Line Cook

Under direction of the Manager, Executive Chef and/or Sous Chef, the Cook II performs skilled production of all types of food for patients, staff and visitor consumption, including therapeutic diets. The primary purpose of the Cook II position is to provide skilled service in preparation of hot and cold food for patients, staff and visitor consumption. Accurately prepares assigned food items from standardized recipes. Cleans equipment and area following established procedures. Operates food service equipment with supervision. Performs related activities as required. Attends scheduled meetings and training as assigned. Issues and inventories food items. Participates in inventory/cost control in designated area. Performs computer-related activities as required. Responsible for performing job duties in accordance with mission, vision and values of Tampa General Hospital.

QUALIFICATIONS: Minimum of three (3) years of hands-on cook-to-order experience in a full-service kitchen. Demonstrated proficiency in short-order cooking techniques, including grill, sauté, and expedited plating in a high-volume, time-sensitive environment.