HAGERSTOWN, Md.- Chef Opal Poullard will host tryouts on Sept. 21at the Culinary Incubator at Hagerstown Community College for a commis chef to join her in the Inaugural U.S. Culinary Open. The deadline for applying is Saturday, Sept. 14.
Commis chefs are typically novice chefs who work to support a master chef in a commercial kitchen. They may perform cooking, cleaning, delivery and other support duties as instructed to ensure that a kitchen runs smoothly.
Chef Opal is a two-time Food Network “Chopped” champion and White House guest chef. She has been selected as one of the top 12 chefs from across the nation to compete in the inaugural U.S. Culinary Open, which will be held during the 2025 North American Association of Food Equipment Manufacturers Show in Atlanta from Feb. 26-28, 2025.
The U.S. Culinary Open is set to be a landmark competition, bringing together top chefs from across the nation to showcase their skills and creativity. Chef Opal, known for her diverse culinary background and skills, is eager to find a commis chef who shares a passion for excellence and a drive to push culinary boundaries.
“This is an incredible chance to be part of a historic premiere competition for professional chefs and work alongside some of the best in the industry,” said Chef Opal. “I’m looking for someone who is not only skilled, but also brings a sense of enthusiasm and creativity to the table. The right candidate will have the opportunity to be mentored and make a significant impact on our performance in the U.S. Culinary Open.”
Qualifications:
- Age 18-25
- Competition experience (preferred, but optional)
- Ability to work under pressure and adapt to a face-paced environment
- Knowledge of advanced culinary techniques and ingredients, plus ability to be mentored
- Willingness to attend a private tryout at the Culinary Incubator at HCC (selected candidates will be notified of the date and time)
- Willingness to commute two to three days per week for training leading up to the competition
- Mandatory travel and participation at the U.S. Culinary Open Feb. 24 to March 1, 2025, in Atlanta
- Willingness to undergo a background check
Key Responsibilities:
- Assist in the preparation and presentation of dishes for the competition
- Collaborate closely with Chef Opal to develop and refine competition dishes
- Maintain high standards of kitchen hygiene and organization
- Contribute to a positive and efficient team environment
Interested candidates should submit a resume and cover letter to Chef Opal Poullard at [email protected] by Saturday, Sept. 14, detailing their culinary experience and why they would be an ideal fit for the role of commis chef.
For more information about Chef Opal interested parties may visit: www.chefopal.com. For more information about the U.S. Culinary Open they also may visit: www.usculinaryopen.com. For more information about HCC’s Culinary Incubator, the web address is: www.incubatorhcc.com/culinary-incubator.
