Responsibilities: 

• Supervise Commis & Delegate Tasks: Oversee the Commis during preparation and service, keeping the Chefs informed of progress and delegating tasks to optimize efficiency. 
• Maintain Cleanliness & Safety: Ensure a clean, sanitary, and organized work environment at all times, adhering to all safety and hygiene standards. 
• Collaborate on Menu Development: Contribute to menu changes, including specials and seasonal offerings, working closely with the culinary team. 
• Ensure Consistency in Food Preparation: Prepare and serve food consistently according to recipes, portioning, and cooking standards of the property. 
• Teamwork & Environment: Work collaboratively with the team to uphold high standards in both service and facility appearance, creating a positive work environment. 
• Train & Mentor Team Members: Assist in training and mentoring Commis and externs, supporting their professional growth and development. 

Qualifications: 

• 3 years of experience in a fine culinary environment. 
• A valid State Health Certificate and HACCP Training are preferred. 
• Strong organizational skills and impeccable cleanliness standards. 
• Excellent communication and teamwork abilities. 
• Ability to thrive in a dynamic setting. 
• Desire for excellence in food, beverage, and hospitality. 
• Able to reach, bend, stoop, and frequently lift up to 50 lbs. 

Chef Keller’s collection of restaurants are founded on a culture of mentorship and provide a solid foundation of skills to support the culinary profession. We are proud to offer: 

• Opportunities for growth and advancement     
• Peer mentorship     
• Scholarship programs     
• Competitive health insurance options, with employer contributions toward your premium based on the plan you choose*     
• Voluntary plans such as vision, life and AD&D insurance, accident, hospitalization, critical illness short- and long-term disability insurance, and pet insurance.   
• 401K with no waiting periods and the opportunity to receive up to 4% of your salary as matching contributions     
• Employee discounts at Chef Thomas Keller's casual properties     
• Family meal    
• Complimentary parking   
• Paid time off  

Who we are: 

With more than 10 properties and 800 employees, the Thomas Keller Restaurant Group (TKRG) has grown from one restaurant to a large family of businesses.  

TKRG proudly represents The French Laundry, Per Se, The Surf Club Restaurant, Bouchon Bistro, Bouchon Bakery, Ad Hoc, La Calenda and RO Restaurant & Lounge. The properties and people Chef Keller inspires are known for setting new standards in cuisine, service and employment experiences. Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the hospitality profession. As we have expanded over time, the expectations that set apart our restaurants have not changed: ensuring that every guest feels special, and every guest experience is exceptional. A guest can walk into The French Laundry or one of the Bouchon Bakeries and have the most enjoyable, unique and memorable experience. A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a common striving for excellence. Outside the kitchens, every action we take must reflect the generosity, nurturing and finesse within. As members of the TKRG family, we have the responsibility to ensure this consistency. Beyond it all is a mission, perhaps summed up best by Chef Keller himself. “To make people happy, one guest at a time,” he says. “That is what cooking is all about.” 

Looking for other opportunities with our group? Check out open positions on: ThomasKeller.com/careers 

We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics. 

*Company contribution depends on your plan selection. Benefit offerings are subject to change over time.