Job Details

As an integral part of a team, the Commis de Cuisine 2 is responsible for continuously looking for ways to improve each guest's experience from providing exceptional guest service to helping the operations in the preparation of the food in Banquet Kitchen in accordance with departmental quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment.ESSENTIAL FUNCTIONSMaintain complete knowledge of and comply withAll departmental policies/service procedures/standards.Correct maintenance and use of equipment.Maintain complete knowledge of correct maintenance and use of equipmentUse equipment only as intended.Maintain positive co-worker relationsBe familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.Help resolve guest complaints, ensuring guest satisfaction.Monitor and maintain cleanliness, sanitation and organization of assigned work areas.Maintain and strictly abide by state sanitation/health regulations and hotel requirements.Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.Complete opening duties:Clean the hand often as soon as you needSet up workstation with required Mis en place, tools, equipment, and supplies.Establish priority to do the mise en placeInspect the cleanliness and working condition of all tools, equipment, and supplies.Check production schedule and be ready on time for the serviceStart prep work on items needed for serviceInform the Sous Chef or the chef of any shortages before the item runs outAssist the operations as required to ensure optimum service to guests.Maintain proper storage procedures as specified by Health Department and Hotel requirements.Minimize waste and maintain controls to attain forecasted food cost.Inform the Sous Chef or Chef of any excess items that can be utilizedBe sure the worktables are disinfected and sanitize before you will useIn the service time assist your supervisor to cook well and to do a nice presentationTransport empty, dirty pots and pans to the pot wash station.Direct and assist Stewards in order to make clean-up a more efficient process.Breakdown workstation and complete closing dutiesRotate all returned productsWrap, cover, label, and date all items being put awayStraighten up and organize all storage areasClean up and wipe down food prep areas, reach-ins/walk-ins, and shelvesReturn all unused and clean utensils/equipment to the specified locationsRestock items that were depleted during the shiftVerification of the temperature of refrigeration of it's positionReview status of work and follow-up actions required with the Commis 3 or Sous Chef or Chef before leavingHelp the operation with Mise en place and production and the service time cookingPerform all other duties as may be required or assignedWrite the listing for the mise en place for the next day for your position as well as writing the listing for the big mise en place for the day upcomingAt all times, respect the Safety manner and the health mannerSUPERVISORY REQUIREMENTSReports To: Supervisor (Commis 3, Chef de Partie, Sous Chef, Chef de Cuisine, Executive Chef)Supervises: NoneEDUCATION/EXPERIENCEMinimum 2 years' experienceHigh school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.LICENSES/CERTIFICATIONSServsafe certificationCulinary certificationKNOWLEDGE, SKILLS, & ABILITIESEnsure familiarity with all hotel services/features to respond to guest inquiries accurately.Must be highly organized, detail-oriented and have the ability to multi-task.Ability to maintain positive coworker relationsAbility to expand/condense recipes.Comprehend and follow recipes.PHYSICAL DEMANDSThe physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Ability to exert physical effort to transport up to 50 pounds.Ability to endure various physical movements throughout the work areas.Ability to reach 7 feet.Maintain a stationary position for up to 8 hours throughout work shift.WORK ENVIRONMENTBanquets KitchenIndoor, air conditioned officeIndoor/Outdoor, non-air conditionedExposure to variable temperature conditions.Exposure to variable noise levels.Exposure to dust, chemicals, fumes, mites, and/or odor hazards.