First Commis – Food & Beverage

About the role

The First Commis supports the kitchen team in preparing high‑quality meals and ensuring smooth service in a busy hotel environment. This full‑time, onsite position reports to the Chef and collaborates closely with food‑and‑beverage staff.

Key responsibilities

• Prepare special meals, substitute items and cold foods according to recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills and roasters; pull and thaw frozen items.
• Ensure proper portioning, arrangement, garnish and maintain food logs.
• Monitor food quality and quantity, inform the Chef of excess items for daily specials.
• Communicate menu specials and out‑of‑stock items to service staff.
• Assist management with hiring, training, scheduling and employee coaching.
• Follow all safety, security and company policies; report maintenance needs and incidents.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• Minimum 3 years of relevant kitchen experience.
• No supervisory experience required.
• Ability to work standing, walking or sitting for extended periods and lift up to 25 lb.

Required skills

• Oven, grill and roaster operation.
• Food preparation and cooking according to recipes.
• Food safety, hygiene and logging procedures.
• Portion control and food garnish techniques.