Commis II

Responsible for preparing and cooking food in accordance with recipes, quality and presentation standards, and health and safety regulations. Supports the culinary team by preparing ingredients, maintaining cleanliness, and ensuring efficient operation of kitchen stations. Contributes to delivering a high-quality dining experience by maintaining food quality, safety, and team collaboration.

Key Responsibilities   Food Preparation & Cooking
Prepare ingredients for cooking, including portioning, chopping, washing, peeling, and storing food.
Wash and peel fresh fruits and vegetables.
Weigh, measure, and mix ingredients accurately.
Prepare and cook food items according to recipes, quality standards, and preparation checklists.
Prepare cold foods and assist in plating dishes.
Test food to ensure it is cooked to the proper temperature and quality.
Equipment Operation & Station Management
Operate kitchen equipment including ovens, stoves, grills, microwaves, and fryers.
Set up and break down workstations before and after shifts.
Serve food in proper portions and on proper receptacles.
Monitor appliance and food temperatures for accuracy and safety compliance.
Sanitation & Cleanliness
Wash and disinfect kitchen areas, tables, tools, knives, and equipment.
Maintain a clean and organized kitchen environment in line with sanitation and safety standards.
Safety & Compliance
Follow all safety and security procedures; report maintenance needs, accidents, injuries, and unsafe conditions to the manager.
Complete required safety training and certifications.
Adhere to uniform, grooming, and appearance standards.
Protect company assets and maintain the confidentiality of proprietary information.
Teamwork & Communication
Communicate clearly and professionally with team members.
Build and maintain positive working relationships.
Support team goals and listen and respond to concerns of coworkers.
Uphold quality expectations and kitchen standards at all times.

Physical Requirements
Ability to stand, walk, or sit for extended periods or entire shifts.
Able to reach overhead and below the knees, bend, twist, pull, and stoop as needed.

Preferred Qualifications

Education:

High school diploma or G.E.D. equivalent.

Experience:

At least 1 year of related work experience in a professional kitchen setting.
Supervisory

Experience:

None required.
License/Certification:
Not required.