COMPENSATION

• Pay: $16.90 per hour plus gratuities (approximately $70,000 - $78,000)
• 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.

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.

JOB REQUIREMENTS

• 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
  

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.