Line Cook 1 / Commis Chef

Line Cook 1 / Commis Chef

Classification: Hourly / Non-Exempt

Typical Experience: 02 years

Reports To: Sous Chef or Chef de Tournant

Primary Focus: Learn kitchen fundamentals, basic prep, sanitation, and how to successfully work 12 stations.

Core Responsibilities:

Assists all kitchen stations and supports daily operations

Learns and supports 12 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 12 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

Included Benefits: 401K and Insurance Available Daily Staff Meal Flexible Scheduling Dine-in Discounts throughout Brechtel Hospitality concepts Cleary defined Career Growth Path We use eVerify to confirm U.S. Employment eligibility.