Cook 1 / Commis

Cook 1 / Commis Classification: Hourly / Non‑Exempt Typical Experience: 0–2 years Reports To: Sous Chef or Chef de Tournant Primary Focus: Learn kitchen fundamentals, basic prep, sanitation, and how to successfully work 1–2 stations. Core Responsibilities Assists all kitchen stations and supports daily operations Learns and supports 1–2 stations under supervision Receives and organizes deliveries and storage shelves Follows FIFO, labeling, dating, and organization systems Assists with basic prep, station setup, stocking, and cleaning Helps restock towels, paper goods, labels, and line supplies Supports line sweeps, trash runs, and walk‑in organization Shadows experienced cooks to learn station standards and service flow Owns one small responsibility within the kitchen Growth Path Cook 1 / Commis → Cook 2 / Prep Cook To move into the next role, the employee should: Independently work 1–2 stations with minimal supervision Demonstrate recipe adherence, cleanliness, and urgency Identify needs before being asked Take ownership of one small section, checklist, or area Begin helping newer team members and supporting the shift Evaluation Focus Speed & Efficiency Recipe Adherence Sanitation Communication with Team Members Adaptability Taking Initiative We use eVerify to confirm U.S. Employment eligibility. #J-18808-Ljbffr Copper Vine