Come join our award winning team at Catch 31 Fish Bar and Restaurant located inside the beautiful Hilton Virginia Beach Oceanfront Hotel overlooking 31st Street Park and King Neptune!
SIGN ON BONUS $250!
TITLE: COOK STARTING OUT AT $17 AN HOUR!
DEPARTMENT: Food & Beverage
STATUS: Full-time/Non-Exempt (paid hourly)
REPORTS TO: Executive Chef
Cook 1/Lead Cook is responsible for preparing food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Must be able to work and train on all stations in the kitchen as needed.
Essential Job Functions:
Must be able to work and train on all stations.
Supervise the cooks and cold prep person s food production on the front line, check all items against the recipes. Verify that all items are served and presented in a quality manner
Monitor the line set up prior to all meal functions to ensure maximum efficiency
Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage.
Date all food containers and rotate, making sure that all perishables are kept at proper temperatures
Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out of stock items or possible shortages.
Assist with set up and stocking of buffet.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables
Monitor the kitchen and equipment maintenance to ensure a clean and organized workplace.
To assist in cross-training Associates and train new Associates in their positions on the line
To assist the Chef in maintaining standards of quality and maintains a professional presence on the line
Maintain food & cleanliness standards to ensure that the highest quality products are consistently maintained.
Possess full knowledge of all matters relating to proper cooking techniques to ensure safe food handling and consistent adherence to recipes.
Provide guest services in a highly professional manner exceeding guest expectations at all times.
Report unsafe work conditions/practices & safety/security violations in accordance with Company policy.
Perform routine maintenance & cleaning on line equipment.
Inspect & evaluate physical condition of equipment daily for cleanliness reporting any necessary repairs to your immediate
Manage time & station productivity according to the volume of business in assigned stations.
Effectively set-up & produce a quality product from all stations in a manner adhering to health department & company
Can work in high stress & fast paced environment.
Functions safely & efficiently under extreme kitchen heat conditions.
Successfully complete all other duties as assigned.
Team Up, Own It and Passionately Serve!
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.
Recognize your co-workers with a Shout Out when they Team Up, own it or Passionately Serve.
Demonstrate self-confidence, energy and enthusiasm always.
Understand that you represent and reflect Shamin Hotels TOP Culture while at your hotel.
Education & Experience:
General Education High School GED Recommended
General Education No Formal Education Required
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee will be required to:
Stand or walk for long periods of time including for an entire work shift (8 hours)
Lift, carry, push or pull up to 20 pounds frequently and up to 50 pounds on occasion.
Reach overhead and below the knee including bending, twisting, pulling and stooping.
Exposure to harmful chemicals, odors and potentially infectious materials.
Work in hot or cold environments (the kitchen/walk in freezer)
Occasionally carry, lift or move objects weighing up to 100 pounds with assistance.
Must be able to convey information and ideas clearly, both oral and written in English.
Must be able to evaluate and select among alternative courses of action quickly and accurately
Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes while resolving them even if the situation did not begin with them.
Must maintain composure and objectivity under pressure. Must be respectful and maintain a calm demeanor.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems.
Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
Must be able to work with a myriad of personalities and levels within the hotel and outside sources