Commis Chef


- Reports to: Chef De Cuisine
 Direct reports: n/a
 Follow recipe standards, correct usage and care of equipment, proper storage and stock rotation
 Prep and peel vegetables, slice cheese, prepare salads, collect pots and pans and general culinary duties as assigned
 Will rotate through various galley sections on a bi-monthly basis Job Responsibilities
 Clean and sanitize work station according to USPH standards


- Minimum two-three years cooking experience (this may include apprenticeship time) in a large, high volume production kitchen, 200 covers per meal period, preferred.
- Formal culinary education, preferred.