Line Cook

Lagerheads VB | Hilton Garden Inn Virginia Beach Oceanfront | Shamin Hotels

Department: Food and Beverage

Reports To: Executive Chef, Sous Chef or Kitchen Manager, Food and Beverage Manager

Supervision: None

Pay Structure: $19.00–$20.50 per hour, paid bi-weekly

Availability: Nights, weekends, and holidays required; open availability strongly preferred

The Line Cook 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 Line Cook contributes to the smooth functioning of the kitchen, and their attention to detail, culinary skills, and teamwork are essential for delivering a positive dining experience to guests.

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 the grill and sauté stations, and other stations 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 guest 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.

• Prior line cook experience required — this is not an entry-level position.
• Demonstrated proficiency on the grill and sauté stations.
• Working knowledge of food safety and sanitation standards.
• Ability to work in a fast-paced, high-volume kitchen environment.
• Must be available nights, weekends, and holidays; open availability strongly preferred.
• Ability to stand for extended periods and lift up to 50 pounds.

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.

Shamin Hotels is an equal opportunity employer and welcomes applications from individuals of all backgrounds. We thank all applicants for their interest, but only those selected for an interview will be contacted.

Salary : $19 - $21