Cook II

Tampa, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $18.00 - $20.00

Work Schedule

Standard Hours

Benefits

Free parking

uniforms

health and welfare benefits

Team member travel

Matching 401k

sick pay

Vacation pay

Job Description

Westmont Hospitality Group is a renowned hospitality company committed to delivering exceptional guest experiences through its portfolio of upscale hotels. One of its flagship properties, the Embassy Suites by Hilton Tampa Airport Westshore Hotel, is a premier hotel known for its excellent amenities, customer service, and convenient location near Tampa Airport. The hotel provides a welcoming atmosphere for business and leisure travelers alike, offering comfortable accommodations, fine dining, and various amenities that support both relaxation and productivity. As part of a respected and fast-growing hospitality group, employees enjoy an environment that fosters teamwork, professional growth, and quality service standards.

The Cook II position at Embassy Suites by Hilton Tampa Airport Westshore is an intermediate kitchen role designed for culinary professionals who have honed their skills and seek a challenging yet rewarding environment. This role is vital in ensuring that all menu items are prepared with precision, consistency, and the highest quality standards. Working under the direct supervision of the Executive Chef and Sous Chef, the Cook II manages specific kitchen stations such as grill, sauté, or preparation stations, ensuring that all food items meet the hotel’s strict standards for taste, presentation, and safety. This position demands a solid knowledge of food preparation techniques, food safety regulations, and the ability to follow detailed recipes accurately.

Team members in this role also actively participate in maintaining inventory, cleanliness, and organization within the kitchen environment, ensuring compliance with health department regulations and company policies. Emphasizing safety, the Cook II must use protective equipment properly and help maintain a safe workplace by identifying hazards and reporting any incidents promptly. This position offers an excellent opportunity for those with culinary experience who desire to grow professionally within a well-established hospitality group and contribute to the overall success of the hotel’s food and beverage services.

Employment at this role comes with an attractive package including health and welfare benefits, a matching 401k plan, team member travel programs, free parking, and uniforms provided by the hotel. The company is deeply invested in creating a positive work culture where employees feel valued and supported in their career advancement goals. Those who join the team will find an environment that nurtures quality, teamwork, and continuous improvement, making it an ideal place for culinary professionals eager to develop their skills and build a fulfilling career in hospitality.

Job Requirements

High school diploma or equivalent
food handler card preferred
three years of cooking experience preferred
knowledge of broiler and sauté cooking techniques
ability to understand and follow detailed recipes
basic math skills
ability to work in extreme temperature environments
ability to perform manual tasks such as lifting and carrying up to 100 lbs
good hand dexterity
ability to maintain cleanliness and comply with health regulations
ability to communicate effectively in English
willingness to adhere to company policies and safety procedures

Job Qualifications

Having a current Food Handler Card is highly preferred
three years of cooking experience is preferred
broiler cooking experience is preferred
must have basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette
good working knowledge of the fundamentals of broiler cooking
good working knowledge of the fundamentals of sauté cooking
good working knowledge of accepted standards of sanitation
knowledge of operating all kitchen equipment including stoves, ovens, broilers, slicers, steamers, and kettles
basic mathematical skills to understand recipes, measurements, requisition amounts, and portion sizes
basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions
ability to comprehend and apply written product labeling instructions
ability to operate beverage equipment such as coffee maker

Job Duties

Prepares daily preparation lists for production
reads and employs math skills to follow recipes
prepares all broiled and sautéed food items according to standard recipes and guest check specifications to ensure product consistency
visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items
checks and controls the proper storage of products, checking on portion control especially in specific cuts of meat to maintain quality products
keeps all refrigeration, equipment, storage, and working areas clean and in working condition to comply with health department regulations
maintains all logs including cooling, heating, and temperature
adheres to all company policies and procedures
follows safety and security procedures and rules
knows department fire prevention and emergency procedures
utilizes protective equipment
reports unsafe conditions to management
reports accidents, injuries, near-misses, property damage, or management loss
provides for a safe work environment by following all safety and security procedures and rules
maintains a neat, clean, and well-groomed appearance according to team member handbook standards
performs any related duties as requested by management
assists other kitchen personnel when needed