Culinary - La Mer - Commis de Cuisine

Position Title

Culinary - La Mer - Commis de Cuisine 3

Halekulani

As an integral part of a team, the Commis de Cuisine 3 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 La Mer in accordance with departmental quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Correct maintenance and use of equipment.
• Use equipment only as intended. Maintain positive coworker relations.
• Be 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: wash hands, set up workstation with required mise en place, tools, equipment, and supplies. Inspect cleanliness and working condition of all tools, equipment, and supplies. Check production schedule and be ready on time for the service.
• Start prep work on items needed for service. Inform Sous Chef or the chef of any shortages before the item runs out. Assist 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.
• Assist supervisor to cook well and present dishes during service time.
• Transport empty, dirty pots and pans to the pot wash station. Direct and assist stewards for efficient cleanup.
• Breakdown workstation and complete closing duties: return items to proper storage areas, rotate returned products, wrap, cover, label and date items. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. Return unused utensils/equipment to specified locations. Restock depleted items. Verify refrigeration temperature.
• Review status of work and follow-up actions with the Commis 3 or Sous Chef or Chef before leaving. Help with mise en place and production and service time cooking. Perform other duties as required or assigned. Write listing for mise en place for next day and for upcoming big mise en place. Respect safety and health manner at all times.

Reports To:

Chef de Partie, Sous Chef, Chef, Executive Chef. Supervises:
None.

Minimum 3 years’ experience. High school diploma or equivalent vocational training certificate. Prior restaurant service and guest relations experience preferred.

Servsafe certification. Culinary certification.

Ensure 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 relations. Ability to expand/condense recipes. Comprehend and follow recipes.

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 during work shift. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

La Mer Kitchen Indoor, air-conditioned office. Indoor/Outdoor, non-air-conditioned. Exposure to variable temperature conditions, noise levels, dust, chemicals, fumes, mites, and/or odor hazards.

Mid-Senior level

Full-time

Other

Restaurants