Line Cook

The Barrymore Hotel; Tampa, Northern (FL, KY); Hybrid; USD 19,000 - 30,000; Full time

Job summary

The Barrymore Hotel in Tampa, FL is seeking a dependable line cook who takes pride in quality food and a clean, organized kitchen. The role supports a busy service by following recipes, maintaining stations, and communicating with the chef and teammates.

You will handle prep, set up, and post-shift duties while adhering to food safety procedures and quality standards. The position requires punctuality, professionalism, and the ability to work under pressure during peak periods.

Qualifications

• Experience as a line cook or professional kitchen preferred.
• Knowledge of basic cooking techniques, knife skills, and food safety.
• Ability to manage multiple orders with accuracy and consistency.
• Ability to stand for extended periods and perform routine kitchen tasks safely.

Responsibilities

• Prepare and cook menu items according to recipes, portion sizes, and presentation standards.
• Set up, stock, and maintain your station before and throughout service.
• Complete assigned prep accurately and on time, supporting the kitchen’s overall needs.
• Coordinate with the chef, expo, and other cooks to deliver accurate orders in a timely manner.
• Follow food safety procedures, including proper storage, labeling, date marking, temperature control, and sanitation.
• Communicate low inventory, equipment problems, and food quality concerns promptly.
• Keep work areas, equipment, and shared spaces clean throughout the shift.
• Complete assigned opening, closing, and deep-cleaning duties.
• Help with prep, restocking, and cleaning as service needs allow.

Skills

Cooking techniques

Knife skills

Food safety

Multitasking

Stamina

Job description

We are seeking a dependable line cook who takes pride in preparing quality food and maintaining a clean, organized kitchen. The ideal candidate works well under pressure, communicates professionally, and contributes to the team’s success.

Responsibilities

• Prepare and cook menu items according to established recipes, portion sizes, and presentation standards.
• Set up, stock, and maintain your station before and throughout service.
• Complete assigned prep accurately and on time, supporting the kitchen’s overall needs.
• Coordinate with the chef, expo, and other cooks to deliver accurate orders in a timely manner.
• Follow food safety procedures, including proper storage, labeling, date marking, temperature control, and sanitation.
• Communicate low inventory, equipment problems, and food quality concerns promptly.
• Keep work areas, equipment, and shared spaces clean throughout the shift.
• Complete assigned opening, closing, and deep-cleaning duties.
• Help with prep, restocking, and cleaning as service needs allow.

Expectations

• Arrive on time, in the required uniform, and ready to work.
• Maintain a professional, respectful attitude toward coworkers and management.
• Follow directions, accept feedback, and consistently meet kitchen standards.
• Stay focused and productive during both busy and slower periods.
• Take responsibility for the quality of your work and contribute fairly to shared duties.

Qualifications

• Previous line cook or professional kitchen experience preferred.
• Working knowledge of basic cooking techniques, knife skills, and food safety.
• Ability to manage multiple orders while maintaining accuracy and consistency.
• Ability to work on your feet for extended periods and safely perform routine kitchen tasks.