Breakfast Cook

Shamin Hotels Master•Hampton, VA

About The Position

The Breakfast Cook (described in the posting as Cook 1) is an integral member of the kitchen team who prepares high-quality dishes according to established recipes and standards. The role contributes to efficient food production and helps maintain a clean, organized kitchen to support a positive dining experience. The cook prepares and seasons food, monitors cooking processes, and works at an assigned kitchen station. They coordinate with kitchen staff, servers, and managers; maintain food quality and safety; assist with inventory and stock rotation; and support kitchen leadership with training and adherence to kitchen standards. The position has no supervisory responsibilities and reports to the Executive Chef, Sous Chef or Kitchen Manager, or Food and Beverage Manager.

Requirements

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.

Nice To Haves

Previous experience as a line cook or prep cook in a restaurant or food service establishment.
A culinary degree or certification from a culinary school.

Responsibilities

Prepare dishes according to standardized recipes and guidelines, accurately measuring and assembling ingredients.
Cook and season food using specified methods and monitor cooking temperatures and times.
Work at an assigned station and coordinate with kitchen staff to prepare and deliver orders on time.
Keep the workstation organized and clean, including proper storage of ingredients, utensils, and equipment.
Inspect food for freshness, quality, and appearance; taste and adjust seasoning; and follow portion and presentation standards.
Follow food safety and sanitation regulations for handling, storing, and labeling food.
Maintain cleanliness and hygiene in kitchen areas, including equipment, countertops, and floors.
Monitor and record temperatures of food storage units and cooking equipment.
Communicate with kitchen staff, servers, and managers to coordinate food orders, assist colleagues during busy periods, and contribute to a positive team environment.
Support kitchen leadership in training new cooks and ensuring kitchen standards are followed.
Help monitor food and ingredient inventory, report low stock or equipment malfunctions, assist with inventory counts, and rotate stock to minimize waste and maintain freshness.