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Hotel Commis Chef Jobs (NOW HIRING)

Fontainebleau

Mirabella | Commis I - Line Cook

Miami Beach, FL · On-site

$15.50 - $19.50/hr

Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and ... Responsibilities Responsible to assist the Chef de Partie with the working requirements of the day ...

Fontainebleau

Cafe 54 | Commis I - Line Cook

Miami Beach, FL · On-site

$15.50 - $19.50/hr

... hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career. Responsibilities Responsible to assist the Chef de Partie with the working requirements of the day-to-day ...

Fontainebleau

Prime 54 | Commis I - Line Cook

Miami Beach, FL · On-site

$15.50 - $19.50/hr

Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and ... Responsibilities Responsible to assist the Chef de Partie with the working requirements of the day ...

Fontainebleau

La Cote | Commis I - Line Cook

Miami Beach, FL · On-site

$15.50 - $19.50/hr

Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and ... Responsibilities Responsible to assist the Chef de Partie with the working requirements of the day ...

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Hotel Commis Chef information

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How much do hotel commis chef jobs pay per hour?

As of Jul 13, 2026, the average hourly pay for hotel commis chef in the United States is $21.53, according to ZipRecruiter salary data. Most workers in this role earn between $18.27 and $23.08 per hour, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Hotel Commis Chef, and why are they important?

To thrive as a Hotel Commis Chef, you need a solid understanding of basic culinary techniques, food hygiene, and often a relevant culinary qualification or apprenticeship. Familiarity with commercial kitchen equipment, food safety standards, and inventory management systems is typically required. Strong teamwork, adaptability, and attention to detail help you excel in a fast-paced kitchen environment. These skills and qualities are vital for maintaining high food quality, efficient operations, and ensuring customer satisfaction in a hotel setting.

What is the difference between Hotel Commis Chef vs Kitchen Porter?

AspectHotel Commis ChefKitchen Porter
Required CredentialsBasic culinary training or apprenticeshipNo formal culinary credentials needed
Work EnvironmentProfessional kitchen, assisting chefsKitchen cleaning and basic prep tasks
Employer & Industry UsageHotels, restaurants, cateringHotels, restaurants, catering
Common Search & ComparisonYesNo

The main difference between a Hotel Commis Chef and a Kitchen Porter is that the Commis Chef is involved in food preparation and cooking, often requiring basic culinary skills, while the Kitchen Porter primarily handles cleaning and basic kitchen support tasks. The Commis Chef role offers more culinary development opportunities, whereas the Kitchen Porter role focuses on maintaining kitchen hygiene and assisting with non-cooking duties.

What are some common challenges faced by Hotel Commis Chefs, and how can they be managed?

Hotel Commis Chefs often work in fast-paced environments where multitasking and maintaining consistency are crucial. A common challenge is handling high-pressure service periods while ensuring food quality and presentation standards are met. Working with diverse teams and adapting to changing menus or special requests can also be demanding. To manage these challenges, successful Commis Chefs focus on excellent time management, clear communication with senior chefs, and continuous learning to build both technical and soft skills.

What are Hotel Commis Chefs?

Hotel Commis Chefs are entry-level cooks who work under the supervision of more experienced chefs in a hotel's kitchen. They assist with basic food preparation, cooking, and plating, and often rotate through different stations to gain a broad range of culinary skills. This role is designed for those starting their culinary careers, providing valuable hands-on experience in a professional kitchen environment. Hotel Commis Chefs play a crucial part in maintaining kitchen operations and ensuring high standards of food quality and hygiene.
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Hotel Commis Chef jobs near you
Infographic showing various Hotel Commis Chef job openings in the United States as of July 2026, with employment types broken down into 77% Full Time, 22% Part Time, and 1% Temporary. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $44,776 per year, or $21.5 per hour.

Cafe 54 | Commis I - Line Cook

Fontainebleau Florida Hotel, LLC

Miami Beach, FL • On-site

$15.50 - $19.50/hr

Full-time

Posted 3 days ago

Job description

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." 
- Morris Lapidus 
A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.


Responsible to assist the Chef de Partie with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas.

Examples of Duties, includes but is not limited to the following:
 
1.         Prepare mise-en-place in advance of cooking process: review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for use all  necessary equipment 
2.         Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines. 
3.         Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis.
4.         Maintain the specific kitchen area clean and hygienic.
5.         Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef.
6.         Pick up products from stores in accordance with HACCP guidelines and Company policies.
7.         Assist with daily inventory of assigned station for daily requisitions and provide daily par levels to Chef de Partie.
8.         Perform other related duties as assigned.         

  • Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. 
  • Knowledge of all kitchen equipment operations. 
  • Ability to establish and maintain an effective working relationship with management, staff, and guests. 
  • High school education or equivalent. Culinary training or accredited apprenticeship program preferred.
  • Relevant experience in a high quality, high volume, and multi-unit operations preferred. 

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