Restaurant Cook II

Shamin Hotels; Richmond (VA); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a dedicated Restaurant Cook II to join their dynamic kitchen team. In this role, you will prepare high-quality dishes while ensuring food safety and maintaining a clean kitchen environment. Your culinary skills and teamwork will be essential in delivering a positive dining experience. This full-time position offers a competitive hourly wage and the opportunity to grow within a supportive team. If you are passionate about cooking and thrive in a collaborative environment, this role is perfect for you.

Qualifications

• Ability to follow standardized recipes and guidelines.
• Knowledge of food safety and sanitation regulations.

Responsibilities

• Prepare a variety of dishes according to established recipes.
• Maintain cleanliness and organization of the workstation.
• Communicate effectively with kitchen staff and servers.

Skills

Food Preparation

Team Collaboration

Quality Control

Food Safety and Sanitation

Inventory Management

Education

High School Diploma or equivalent

Job description

Join to apply for the Restaurant Cook II role at Shamin Hotels

This range is provided by Shamin Hotels. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$17.50/hr - $18.50/hr

Job Title: Cook 1

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 contributes to kitchen operations by preparing dishes and ensuring smooth functioning, with attention to detail, culinary skills, and teamwork essential for a positive dining experience.

Essential Job Functions:

1. 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 times to avoid overcooking or undercooking.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Seniority level

• Entry level

Employment type

• Full-time

Job function

• Management and Manufacturing
• Industries: Hospitality

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