Commis
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Job overview
The Commis assists culinary leaders with food preparation, production, and service. The role follows recipes and presentation standards, checks food quality and storage conditions, maintains a clean and sanitized workstation, and supports smooth kitchen operations. The posting seeks at least 1 to 2 years of professional kitchen experience; a Culinary Arts degree and upscale-kitchen experience are preferred or advantageous.
Skills & qualifications
Skills
Qualifications
Benefits
Full job description
Experience Required
Minimum of 1 to 2 years of hands-on experience in a professional kitchen environment
Minimum Education Required
Degree in Culinary Arts from an internationally recognized institution is preferred
Expected Start Date
11/01/2026
Compensation
$ / yearly
Hours Per Week
40
Number Of Positions
20
Shift
Morning, Evening
Job Description
At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.
Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.
Job Summary
The Commis is responsible for assisting the Demi Chef de Partie, Chef de Partie, and Culinary Management with the preparation, production, and service of food items of the kitchen. The Commis must be familiar with all policies and procedures of the department.
Key Duties & Responsibilities
Take ownership of your assigned section by consulting with the senior Chef on daily production needs to understand what duties you need to independently accomplish
Adhere to the established recipes, preparation methods, and presentation requirements according to department standards, as laid down by Culinary Management
Demonstrate familiarity with the menu, such as ingredients, portion sizes, cooking methods, preparation times, and presentation requirements, to ensure all dishes—hot or cold—are prepared and served correctly
Constantly check the taste, temperature, and visual appeal of prepared food, confirming that all items meet established quality standards
Conduct daily checks of all fridges and storerooms within your designated area to verify proper temperatures are being maintained and perishable items are in optimal condition, and take preventative action to avoid loss when needed
Prevent the use of spoiled or contaminated ingredients at any stage of preparation, consulting with Culinary Management if there is doubt regarding the freshness of ingredients
Maintain sufficient mise-en-place for your station and your shift, reporting any ingredient shortages to Culinary Management and ordering stock of required ingredients
Before ending your shift, ensure all perishables are correctly stored, your workstation is clean and organized, and all machinery, equipment, and kitchenware are sanitized
Report any damaged, non-functional equipment to the senior Chef on duty
Comply fully with all food safety standards, including HACCP and DIVERSEY protocols
Participate in on-the-job training from senior Chefs to improve your performance
Assist the Steward team when needed to maintain smooth kitchen operations
Perform additional duties as assigned by the Demi Chef de Partie or other members of Culinary Management
Skills, Experience, & Educational Requirements
Minimum of 1 to 2 years of hands-on experience in a professional kitchen environment
Degree in Culinary Arts from an internationally recognized institution is preferred
Previous experience in an upscale kitchen setting is an advantage
Strong knowledge of procedures and methods related to the preparation, production, presentation, and storage of food items, with the ability to apply these effectively in a fast-paced culinary setting
Benefits
Medical Insurance: 80% Employer-Covered (Full-Time, Year-Round Only)
Dental, Vision, and Life Insurance: 100% Employer-Covered (Full-Time, Year-Round Only)
401(k) Program Participation: 4% Employer Match (Full-Time, Year-Round Only)
25 Days of Paid Time Off (Full-Time, Year-Round Only)
Subsidized Colleague Housing
Winter Season Pass Program: Ski Pass or Fitness Pass (Subject to Availability)
Complimentary Transportation
Complimentary Meals on Shift
On-Property Discounts Across Food & Beverage, Wellness, and Retail
Travel Discounts Across Kerzner Properties Worldwide
Physical Requirements
The ideal candidate must be able to perform all physical requirements of the job in a safe manner, with or without reasonable accommodation. Physical requirements include, but are not limited to:
Standing, walking, stooping, kneeling, and bending in an operational environment for extended periods
Frequent bending, twisting, stooping, reaching, and pulling
Lifting and carrying of loads weighing up to 50 pounds
Working in outdoor environments, including high altitudes, that may present extreme weather conditions such as snow, ice, rain, heat, wind, etc.
Is this a registered apprenticeship?
False
Place of Work
On-site
Requisition ID
13333
Job Type
Full Time
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