Commis Chef

About Sorekara 

Sorekara is an expression of passion and curiosity. As a Japanese fine dining restaurant, we aspire to surprise and delight our guests through the dining experience. 

And Then Hospitality is a dynamic and growing restaurant group whose concepts are closely intertwined. From chef’s counter to market stall, our team’s commitment to our craft and hospitality remains the same. Our kitchens are a busy and collaborative ecosystem, supporting multiple operations, teams, and styles of service under one shared standard.

Job Description

And Then Hospitality group is seeking a skilled and passionate kitchen commis to join our culinary team. Sorekara’s kitchen is a busy hub that services multiple sister outlets. The ideal candidate is a hard-working, detail-oriented individual with ambition for the exploration of all the culinary arts can offer.

Reports to: Junior Sous Chef

Responsibilities

• Prepare ingredients and food items according to recipes, prep lists, and company standards.
• Ensure consistency and precision in all aspects of food production.
• Complete assigned prep tasks efficiently and within expected timelines to support daily production needs.
• Maintain a clean, organized, and sanitary prep area, including workstations, equipment, storage areas, and walk-ins.
• Safely and effectively use and operate all necessary tools and equipment, including knives.
• Follow all food safety, sanitation, handwashing, labeling, storage, and temperature-control procedures at all times.
• Label, date, store, and rotate products properly while maintaining attention to quality and organization.
• Communicate low inventory, product shortages, quality concerns, or prep needs to management.
• Support chefs, managers, and fellow prep cooks by assisting with additional prep, packaging, cleaning, or production tasks as needed.
• Remain open to coaching, ask questions, and demonstrate a willingness to learn new skills and grow within the culinary team.
• Act with integrity, honesty and knowledge, working towards achieving personal fulfillment rather than public attention
• Demonstrate a good attitude by working collaboratively with colleagues to identify positive solutions to problems or issues.
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook.
• Able to move and lift up to 50 pounds. 
• Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces.

Qualifications

• Completion of a culinary program or equivalent work experience.
• Demonstrate a genuine passion for the culinary arts and a desire to contribute to the creation of exceptional dining experiences.
• Ability to work collaboratively in a fast-paced, high-pressure environment. Strong communication skills are essential.
• Strong organizational skills and the ability to balance multiple service and production priorities.
• Willingness to learn and adapt to the company’s unique culinary style and techniques.
• Multitask calmly and effectively under pressure.
• Previous experience in fine dining, high-volume production, or multi-concept kitchen operations strongly preferred.
• Detail-oriented, reliable, and committed to consistency, cleanliness, and thoughtful execution.

Benefits: 

• Competitive Salary 
• Health Insurance
• Vision Insurance
• Dental Insurance
• Paid Time off
• Paid Holidays
• Staff meal program
• Opportunities for growth and advancement in a growing hospitality group