Cook II

Westmont Group•Tampa, FL

20h•Onsite

About The Position

The Line Cook II is responsible for preparing and cooking menu items according to established recipes and standards in a hotel kitchen. This role requires solid culinary skills, attention to detail, and the ability to work efficiently as part of a team to ensure high-quality food production for hotel guests, banquets, and dining outlets.

Requirements

1–3 years of experience in a professional kitchen, preferably in a hotel or high-volume environment.
Basic knowledge of cooking techniques, knife skills, and food safety practices.
Ability to work multiple stations with minimal supervision.
Strong time management and organizational skills.
Flexibility to work evenings, weekends, holidays, and varying shifts.

Nice To Haves

Culinary degree or equivalent training preferred but not required.

Responsibilities

Prepare, season, and cook food items in assigned station(s) (e.g., grill, sauté, garde manger, or banquet line).
Follow standardized recipes, portion controls, and presentation specifications.
Maintain consistency and quality in all dishes served.
Assist with daily mise en place, prep work, and station setup.
Ensure proper food storage, labeling, and rotation (FIFO).
Maintain a clean, organized, and sanitary work environment in compliance with health and safety regulations.
Assist in receiving and storing deliveries.
Support banquet and catering functions as needed.
Collaborate with kitchen team members to ensure timely service during high-volume periods.
Report equipment issues or food quality concerns to supervisors.
Adhere to all hotel policies and procedures.