Cook I

Shamin Hotels Master•Hampton, VA

About The Position

The Cook I is an integral member of the kitchen team, responsible for preparing high-quality dishes according to established recipes and standards. The role contributes to efficient food production and helps maintain a clean, organized kitchen environment. Attention to detail, culinary skills, and teamwork support kitchen operations and a positive dining experience for customers. The Cook I prepares appetizers, entrees, and desserts; works at an assigned kitchen station; coordinates with kitchen staff to fulfill food orders; and monitors food quality, cooking processes, portion sizes, and presentation. The role follows food safety and sanitation requirements, assists with inventory and stock rotation, and supports kitchen leadership with training and kitchen standards.

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.
Teamwork, collaboration, ownership, willingness to learn, and a positive, service-oriented approach.

Nice To Haves

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

Responsibilities

Follow standardized recipes and guidelines to prepare appetizers, entrees, and desserts.
Measure and assemble ingredients accurately, and cook and season food using specified methods and techniques.
Monitor cooking processes, temperatures, and times to prevent overcooking or undercooking.
Work at an assigned station, such as grill, sauté, or fryer.
Coordinate with kitchen staff to ensure timely preparation and delivery of food orders.
Maintain a clean and organized workstation and properly store ingredients, utensils, and equipment.
Inspect food products for freshness, quality, and appearance before cooking.
Taste and adjust seasoning, and monitor portion sizes and presentation standards.
Follow food safety and sanitation regulations, including proper food handling, storage, and labeling.
Maintain kitchen cleanliness and 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 adherence to kitchen standards.
Assist with monitoring food supply and ingredient inventory, report low stock or equipment malfunctions, and help with inventory counts and stock rotation.