Cook III

Le Méridien Tampa, The Courthouse; Tampa (FL); On-site; USD 42,000 - 52,000; Full time

Job summary

Le Méridien Tampa, The Courthouse is seeking a Cook III to prepare high-quality dishes in a fast-paced hotel kitchen. You will follow recipes, maintain sanitation, and contribute to guest satisfaction through consistent, plated meals.

The ideal candidate has 3–5 years of culinary experience, a high school diploma, and sanitation certification if required. This full-time role includes standing for long periods and lifting up to 50 pounds.

Qualifications

• High School diploma preferred.
• 3–5 years previous culinary experience or equivalent training required.
• Department of Health Sanitation certificate may be required.

Responsibilities

• Follow recipes to prepare food items accordingly.
• Wash, peel, and cut fruits and vegetables; cut, trim, or clean meat.
• Prepare appetizers, salads, or cold dishes.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Bake breads, rolls, or other baked goods.
• Portion, arrange, and garnish food for pick up by server or deliver to guests.
• Maintain clean and sanitized work areas such as cutting boards, counters and work spaces.
• Secure and store food items properly.
• Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction.
• Follow safe food handling procedures.
• Follow guidelines related to sustainability practices related to HHM’s EarthView program.
• Practice safe work habits and wear protective safety equipment.
• Ensure overall guest satisfaction.
• Perform other duties as requested by management.

Skills

Culinary Skills

Food Safety

Plating

Time Management

Education

High School Diploma

Job description

Opportunity: Cook III

Prepare food items according to recipes and standards, taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment.

Opportunity: Cook III

Prepare food items according to recipes and standards, taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment.

Your Growth Path

Lead Cook – Sous Chef – Executive Chef – Food and Beverage Director

Your Focus

• Follow recipes to prepare food items accordingly.
• Wash, peel, and cut fruits and vegetables; cut, trim, or clean meat.
• Prepare appetizers, salads, or cold dishes.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Bake breads, rolls, or other baked goods.
• Portion, arrange, and garnish food for pick up by server or deliver to guests.
• Maintain clean and sanitized work areas such as cutting boards, counters and work spaces.
• Secure and store food items properly.
• Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction.
• Follow safe food handling procedures.
• Follow guidelines related to sustainability practices related to HHM’s EarthView program.
• Practice safe work habits and wear protective safety equipment.
• Ensure overall guest satisfaction.
• Perform other duties as requested by management.

Your Background And Skills

• High School diploma preferred.
• 3-5 years previous culinary experience or equivalent training required.
• Department of Health Sanitation certificate may be required.

Work Environment and Context

• Work schedule varies and may include working on holidays, weekends and alternate shifts.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It