Commis Chef 1

The placement opportunity includes the following departments and positions: Department: Orientation Position: Orientation Duration: 0.5 month Job Description: You will receive orientation to the company and local community and includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes and transportation options; meet key contacts and other employees; receive computer training on company systems; receive orientation to local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled to take up to one month and takes places concurrently with the first phase of training. Department: Culinary Position: Banquets Cook/demi chef Duration: 4.5 months Job Description: You will learn traditional and contemporary American banquet menus with an emphasis on quality, quantity, setup, timing, service; learn to scale recipes for large volume production; learn to organize preparation, storage, and delivery of volume production; learn preparation of contemporary American banquets, classical cuisine banquets, hot and cold buffet stations, special events and various styles of service; learn to set up station with predetermined mise en place required to service all banquet functions; assist in the preparation of banquet event food items using predetermined methods in a timely and consistent manner. Department: Culinary Position: Restaurants Cook/demi chef Duration: 5 months Job Description: You will learn traditional and contemporary restaurant menus with an emphasis on quality, quantity, setup, timing, service; organizing the preparation, storage, and delivery of small volume production for a la carte service; set up and maintenance of department to ensure that it is up to standard; learn to set up station with predetermined mise en place required to service restaurant operations; learn preparation of all restaurant food items using predetermined methods in a timely and consistent manner; observe and practice food production practices that meet federal and state regulations. Department: Culinary Position: Restaurant Chef de Partie Duration: 2 months Job Description: You will learn supervisor skills by managing the performance of cooks in restaurant kitchen; learn to coordinate work assignments and ensure kitchen is prepared for service; learn to take appropriate action to correct deficient conditions; evaluate, counsel and provide leadership support; monitor set up and maintenance of stations to ensure it is up to standard; assist with traditional and contemporary restaurant menus with an emphasis on quality, quantity, setup, timing, service; organizing the preparation, storage, and delivery of small volume production for a la carte service. Requirements Culinary degree/ NQF 5 & above plus current culinary experience Must have prior 6 months experience or more (more the better) Previous hot line experience!