COOK I

Cook I

Salary Range $17.00 - $17.00 Hourly

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.

Qualifications

Previous experience as a line cook or prep cook in a restaurant or food service establishment preferred

Basic culinary skills and knowledge of cooking techniques.

Familiarity with kitchen equipment and utensils.

Ability to work efficiently in a fast-paced environment.

Strong attention to detail and adherence to food safety protocols.

Flexibility to work evenings, weekends, and holidays as required.

Culinary degree or certification from a culinary school (preferred but not required).

About Us

In a story of entrepreneurial spirit and partnership, P.C. Amin and his brother-in-law B.N. Shah embarked on a remarkable venture in 1978. They seized an opportunity, purchasing a bankrupt hotel in Lumberton, North Carolina. United by their vision and commitment to excellence, they merged their names, Shah and Amin, to create Shamin Hotels. Today, Shamin Hotels stands as a testament to their legacy, having grown into the largest hotel owner and operator in Virginia, with over 70 hotels spanning multiple states.