Cook

Singh Management; Ashburn (VA); On-site; USD 35,000 - 50,000; Full time

Job summary

Singh Management is seeking a Cook in Ashburn, Virginia, who will be responsible for preparing and plating meals for our residents. The ideal candidate will ensure high-quality culinary standards while maintaining food service sanitation in accordance with health regulations.

The position requires at least 2 years of cooking experience, preferably in fine dining, along with strong communication skills and a commitment to customer satisfaction.

Qualifications

• At least 2 years of experience as a cook in the hospitality industry, fine dining preferred.
• Working knowledge of dining etiquette, food handling techniques, and general cooking practices.
• Knowledge of proper food service sanitation techniques.

Responsibilities

• Cook, prepare, and plate meals for the residents following recipes and specifications.
• Ensure food service areas are sanitized daily and maintain station safety techniques.
• Assist with stocking deliveries and manage inventory.

Skills

Strong communication skills

Work ethic

Time management

Customer focused

Education

High school diploma or GED preferred

ServSafe certification preferred

Job description

Brief Description

The Cook is the epicenter of the kitchen, working with focus and diligence to ensure a high quality culinary experience for our residents. The cook is responsible for cooking, preparing, and plating meals for residents of our communities, ensuring sanitation of food service areas, accurate record keeping of meals and supplies, and adherence to regulatory compliance and health standards. The cook follows established culinary protocols and executes culinary menus created by the Culinary Service Director, ensuring proper flavor, texture, and consistency of all food.

Our Culinary Department provides nourishing and delicious meals that are served in a warm and inviting environment. Delivering a memorable dining experience for our residents is our top priority.

Main Job Tasks and Responsibilities

• Cook, prepare, and plate meals for the residents of our communities following recipes, portions, and presentation specifications as set by the Culinary Service Director.
• Ensure that the food service areas are sanitized daily and maintain station safety techniques.
• Set up stations and collect necessary supplies to prepare the menu for daily services.
• Notify the Culinary Service Director and/or Dining Room Supervisor in advance of likely shortages to minimize food waste.
• Review and be familiar with residents’ dining restrictions.
• Use food preparation tools in accordance with manufacturers’ instructions.
• Assist with stocking deliveries and inventory.
• Maintain tidy storage areas and store products appropriately.
• Consistently use safe and hygienic food handling practices and return dirty utensils to designated areas.
• Assist with all other duties as assigned by the Culinary Service Director.

Team Expectations

All associates are expected to attend regularly, be on time and present for all scheduled shifts, and value the importance of timeliness, punctuality, and dependability. Associates are expected to lend a helping hand to co‑workers, direct reports, and supervisors, welcome new associates and residents, and keep the best interests of the residents and other associates in mind. All associates are to actively participate in accomplishing team, community, and company goals.

Competencies

• Strong communication skills – clearly and accurately provide information verbally and/or in writing, engaging the audience to ensure understanding and retention.
• Work ethic – place value on hard work and achieve goals, take pride in work‑related activities, act professionally, respectfully, and take responsibility for tasks.
• Time management – use time effectively and efficiently, prioritize work activities independently.
• Customer focused – dedicated to meeting and exceeding customer needs by establishing effective relationships and gaining trust and respect.

Job Requirements

• At least 2 years of experience as a cook in the hospitality industry, fine dining preferred.
• Working knowledge of dining etiquette, food handling techniques, and general cooking practices.
• Knowledge of proper food service sanitation techniques.
• High school diploma or GED preferred.
• ServSafe certification preferred.

Physical Requirements

• Constant use of manual dexterity, auditory and visual skills, gross motor skills with frequent use of bi‑manual dexterity and fine motor skills.
• Ability to follow written and oral instructions and procedures.
• Ability to use the sense of smell and taste to recognize and distinguish odors and flavors.
• Frequent exposure to heat and cold while performing duties.
• Ability to reach, bend, twist, squat, kneel, push, and pull.
• Ability to lift/carry up to 50 pounds.
• Ability to perform repetitive movements, including simple grasping, pushing, pulling, and fine manipulation.
• Occasional sitting with constant walking and standing.