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Commis De Cuisine Jobs (NOW HIRING)

Auberge Collection

Commis de Cuisine

Kennebunk, ME · On-site

$69K - $95K/yr

The White Barn Restaurant, a culinary legend, Forbes Five Star and AAA Five Diamond fine dining destination, offers seasonal, contemporary New England cuisine while the new Little Barn is a casual ...

Akari

Commis Chef

Manhattan, NY · On-site

$32.09/hr

The Commis is responsible for preparing ingredients, performing basic cooking, as well as ... Follow prep lists created by the Sous Chef, Executive Sous Chef, or Chef de Cuisine * Prepare ...

Nama

Commis Chef

Manhattan, NY · On-site

$32.09/hr

The Commis is responsible for preparing ingredients, performing basic cooking, as well as ... Follow prep lists created by the Sous Chef, Executive Sous Chef, or Chef de Cuisine * Prepare ...

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Commis De Cuisine information

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How much do commis de cuisine jobs pay per year?

As of Aug 8, 2026, the average yearly pay for commis de cuisine in the United States is $34,980.00, according to ZipRecruiter salary data. Most workers in this role earn between $34,500.00 and $36,000.00 per year, depending on experience, location, and employer.

What is the difference between Commis De Cuisine vs Demi Chef de Partie?

AspectCommis De CuisineDemi Chef de Partie
ResponsibilitiesAssists senior chefs, prepares basic ingredients, maintains cleanlinessManages specific station, prepares dishes, supervises junior staff
Experience & CertificationsEntry-level, culinary diploma often preferredIntermediate experience, culinary certification beneficial
Work EnvironmentKitchen support role, team-basedMore autonomous, specialized station
Usage in IndustryCommon entry-level position in kitchensMid-level role, stepping stone to Chef de Partie

The main difference between a Commis De Cuisine and a Demi Chef de Partie lies in responsibility and experience. Commis De Cuisine is an entry-level role focused on supporting kitchen operations, while Demi Chef de Partie manages a specific station with more independence. Both roles require culinary training, but the Demi Chef de Partie typically has more experience and responsibilities, serving as a bridge to higher chef positions.

What is a commis de cuisine?

A Commis De Cuisine is an entry-level chef in a professional kitchen who works under the supervision of more experienced chefs. Their primary role is to assist with basic food preparation, cooking, and maintaining kitchen cleanliness. This position is often considered a starting point for those pursuing a career in culinary arts, providing valuable hands-on experience. Commis chefs rotate through various kitchen stations to learn different techniques and skills. Their responsibilities may include chopping vegetables, preparing ingredients, and ensuring proper storage of food.

What are the key skills and qualifications needed to thrive as a commis de cuisine, and why are they important?

To thrive as a Commis De Cuisine, you need a solid understanding of basic cooking techniques, food safety, and kitchen hygiene, often supported by a culinary diploma or relevant kitchen experience. Familiarity with commercial kitchen equipment, knife skills, and inventory management systems is typically required. Attention to detail, teamwork, and the ability to follow instructions precisely are standout soft skills in this position. These skills and qualities are essential for ensuring consistent food quality, maintaining kitchen efficiency, and supporting the overall success of the culinary team.

What are some typical challenges faced by a commis de cuisine when starting in a professional kitchen?

New Commis De Cuisine often face the challenge of adapting quickly to the fast-paced environment of a professional kitchen, where multitasking and attention to detail are crucial. Learning to follow precise instructions, maintaining high standards of cleanliness, and handling pressure during busy service hours can be demanding. However, with guidance from senior chefs and by building strong teamwork skills, many newcomers find they rapidly improve and become valuable members of the kitchen brigade.
More about Commis De Cuisine jobs
What cities are hiring for Commis De Cuisine jobs? Cities with the most Commis De Cuisine job openings:
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What job categories do people searching Commis De Cuisine jobs look for? The top searched job categories for Commis De Cuisine jobs are:
Commis De Cuisine jobs near you
Infographic showing various Commis De Cuisine job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 79% Full Time, 14% Part Time, 2% Temporary, and 4% Contract. Highlights an 95% Physical, 1% Hybrid, and 4% Remote job distribution, with an average salary of $34,980 per year, or $16.8 per hour.

Culinary - Main Kitchen - Commis de Cuisine 2

halekulani

Honolulu, HI

$65K - $89K/yr

Full-time

Posted 17 days ago

Job description

Main Kitchen - Commis de Cuisine 2
To be a successful Halekulani commis de cuisine 2, an individual must be detail-oriented, highly organized, and attentive to his/her role. The commis de cuisine 2 is responsible for providing exceptional service up to Halekulani’s service standards and plate guide specifications when assisting in planning, prepping, set up, and providing quality service in all areas of food production for menu items and specials in designated outlets to ensure that they are always improving the experience for all guests. Duties include setting up work station and inspecting all tools, equipment and supplies of cleanliness, displaying items attractively, setting up hot and cold combination entrees and cold appetizers and preparing cold foods for centerpieces for banquets and buffets. Other duties include minimizing waste, maintaining controls to attain forecasted food cost, directing and assisting stewards for smoother clean up processes and assisting in the preparation of stocks. Minimum of 3 years of experience working as pantry at a luxury hotel or restaurant. High school diploma or equivalent vocational training certificate. CPR certification and food handling certification required. Prior experience in restaurant service and guest relations preferred. Must have ability to accurately follow recipes, expand/condense recipes and compute basic arithmetic. Ability to broil, sauté, roast, or poach types of seafood, poultry and meats. Able to prepare simple starches, sauces and vegetable garnishes. Must have ability to pay attention to detail, be organized, communicate effectively and multi-task with multiple projects and processes. Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Able to work collaboratively in a team with other staff, clients and guests. Able to exert physical effort to transport objects up to 60 lbs, endure various physical movements throughout work areas and reach 7 feet. Flexibility to work overnight, weekends and holiday shifts required.

Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualification to perform the essential functions of this position will be considered.

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