Commis I

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist; prepare cold foods; regulate oven temperatures; thaw frozen items; ensure proper portioning, garnish, and overall food quality; maintain food logs; inform chef of excess items for daily specials; communicate menu specials and out-of-stock items to Food & Beverage staff; assist management with hiring, training, scheduling, evaluating, counseling, disciplining, and motivating staff; uphold safety, confidentiality, and professional appearance; support team to meet goals and deliver guest service; stand for extended periods and lift up to 25 pounds; follow safety policies and complete required trainings.