Commis I / Extern (Late Winter and Spring 2027)

About the Role

Under the general supervision of the Chef de Cuisine, the Culinary Extern / Commis I is responsible for the daily mise en place for the restaurant and related guest-facing experiences. This role supports culinary production by following the guidance of the Sous Chefs, Chef de Cuisine, and Executive Chef/Owner. While primarily focused on back-of-house operations, the Culinary Extern may occasionally engage with guests and must demonstrate warmth, professionalism, and a commitment to exceptional hospitality.

Responsibilities

• Culinary Execution
  • Prepare and execute all menu items consistently, following established recipes, portion standards, and plating guidelines.
  • Produce mise en place efficiently, accurately, and in alignment with daily prep lists and directives from supervisory chefs.
  • Maintain a personal recipe and technique journal in alignment with current menu offerings and company standards.
  • Proactively address and resolve any issues that arise during preparation or service.
• Station & Workflow Management
  • Organize and prioritize daily tasks to ensure timely and thorough completion of all prep and service responsibilities.
  • Conduct pre-shift checks to confirm necessary items are stocked and meet quality standards; promptly report shortages or quality concerns to the appropriate supervisor.
• Cleanliness & Sanitation
  • Maintain a clean, organized, and sanitary work environment throughout each shift, adhering to all food safety and hygiene protocols.
  • Support a clean and well-maintained kitchen by participating in routine cleaning tasks and promoting best practices in sanitation and organization.
  • Ensure all kitchen equipment is cleaned regularly and maintained in proper working condition.
  • Comply with all company policies, health regulations, and safety guidelines.
• Team Communication & Collaboration
  • Communicate clearly and respectfully with team members to ensure consistency and uphold culinary standards.
  • Attend all scheduled staff meetings, prepared to participate actively—particularly in areas such as ideation and menu development.
• General Duties
  • Perform additional tasks and responsibilities as assigned by the culinary leadership team.

Requirements

• High school diploma or equivalent required.
• Current enrollment in an accredited culinary program required.
• Additional education, certifications, or relevant work experience may be considered.
• Strong commitment to culinary excellence, quality, and hospitality.
• Passion for creating memorable guest experiences.
• Ability to deliver warm, professional, and knowledgeable service.
• Excellent communication and interpersonal skills.
• Strong time management, organizational, and task prioritization skills.
• Desire to learn, grow, and develop culinary skills in a dynamic environment.
• Willingness to work collaboratively in a fast-paced, team-oriented kitchen.
• Flexibility to work evenings, weekends, holidays, and extended hours as needed.
• Basic proficiency in math and computer literacy required.

Environmental and Physical Requirements

• Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards.
• Must be able to lift and carry up to 50 pounds safely.
• Ability to stand and walk for prolonged periods of time.
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment.

Key Competencies

• To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members.
• To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans.
• To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing respect and empathy with one another.
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve performance.
• To be flexible, responding quickly and positively to changing environments.
• To maintain high team focus via cooperation and support to other team members in the pursuit of department goals.
• To be a positive role model and demonstrate the ethos of Kyle, Katina, and the management team.

Compensation + Benefits

• Paid Externship: $16.90 per hour
• Employee Assistance Program - 6 free counseling sessions annually for you and your household members
• Daily Family Meal
• Uniform