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Commis De Cuisine Jobs (NOW HIRING)

SingleThread

Pastry Commis

Healdsburg, CA

$16.50/hr

The Pastry Commis I will be responsible for following direction from the Pastry Chef, Pastry Sous Chefs, Chef de Cuisine, and Executive Chef/Owner in their daily production tasks and adapt to daily ...

Eleven Madison Park

Sous Chef

New York, NY · On-site

$72K - $75K/yr

Chef de Cuisine and Executive Sous Chef Direct Reports: * Line cooks * Prep cooks * Commis Duties and Responsibilities Culinary * Supervise the hourly line cooks, commis, and externs as they prepare ...

Shore Lodge Whitetail LLC

Commis

Mccall, ID

As a Commis at Shore Lodge, Whitetail Club, you will assist the assigned Chefs in all duties. You ... Chef de Cuisine or Sous Chef as to daily work needs Monitor food quality and rotate food in walk ...

SingleThread

Chef de Partie

Healdsburg, CA

$16.50/hr

Under the general direction of the Chef de Cuisine, the Chef de Partie focuses on daily mise en ... Prioritize daily work schedules with fellow Chef de Parties, Commis and Externs/Stages. * Assure ...

Shore Lodge Whitetail LLC

Commis

Mccall, ID · On-site

As a Commis at Shore Lodge, Whitetail Club, you will assist the assigned Chefs in all duties. You ... Chef de Cuisine or Sous Chef as to daily work needs • Monitor food quality and rotate food in ...

The Alinea Group

Commis Chef

Chicago, IL · On-site

$20.50 - $21/hr

... cuisine, pushing boundaries in a multi-sensory dining experience. It is one of only 13 restaurants ... Follows prep and recipe lists in collaboration with the station's Chef de partie * Supporting and ...

Shore Lodge Whitetail LLC

Commis

Mccall, ID · On-site

Summary: As a Commis at Shore Lodge, Whitetail Club, you will assist the assigned Chefs in all ... de Cuisine or Sous Chef as to daily work needs · Monitor food quality and rotate food in walk ins ...

1000 NORTH Sarasota

Kitchen Staff

Sarasota, FL · On-site

$18.25 - $23.25/hr

Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier ... Commis Chef (Junior Cook) Plongeur (Steward / Dishwasher) - 1000 NORTH SARASOTA Anticipate the ...

The Alinea Group

Commis Chef

Chicago, IL · On-site

$20.50 - $21/hr

Our ambition is not to redefine Mexican cuisine, but to contribute to its continuing story. To ... Follows prep and recipe lists in collaboration with the station's Chef de partie * Supporting and ...

1000 NORTH Sarasota

Kitchen Staff

Sarasota, FL

$18.25 - $23.25/hr

Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier ... Commis Chef (Junior Cook) Plongeur (Steward / Dishwasher) - 1000 NORTH SARASOTA Anticipate the ...

1000 NORTH Sarasota

Kitchen Staff

Sarasota, FL · On-site

$18.25 - $23.25/hr

Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier ... Commis Chef (Junior Cook) Plongeur (Steward / Dishwasher) - 1000 NORTH SARASOTA Anticipate the ...

1000 NORTH Sarasota

Kitchen Staff

Sarasota, FL

$18.25 - $23.25/hr

Culinary Brigade Chef de Cuisine Sous Chef Chef Tournant (Relief Chef) Chef de Partie Saucier ... Commis Chef (Junior Cook) Plongeur (Steward / Dishwasher) - 1000 NORTH SARASOTA Anticipate the ...

Shore Lodge Whitetail LLC

Employee Cafeteria Commis

Mccall, ID · On-site

$14.75 - $18/hr

Description As a Commis at Shore Lodge, you will assist the assigned Chefs in all duties. You will ... Chef de Cuisine or Sous Chef as to daily work needs Monitor food quality and rotate food in walk ...

The Alinea Group

Commis Chef

Chicago, IL

$20.50 - $21/hr

Our ambition is not to redefine Mexican cuisine, but to contribute to its continuing story. To ... Follows prep and recipe lists in collaboration with the station's Chef de partie * Supporting and ...

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How much do commis de cuisine jobs pay per year?

As of Sep 3, 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 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.

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.

More about Commis De Cuisine jobs

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What states have the most Commis De Cuisine jobs?

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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 80% Full Time, and 20% Part Time. Highlights an 100% In-person job distribution, with an average salary of $34,980 per year, or $16.8 per hour.

Pastry Commis

SingleThread

Healdsburg, CA

$16.50/hr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted yesterday

Job description

PASTRY COMMIS
COMPENSATION
  • Pay: $16.50 per hour plus gratuities
  • Medical, Dental, Vision Plans
  • Paid Time Off - Including Vacation, Sick and Mental Health Time Off
  • 401(k) w/ company discretionary match
  • Flexible Spending Account
  • Employee Assistance Program - 6 free counseling sessions annually for you and your household members
  • Employee Dining and Wine Discounts
  • Daily Family Meal
  • Customized Educational Opportunities
  • Opportunity for Advancement within the Vertice Portfolio
  • Referral Bonuses
  • Uniform
What you'll be doing in this role...
Under the general direction of the Pastry Chef, the Pastry Commis I focuses on daily mise en place for the restaurant, and all other guest experiences. The Pastry Commis I will be responsible for following direction from the Pastry Chef, Pastry Sous Chefs, Chef de Cuisine, and Executive Chef/Owner in their daily production tasks and adapt to daily changes in demands. The individual will have occasional contact with guests and thus a warm, genuine hospitality and willingness to assist the guest is paramount to achieving our goals for our guest’s experiences.
ESSENTIAL RESPONSIBILITIES
  • Ensure that all food and products are consistently prepared and served according to the properties, recipes, portioning, preparation and serving standards.
  • Responsible for the efficient, consistent, accurate and organized production of mise en place requested by the Pastry Chef, Pastry Sous Chefs, Chef de Cuisine, and Executive Chef/Owner.
  • Organize and prioritize daily responsibilities to ensure their timely completion.
  • Maintain a clean, sanitary, and safe work environment. Keep all areas clean and organized at all times.
  • Communicate effectively with all team members to assure standards are achieved.
  • Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
  • Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and companies documenting procedures.
  • Assure all necessary items are in the restaurant at the start of the shift through personal inspection. Communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team. Communicate any discrepancies in a timely manner.
  • Take appropriate action to rectify any issues that may arise.
  • Ensure equipment is kept clean and in excellent working condition
  • Attend all scheduled employee meetings and come prepared to contribute to ideation sessions
  • All other duties as assigned by supervisor.
In an ideal world, you have:
  • Minimum 1+ year of experience in a fine dining restaurant.
  • High school diploma required; degree in culinary arts or a related field preferred.
  • Additional education, training, certificates, or experience may be required.
  • Commitment to quality, excellence, and genuine hospitality
  • Passion for creating unique guest experiences
  • Ability to provide warm, humble, and knowledgeable service
  • Exceptional interpersonal and communication skills.
  • Strong task and time management abilities.
  • Willingness to continue learning about food preparation
  • Willingness to work as part of a high-energy, efficient team in a fast-paced environment.
  • Availability to work nights, weekends, extended hours, and holidays.
  • Basic math and computer skills
ENVIRONMENTAL AND/OR 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 40 pounds
  • Ability to stand and/or sit 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 our 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 your 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
  • Be a positive role model and demonstrate the ethos of Kyle, Katina, and the management team

Each of the items listed is considered to be an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position. Vertice Hospitality reserves the right to alter the duties of this role.
Vertice Hospitality is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation in accordance with applicable federal, state and local laws.
Vertice Hospitality is committed to hiring a diverse workforce, sustaining an inclusive culture, fostering an environment of continual improvement, and offering opportunities for growth and career development.

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