cook food in adherence to recipes, quality standards, presentation standards, and food preparation checklists.
• Prepare cold food items.
• Operational and Support Duties
• Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.
• Serve as a role model for colleagues.
• Adhere to all company, safety, and security policies and procedures.
• Report maintenance needs, accidents, injuries, and unsafe work conditions to management.
• Complete all required safety training and certifications.
• Maintain a clean and professional uniform and personal appearance.
• Maintain confidentiality of proprietary information and protect company assets.
• Anticipate and address guests’ service needs.
• Communicate professionally and clearly with others.
• Develop and maintain positive working relationships with colleagues and support team goals.
• Listen and respond appropriately to employee concerns.
• Ensure adherence to quality expectations and standards.
• Perform other reasonable job duties as requested by Supervisors.
• Physical Requirements
• Ability to stand, sit, or walk for extended periods.
• Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Ability to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.

Requirements

• Candidates should possess 2-5 years of relevant experience in a culinary role. The ability to follow recipes and maintain high standards of food quality and presentation is essential. Strong communication skills and the capacity to work effectively within a team are also required.