Overview:
The Commis is an essential member of the kitchen team, responsible for the preparation and production of food and garnishes, storing goods, and maintaining product quality for service. This role supports station chefs, maintains cleanliness, and contributes to the overall efficiency and success of the kitchen. Candidates must be willing to work five days a week (40+ hours per week). Open availability is preferred.
The Alinea Group has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a multi-sensory dining experience. It is one of only 13 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider. Driven by the notion of doing the unexpected, guests can be assured to leave the dining room feeling inspired.

Responsibilities:

• Work under the direction of chefs to complete daily assigned tasks
• Follow prep lists and recipes in collaboration with the station’s Chef de Partie
• Receive and inspect deliveries; ensure proper storage and FIFO rotation of goods
• Support communication and follow-up on equipment maintenance or property needs
• Perform basic and deep cleaning of prep areas and equipment
• Demonstrate enthusiasm and contribute to the preparation of staff meals
• Monitor inventory levels and assist with placing prep orders as needed
• Maintain compliance with food safety and hygiene standards, including labeling, time, and temperature logs
• Maintain steady and respectful communication between BOH and FOH teams
• Follow safety and emergency procedures to protect staff, guests, and property
• Report maintenance deficiencies promptly to the appropriate personnel
• Stay informed about industry standards and culinary trends
• Promote a positive and harmonious workplace environment
• Perform other duties as assigned by supervisor or manager

Qualifications:

• Experience working in a professional kitchen as a Commis, Chef de Partie, or related role
• Commitment to excellence and culinary growth
• Ability to work effectively in a fast-paced, chef-driven environment
• Team-oriented with strong communication and collaboration skills
• Quick thinker with the ability to shift priorities under pressure
• Maintains focus and professionalism during high-volume service

PHYSICAL REQUIREMENTS:

• Able to stand for 8+ hours per shift
• Able to lift, move, or pull up to 35 lbs
• Able to climb stairs multiple times per shift
• Able to carry a full tray with either hand

• Work under the direction of chefs to complete daily assigned tasks
• Follow prep lists and recipes in collaboration with the station’s Chef de Partie
• Receive and inspect deliveries; ensure proper storage and FIFO rotation of goods
• Support communication and follow-up on equipment maintenance or property needs
• Perform basic and deep cleaning of prep areas and equipment
• Demonstrate enthusiasm and contribute to the preparation of staff meals
• Monitor inventory levels and assist with placing prep orders as needed
• Maintain compliance with food safety and hygiene standards, including labeling, time, and temperature logs
• Maintain steady and respectful communication between BOH and FOH teams
• Follow safety and emergency procedures to protect staff, guests, and property
• Report maintenance deficiencies promptly to the appropriate personnel
• Stay informed about industry standards and culinary trends
• Promote a positive and harmonious workplace environment
• Perform other duties as assigned by supervisor or manage