Commis Chef

Summary/Objective

The cook is responsible for preparing and/or directing the preparation of food to be served, complying

with all applicable sanitation, health and personal hygiene standards and following established food

production programs and procedures. The cook is responsible for appropriate use of facility supplies and

equipment to minimize loss, waste and fraud.

Essential Functions

1. Prepares or directs preparation of food served using established production procedures and

systems.

a. Determines amount and type of food and supplies required using production systems.

b. Ensures availability of supplies and food or approved substitutions in adequate time for

preparation.

c. Sets steam table; serves or ensures proper serving of food for tray line or dining room.

2. Complies with established sanitation standards, personal hygiene and health standards. Observes

proper food preparation and handling techniques.

3. Stores food properly and safely, marking the date and item.

4. Reports necessary equipment repair and maintenance to supervisor.

5. Correctly prepares all food served following standard recipes and special diet orders.

6. Plans food production to coordinate with meal serving hours so that excellence, quality,

temperature and appearance of food are preserved.

7. Apportions food for serving.

8. Maintains daily production records.

+. Keeps work area neat and clean at all times; cleans and maintains equipment used in food

preparation.

10. Completes food temperature checks before service.

Competencies

1. Collaboration Skills.

2. Customer/Client Focus.

3. Flexibility.

4. Stress Management/Composure.

Supervisory Responsibility

This position has no supervisory responsibilities.

Work Environment

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher,

slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat,

steam, fire and noise.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to

successfully perform the essential functions of this job.

The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull

items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and

the ability to follow written and oral instructions and procedures.

Position Type/Expected Hours of Work

This is a full-time position. Days and hours of work are Monday through Friday, 8:30 a.m. to 5 p.m.

Required Education and Experience

1. Prior experience in a related food service position.

Preferred Education and Experience

1. A high school diploma or equivalent.

Additional Eligibility Qualifications

None required for this position.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities,

duties or responsibilities that are required of the employee for this job. Duties, responsibilities and

activities may change at any time with or without notice.

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