Employee Cafeteria Commis

Shore-Lodge-Whitetail-LLC; McCall (ID); On-site; USD 32,000 - 48,000; Full time

Job summary

Shore Lodge is seeking a diligent Commis to support our culinary team across multiple outlets. You will assist chefs, perform prep tasks, and learn station duties while adhering to safety and sanitation standards.

You will help manage mise-en-place, monitor storage, and ensure accuracy in food handling. The role requires teamwork, focus, and the ability to adapt to different kitchen stations and menus.

Qualifications

• High School Equivalency; Vocational or Technical Schooling in culinary preferred.
• Ability to work around high heat sources, steam, knives and electrical equipment in a hot kitchen.
• Must be able to carry an oval tray and deliver food to guests with accuracy.
• Lifting supplies or equipment of 30 pounds or more.
• Frequent bending, pushing, pulling, and standing in a hot kitchen environment.

Responsibilities

• Assist Chefs across outlets with food preparation and station setup.
• Complete prep lists by shift end and ensure procedures are ready for the next shift.
• Monitor refrigeration and dry storage, rotate stock with attention to safety and waste.
• Read and follow standardized recipes and banquet notes (BEO) when needed.
• Maintain sanitation and safety guidelines and keep stations clean and organized.

Education

High School Equivalency; Vocational or Technical Schooling in culinary preferred

Food safety & sanitation awareness

Job description

Description

As a Commis at Shore Lodge, you will assist the assigned Chefs in all duties. You will need to be able to execute various food preparation requirements while following all safety and sanitation standards performing in one of our 8 outlets. You must be flexible and able to work in different stations in the kitchen and learn the skills required to improve your knowledge.

WHAT YOU GET TO DO:

• Ensure that prep lists are completed by the end of the shift with no unauthorized overtime
• Ensure that all opening/closing procedures are completed and set for the next shift
• Monitor all refrigeration and dry storage for proper handling and rotation
• Participate and maintain knowledge with ongoing education programs for sanitation and safety
• Check daily production sheets and verify with Chef de Cuisine or Sous Chef as to daily work needs
• Monitor food quality and rotate food in walk ins and freezers to minimize waste and spoilage
• Ability to help prepare orders according to the established standard
• Follow all sanitation guidelines and safety precautions
• Leave work stations in a clean and orderly fashion. All foods must be covered, labeled, and properly stored
• Be familiar with all kitchen equipment, their functions and maintenance requirements
• Gain and possess an understanding/knowledge and adherence to kitchen policies and procedures
• Know all safety and emergency procedures and participate in recycling procedures of trash disposal
• Wear gloves when handling food that is 'ready-to-eat'
• Make logical decisions relating to par levels, must be able to organize and prioritize daily par sheets.
• Learn to read and understand banquet BEO
• Make daily a thorough mis-en-place of all items featured on the menu
• Must be able to read standardized recipes and help prepare
• Communicate effectively with co-workers and managers; ensure efficient and effective communication with front of house staff
• Ability to multi-task while maintaining a high level of organization and remaining detail oriented

Requirements

WHAT YOU NEED TO BE SUCCESSFUL:

• High School Equivalency, some Vocational or Technical Schooling in the culinary arena preferred
• Ability to work and/or be exposed to high heat sources, steam, boiling liquids, sharp knives, electrical equipment and potentially wet floors. Extreme caution must be exercised when encountered with these conditions
• Must be able to carry an oval tray and deliver food to our guests with accuracy and grace.
• Lifting supplies or equipment of 30 pounds or more.
• Frequent periods of pushing, pulling, bending, stooping, upward reaching in a hot kitchen environment.
• Prolonged periods of standing and walking in hot kitchen environment.