Commis II – Staff Dining Kitchen

About the role

The Commis II supports the Staff Dining Kitchen by preparing ingredients, cooking, and ensuring food quality and safety in a fast‑paced hospitality environment.

Key responsibilities

• Prepare, portion, chop, peel, weigh, measure and mix ingredients for cooking.
• Operate ovens, stoves, grills, microwaves and fryers safely and efficiently.
• Cook and assemble dishes according to recipes, presentation and quality standards.
• Prepare cold foods and ensure proper portioning and plating.
• Monitor food temperatures, test doneness and maintain food safety standards.
• Set up and break down work stations, clean and disinfect kitchen areas, tools and equipment.
• Report maintenance needs, accidents and unsafe conditions to the manager.

Required profile

• High school diploma or G.E.D. equivalent.
• At least 1 year of related kitchen or food‑preparation experience.
• Ability to stand, walk, lift up to 25 lb and perform repetitive motions.

Required skills

• Operating kitchen equipment such as ovens, grills, microwaves and fryers.
• Food preparation techniques including chopping, portioning and mixing.
• Food safety and temperature control knowledge.