Commis

Position Overview

This role involves preparing specialty dishes and alternative meal options while managing cooking equipment such as ovens, broilers, grills, and roasters effectively to maintain required temperatures.

Key Duties

• Retrieve frozen food items for thawing in refrigeration.
• Ensure correct portion sizes, plating, and garnishing of dishes.
• Keep detailed food logs and monitor the quality and quantity of prepared food.
• Communicate with team members for assistance during peak service times.
• Notify the Chef about surplus ingredients for daily specials.
• Update Food & Beverage staff on menu specials and items unavailable due to stock.
• Adhere closely to recipes, quality standards, presentation guidelines, and preparation checklists.
• Prepare and handle cold dishes as needed.

Team Collaboration and Compliance

• Support management in hiring, training, scheduling, appraising, counseling, disciplining, motivating, and coaching kitchen staff.
• Act as a professional example to staff.
• Follow all health and safety policies, reporting any maintenance requirements, accidents, injuries, or unsafe conditions promptly.
• Complete all required safety trainings and certifications.
• Maintain a clean and professional personal appearance and uniform.
• Protect confidential company information and safeguard company assets.
• Anticipate and meet guests’ service needs effectively.
• Communicate clearly and professionally with colleagues.
• Foster positive working relationships and support team goals by responding constructively to concerns.
• Comply with quality expectations and standards consistently.

Physical Requirements and Additional Responsibilities

• Ability to stand, sit, or walk for prolonged periods.
• Capability to reach overhead and below the knees, including actions such as bending, twisting, pulling, and stooping.
• Handle objects weighing up to 25 pounds independently.
• Perform other reasonable duties as assigned by supervisors.

Preferred Qualifications and Experience

• Technical, trade, or vocational school degree
• Minimum of 3 years of relevant culinary experience.
• No supervisory experience required.
• No license or certification required.

About the Employer

EDITION Hotels are a unique blend of Ian Schrager’s visionary boutique hotel concepts, exceptional luxury service, and Marriott International’s global presence, aiming to provide a luxury hospitality experience that balances polish with personality and comfort with charm.

The company values diversity and commits to equal opportunity employment, embracing various backgrounds and experiences while fostering a respectful and inclusive environment.

Joining EDITION means becoming part of a global team committed to inspiring and challenging staff to deliver heartfelt service, producing unforgettable experiences for every guest.