Station Cook

Bosphorousrestaurant; Tampa (FL); On-site; USD 24,796 - 30,307; Full time

Benefits offered by this job

Health Insurance options

Dental Insurance option

Vision Insurance option

401k with company matching

Paid time off program

Employee dining discounts

Job summary

Bosphorousrestaurant in Tampa, Florida is looking for a Station Cook to support kitchen operations and ensure high-quality food preparation. This role requires dedication to teamwork and culinary standards in a fast-paced environment. Responsibilities include executing menu items, maintaining cleanliness, and stocking workstations. Candidates should have one year of kitchen experience and the ability to lift heavy items. The position offers flexible scheduling and various benefits including health, dental, and vision insurance.

Qualifications

• One year of kitchen or related experience preferred.
• Must be able to stand and move continuously throughout shifts.
• Frequent lifting, bending, reaching, and squatting required.

Responsibilities

• Prepare and execute menu items according to restaurant recipes and standards.
• Maintain cleanliness and sanitation throughout all kitchen and prep areas.
• Organize and prepare workstations before, during, and after service.

Skills

Ability to work efficiently in a high-volume environment

Ability to lift up to 50 lbs independently

Communication skills

Job description

Description

Station Cook

$18.00 - $22.00

Bosphorous Turkish Cuisine is currently seeking a Station Cook to support daily kitchen operations and contribute to delivering exceptional food quality and guest experiences. This position is well suited for an individual who thrives in a fast-paced environment, values teamwork, and is dedicated to maintaining high culinary standards. We are committed to fostering a professional and collaborative workplace focused on hospitality, quality, and operational excellence.

Job Details

• Pay Range: $18.00 – $22.00 per hour
• Full-time and part-time opportunities available
• Benefits offered for eligible employees
• Flexible schedule required, including evenings, weekends, and holidays
• Reports directly to the Manager on Duty, Sous Chef, and Lead Cook

Essential Duties and Responsibilities

• Prepare and execute menu items according to restaurant recipes and standards
• Organize and prepare workstations before, during, and after service
• Maintain cleanliness and sanitation throughout all kitchen and prep areas
• Ensure all food products are handled, stored, and prepared safely
• Operate kitchen equipment properly and monitor cooking temperatures
• Rotate inventory and label products to maintain freshness and quality standards
• Keep stations fully stocked and prepared for service periods
• Follow company guidelines for food presentation, portions, and preparation methods
• Communicate effectively with kitchen team members to ensure efficient operations
• Assist with inventory counts and notifying management of product needs
• Identify and report equipment concerns or repair needs promptly
• Contribute to a positive, professional, and team-focused work environment

Benefits

• Health Insurance options
• Dental Insurance option
• Vision Insurance option
• 401k with company matching
• Paid time off program
• Employee dining discounts

Requirements

• One year of kitchen or related experience preferred
• Ability to work efficiently in a high-volume environment
• Must be able to stand and move continuously throughout shifts
• Frequent lifting, bending, reaching, and squatting required
• Ability to lift up to 50 lbs independently and up to 80 lbs with assistance