Commis 3 - Pastry Kitchen

Position Information

Kitchen Responsibilities

• Prepare ingredients by portioning, chopping, washing, peeling, weighing, measuring, and mixing.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists.
• Prepare cold foods, test cooking sufficiency, monitor food quality, and serve proper portions.
• Operate ovens, stoves, grills, microwaves, and fryers.
• Set up and break down the workstation.
• Wash and disinfect kitchen areas, tables, tools, knives, and equipment.
• Check and ensure the correct temperature of appliances and food.

Physical and Work Requirements

• Stand, sit, or walk for an extended period or an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.

Preferred Qualifications

• High school diploma or GED equivalent is preferred.
• At least one year of related work experience is preferred.
• No supervisory experience is required.
• No license or certification is specified.

Safety and Professional Standards

• Follow company safety and security policies and procedures.
• Report maintenance needs, accidents, injuries, and unsafe work conditions to a manager.
• Complete safety training and certifications.
• Maintain a clean and professional uniform and appearance, protect company assets, and maintain confidentiality.
• Communicate professionally, maintain positive working relationships, and support team goals.