Commis Kitchen Chef

Reports to: Head Chef

Subordinate: Grill person, sandwich maker

Job Summary: In charge of the BBQ department / station. Responsible for all aspects of presentation (plates, platters, sandwiches) and handles all types of orders (dine-in, take-out, and delivery).

Specific Job Responsibilities:

• Maintains personal hygiene and cleanliness of the restaurant at all
• Reports to duty at least 15 minutes before the start of
• Prepares weekly schedules and obtains the approval of the restaurant manager before making any
• Follows opening, shift change, closing, set-up, and breakdown duties.
• Handles all duties that are assigned by the Head Chef.
• Adheres to daily cleaning schedule assigned by Head Chef.
• Adheres to all work rules, regulations, policies, and
• Reports accidents to the Head Chef (e.g., burns, cuts, etc.).
• Responsible for maintaining the equipment of their
• Reports any equipment requiring maintenance to the Head Chef.
• Maintains adequate stock levels of all items used for the duration of the shift and replenishes stock items when
• Places, tracks, and monitors all inventory orders for their aspect of the
• Follows FIFO inventory
• Is aware of how all food items are prepared and
• Prepares meat and poultry according to recipes and ensures that proper yields are
• Maintains knowledge of all meat patterning, shaping, and
• Stays aware of proper food temperatures in the
• Minimizes food
• Works with the Head Chef in handling orders for the dining room, delivery, and take-out.
• Adheres to standards for taste, portioning, and
• Makes sure the display meat cooler is adequately supplied with skewered meat/poultry
• Promotes teamwork among
• Gives crew all the tools and support needed to be
• Resolves problems with the crew and seeks assistance of the manager if needed.