Commis

**Key** **Responsibilities**
- Meet with Chef De Partie/Executive Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
- Complete opening duties: Set up workstation with required mise en place, tools, equipment and supplies according to standards. Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies with standards, Check production schedule and pars, Establish priority items for the day.
- Inform the Chef De Partie/Sous Chef of any supplies that need to be requisitioned for the day's tasks.
- Set up workstation with required mise en place, tools, equipment and supplies according to standards.
- Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies with standards. Check production schedule and pars.
- Establish priority items for the day.
- Inform the Chef De Partie/Sous Chef of any supplies that need to be requisitioned for the day's tasks.
- Transport supplies from the storeroom and stock in designated areas.
- Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
- Start prep work and production of items needed for the day.
- Record Daily Fridge/ Freezer temperatures in accordance to the HACCP
- Select, clean and prepare meat, seafood and vegetables.
- Handle seafood according to HACCP/Provincial and Federal health regulations.
- Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
- Check P.O.S. printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
- Prepare and produce Sauté, Grill & Sauce from the menu items for designated Food & Beverage outlets.
- Prepare all dishes following recipes and yield guides, according to department standards.
- Inform the Chef De Partie /Sous Chef of any shortages before the item runs out.
- Communicate any assistance needed during busy periods to the Chef De Partie /Sous Chef to ensure optimum service to guests.
- Inform Chef De Partie /Sous Chef of any excess items that can be used in daily specials or elsewhere.
- Maintain proper storage procedures as specified by Health Department and hotel requirements/HACCP.
- Minimize waste and maintain controls to attain forecasted food cost.
- Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves according to HACCP.
- Maintain highest standard of professionalism, ethics, grooming and attitude towards guests, clients & internal guests. Contribute an energetic and positive attitude to the hotel atmosphere. Perform other related duties as required.
- Other duties as required.

**Qualifications**
- Minimum 1 to 2 years’ experience in a 4- or 5-star hotel or restaurant.
- High school diploma: culinary certification preferred or a relevant field of work, or an equivalent combination of education and work-related experience.
- Ability to perform job functions with mínimal supervision; ability to work cohesively with co-workers as part of a team and the ability to be a leader and teacher to co-workers. Know the accident and safety standards for the hotel/resort and be able to respond to a guest/customer request for medical assistance. Knowledge of safety equipment and procedures as outlined by the Hotel. Knowledge of special medical assistance in regard to food allergies and health needs of the hotel/ resort guest/ customer.
- Required to speak, read and write English, with fluency in other languages preferred.
- Must be able to exert physical effort, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
- Food Safe Certification is a plus.
- We encourage personal and professional growth. Continue the Rosewood Journey through global talent development opportunities.

**Benefits**:

- Dental care
- Paid time off
- Store discount
- Vision care

Day range:

- Weekend availability

Flexible Language Requirement:

- French not required

Shift:

- Afternoon shift
- Day shift
- Evening shift
- Morning shift

Ability to commute/relocate:

- Vancouver, BC V6C 1P7: reliably commute or plan to relocate before starting work (required)

**Education**:

- Secondary School (preferred)

**Experience**:

- sales: 1 year (preferred)
- Customer service: 1 year (preferred)

Licence/Certification:

- Serving It Right (preferred)

Shift availability:

- Night Shift (preferred)

Work Location: In person