Cook

Shamin Hotels; Williamsburg (VA); On-site; USD 30,000 - 40,000; Full time

Job summary

A hospitality company is seeking a Cook 1 in Williamsburg, Virginia, responsible for preparing high-quality dishes and maintaining a clean kitchen environment. This role emphasizes teamwork, culinary skills, and attention to detail. Key responsibilities include following standardized recipes, managing food preparation stations, and adhering to food safety regulations. Ideal candidates should be passionate about cooking and able to collaborate effectively to ensure a positive dining experience for customers.

Qualifications

• Experience in kitchen operations or culinary field preferred.
• Ability to follow recipes and cooking techniques accurately.
• Understanding of food safety regulations.

Responsibilities

• Prepare a variety of dishes according to established recipes.
• Coordinate with kitchen staff for timely food preparation.
• Maintain cleanliness of the workstation.

Skills

Teamwork

Attention to detail

Culinary skills

Job description

Job Title: Cook1

Company: Shamin Hotels

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.

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.