Cook 1 Ld Cook

TPG Hotels & Resorts; Tampa (FL); On-site; USD 22,000 - 30,000; Full time

Job summary

TPG Hotels & Resorts in Tampa, FL is seeking a skilled cook to join our kitchen team. The role focuses on preparing, seasoning, and cooking high-quality dishes to recipe and portion standards, while maintaining quality control and safety at all times.

You will work in a high-volume environment, manage station inventory, minimize waste, and uphold sanitation standards. This position requires physical stamina, teamwork, and the ability to stay calm under pressure during busy service periods.

Qualifications

• 2–3 years cooking experience in a high-volume kitchen or full-service restaurant.
• Advanced knife handling skills and knowledge of grilling, sautéing, and roasting.
• Active ServSafe or equivalent food safety certification preferred.
• Stand for long periods and lift up to 50 pounds.
• Flexible schedule including nights, weekends and holidays.
• Calm under pressure with strong attention to detail and speed.
• Good communication with team members.

Responsibilities

• Food Preparation: Prepare, season, and cook high-quality dishes according to established recipes and portion sizes.
• Quality Control: Inspect food portions, presentations, and temperatures to ensure excellent standards before service.
• Safety & Sanitation: Maintain clean workstations and follow strict safety, hygiene, and health department rules.
• Inventory Management: Track station inventory, minimize waste, and order restocks when necessary.

Skills

Knife skills

Cooking methods

Communication

Physical stamina

Team coordination

Job description

Description

Key Responsibilities

Food Preparation: Prepare, season, and cook high-quality dishes according to established recipes and portion sizes

Quality Control: Inspect food portions, presentations, and temperatures to ensure excellent standards before service

Safety & Sanitation: Maintain clean workstations and follow strict safety, hygiene, and health department rules.

Inventory Management: Track station inventory, minimize waste, and order restocks when necessary.

Requirements & Qualifications

Experience: Minimum of 2–3 years of cooking experience in a high-volume kitchen or full-service restaurant.

Technical Skills: Advanced knife handling skills and deep knowledge of various cooking methods (grilling, sautéing, roasting).

Certifications: Active ServSafe or equivalent food safety certification is preferred.

Physical Ability: Capacity to stand for long periods and lift up to 50 pounds.

Schedule: Flexibility to work nights, weekends, and holidays.

Calm behavior under high pressure.

Strong focus on detail and speed.

Good communication with team members.

Equal Opportunity Employer
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