Commis

Description

· Ensure that prep lists are completed by the end of the shift with no unauthorized overtime

· Ensure that all opening/closing procedures are completed and set for the next shift 

· Monitor all refrigeration and dry storage for proper handling and rotation 

· Participate and maintain knowledge with ongoing education programs for sanitation and safety 

· Check daily production sheets and verify with Chef de Cuisine or Sous Chef as to daily work needs 

· Monitor food quality and rotate food in walk ins and freezers to minimize waste and spoilage 

· Ability to help prepare orders according to the established standard

· Follow all sanitation guidelines and safety precautions

· Leave work stations in a clean and orderly fashion. All foods must be covered, labeled, and properly stored

· Be familiar with all kitchen equipment, their functions and maintenance requirements

· Gain and possess an understanding/knowledge and adherence to kitchen policies and procedures

· Know all safety and emergency procedures and participate in recycling procedures of trash disposal

· Wear gloves when handling food that is 'ready-to-eat'

· Make logical decisions relating to par levels, must be able to organize and prioritize daily par sheets.

· Learn to read and understand banquet BEO

· Make daily a thorough mis-en-place of all items featured on the menu

· Must be able to read standardized recipes and help prepare

· Communicate effectively with co-workers and managers; ensure efficient and effective communication with front of house staff

· Ability to multi-task while maintaining a high level of organization and remaining detail oriented

· High School Equivalency, some Vocational or Technical Schooling in the culinary arena preferred

· Ability to work and/or be exposed to high heat sources, steam, boiling liquids, sharp knives, electrical equipment and potentially wet floors. Extreme caution must be exercised when encountered with these conditions

· Must be able to carry an oval tray and deliver food to our guests with accuracy and grace.

· Lifting supplies or equipment of 30 pounds or more.

· Frequent periods of pushing, pulling, bending, stooping, upward reaching in a hot kitchen environment.

· Prolonged periods of standing and walking in hot kitchen environment.