COOK I

Shamin Hotels; Richmond (VA); On-site; USD 28,000 - 36,000; Full time

Job summary

Shamin Hotels in Richmond, VA, is seeking a Cook 1 to join our Food and Beverage team. The role focuses on preparing high-quality dishes according to recipes, maintaining a clean, organized kitchen, and supporting the dining experience with teamwork and attention to detail.

You will work on a specific station, follow safety guidelines, monitor temperatures, and collaborate with cooks, servers, and managers to ensure timely, consistent portions and presentation.

Qualifications

• Follow standardized recipes and guidelines to prepare a variety of dishes.
• Maintain cleanliness and organization of workstation and storage areas.
• Adhere to all food safety and sanitation regulations.
• Demonstrate teamwork and effective communication with kitchen staff.

Responsibilities

• Follow standardized recipes to prepare appetizers, entrees, and desserts.
• Measure and assemble ingredients accurately.
• Cook and season foods according to established methods.
• Monitor cooking times and temperatures to avoid overcooking.
• Maintain cleanliness and organization of the workstation.
• Coordinate with kitchen staff to ensure timely preparation and delivery of orders.
• Adhere to food safety and sanitation regulations.
• Assist with inventory and stock rotation to minimize waste.

Skills

Teamwork

Attention to detail

Cooking basics

Meal prep

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.