Commis I / Extern (Late Winter and Spring 2027)

Compensation + Benefits

• Paid Externship: $16.90 per hour
• Employee Assistance Program - 6 free counseling sessions annually for you and your household members
• Daily Family Meal
• Uniform

WHAT YOU'LL DO

Under the general supervision of the Chef de Cuisine, the Culinary Extern / Commis I is responsible for the daily mise en place for the restaurant and related guest-facing experiences. This role supports culinary production by following the guidance of the Sous Chefs, Chef de Cuisine, and Executive Chef/Owner. While primarily focused on back-of-house operations, the Culinary Extern may occasionally engage with guests and must demonstrate warmth, professionalism, and a commitment to exceptional hospitality.

• Prepare and execute all menu items consistently, following established recipes, portion standards, and plating guidelines.
• Produce mise en place efficiently, accurately, and in alignment with daily prep lists and directives from supervisory chefs.
• Maintain a personal recipe and technique journal in alignment with current menu offerings and company standards.
• Proactively address and resolve any issues that arise during preparation or service.

• Organize and prioritize daily tasks to ensure timely and thorough completion of all prep and service responsibilities.
• Conduct pre-shift checks to confirm necessary items are stocked and meet quality standards; promptly report shortages or quality concerns to the appropriate supervisor.

• Maintain a clean, organized, and sanitary work environment throughout each shift, adhering to all food safety and hygiene protocols.
• Support a clean and well-maintained kitchen by participating in routine cleaning tasks and promoting best practices in sanitation and organization.
• Ensure all kitchen equipment is cleaned regularly and maintained in proper working condition.
• Comply with all company policies, health regulations, and safety guidelines.

• Communicate clearly and respectfully with team members to ensure consistency and uphold culinary standards.
• Attend all scheduled staff meetings, prepared to participate actively—particularly in areas such as ideation and menu development.

• Perform additional tasks and responsibilities as assigned by the culinary leadership team.

WHAT WE'RE LOOKING FOR

• High school diploma or equivalent required.
• Current enrollment in an accredited culinary program required.
• Additional education, certifications, or relevant work experience may be considered.
• Strong commitment to culinary excellence, quality, and hospitality.
• Passion for creating memorable guest experiences.
• Ability to deliver warm, professional, and knowledgeable service.
• Excellent communication and interpersonal skills.
• Strong time management, organizational, and task prioritization skills.
• Desire to learn, grow, and develop culinary skills in a dynamic environment.
• Willingness to work collaboratively in a fast-paced, team-oriented kitchen.
• Flexibility to work evenings, weekends, holidays, and extended hours as needed.
• Basic proficiency in math and computer literacy required.

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 50 pounds safely
• Ability to stand and walk 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
• To be a positive role model and demonstrate the ethos of Kyle, Katina, and the management team

Vertice Hospitality is an Equal Opportunity Employer and is committed to providing equal employment opportunities to all employees and applicants. Employment decisions are made without regard to race, color, ancestry, national origin, religion, creed, age, sex, gender, gender identity, gender expression, sexual orientation, marital status, registered domestic partner status, pregnancy, childbirth, breastfeeding, or related medical conditions, disability (physical or mental), medical condition, genetic information, military or veteran status, reproductive health decision-making, citizenship status (where legally protected), or any other characteristic protected by applicable federal, state, or local law.

Vertice Hospitality is dedicated to cultivating a diverse, equitable, and inclusive workplace where all team members are respected, valued, and empowered to contribute. We foster a culture of integrity, stewardship, growth, and humility, and are committed to continuous improvement, professional development, and creating meaningful opportunities for learning, advancement, and career growth.