COOK I

Shamin Hotels; Colonial Heights (VA); On-site; USD 18,000 - 28,000; Full time

Job summary

Shamin Hotels is seeking a Cook 1 to join the Food and Beverage team. You will prepare quality dishes according to established recipes and standards, contributing to a clean, organized kitchen and efficient food production.

The role emphasizes teamwork, accuracy in ingredient handling, and adherence to safety regulations to ensure a positive dining experience for guests.

Qualifications

• Follow standardized recipes and guidelines to prepare dishes.
• Maintain readiness and mise en place at all times.
• Adhere to food safety and sanitation regulations.

Responsibilities

• Prepare a variety of dishes according to recipes and standards.
• Monitor temperatures, timings, and presentation during service.
• Coordinate with kitchen staff to ensure timely order delivery.
• Maintain cleanliness and organization of the workstation and storage.
• Assist with inventory counts and rotation to minimize waste.

Skills

Teamwork

Attention to detail

Food safety

Cooking skills

Time management

Job description

Job Title: Cook1

Company: Shamin Hotels

Organizational Structure:

• Department: Food and Beverage
• Reports To: Executive Chef, Sous Chef or Kitchen Manager, Food and Beverage Manager
• Supervision: none
• Pay Structure: Paid Bi-weekly

Position Overview:

The Cook 1 is an integral member of the kitchen team responsible for preparing high-quality dishes according to established recipes and standards. They play a key role in ensuring efficient food production and maintaining a clean, organized kitchen environment. The Cook 1 plays a crucial role in the kitchen operations by contributing to the preparation of high-quality dishes and ensuring the smooth functioning of the kitchen. Their attention to detail, culinary skills, and teamwork are essential for delivering a positive dining experience to customers.

Essential Job Functions:

Food Preparation:

• Follow standardized recipes and guidelines to prepare a variety of dishes, including appetizers, entrees, and desserts.
• Measure and assemble ingredients accurately to ensure consistency and quality.
• Cook and season food items according to specified methods and techniques.
• Monitor cooking processes, temperatures, and cooking times to avoid overcooking or undercooking.

Station Management:

• Work on a specific station (e.g., grill, sauté, fryer) as assigned by the Chef or Kitchen Supervisor.
• Coordinate with other kitchen staff to ensure timely preparation and delivery of food orders.
• Maintain cleanliness and organization of the workstation, including proper storage of ingredients, utensils, and equipment.

Quality Control:

• Inspect food products for freshness, quality, and appearance before cooking.
• Taste and adjust seasoning levels as necessary to enhance flavor profiles.
• Monitor portion sizes and presentation standards to meet customer expectations.

Food Safety and Sanitation:

• Adhere to all food safety and sanitation regulations, including proper handling, storage, and labeling of food items.
• Maintain cleanliness and hygiene in the kitchen area, including equipment, countertops, and floors.
• Monitor and record temperatures of food storage units and cooking equipment.

Team Collaboration:

• Communicate effectively with other kitchen staff, servers, and managers to ensure smooth coordination of food orders.
• Assist colleagues during busy periods and contribute to a positive team environment.
• Support kitchen leadership in training new cooks and ensuring adherence to kitchen standards.

Inventory Management:

• Assist in monitoring inventory levels of food supplies and ingredients.
• Notify kitchen leadership of low stock items or equipment malfunctions.
• Assist with inventory counts and stock rotation to minimize waste and ensure freshness.

Top Requirements:

• Team Up: Be Golden, Collaborate and Help Others Succeed.
• Own It: Be a role model, Embrace Responsibility and Keep Learning.
• Passionately Serve: Be Positive, Care Deeply and Create Memories.