Job Title: Cook III Department: Strength & Conditioning

Reports To: High-Performance Chef Status: Non-Exempt(eligible for overtime)

The Tampa Bay Buccaneers vision is to be the premier NFL Franchise both on and off the field that sets the standard in global sports entertainment and embodies the spirit of Tampa Bay. The Buccaneers aim to employ individuals whose professionalism and dedication align with our vision.

Employees must be able to perform the essential functions of this position satisfactorily. The requirements listed below are representative of the duties, knowledge, skills, and/or abilities required. If requested, reasonable accommodations may be made to enable employees with disabilities to perform the essential functions.

This is a full-time position for an entry level cook. You will be preparing both hot and cold foods. Hours and days off will vary, schedule is based on the needs of the team and will fluctuate each week. Offseason mostly is Monday to Friday breakfast and lunch.

Core Functions

Determine type and quantities of food to be prepared for cold prep needs (fruit and/or salad items, sauces, etc) or assist in the preparation of meats and vegetables for supervisors to complete dishes during service periods
Prepare, season variety of food according to recipe specifications as well as instructions from Sous-Chef/High Performance Chef or Lead Cook.
Carve portions of meat, fish, or fowl for individual servings as directed by supervisor
Set up and maintain workstation with all needed ingredients and equipment, always maintains highest and safest cleanliness standards. Communicates with direct supervisor constantly to ensure proper follow through as it relates to all aspects of the day
Safely and attentively operate equipment such as ovens, stoves, slicers, and any other kitchen equipment using good judgment to avoid unnecessary injuries to themselves and/or coworkers
Assist in receiving and stocking processes, including loading and unloading deliveries from the loading dock
Assist in all nutrition department needs including, but not limited to stocking snack & drink area as well as providing pre/post practice snacks from kitchen
Assist/Run smoothie station for player’s needs

Skills & Abilities

The ability to prioritize multiple tasks in a fast-paced, deadline driven environment
Excellent verbal communication skills
An outgoing personality and professional demeanor, displays a positive attitude toward guests and employees
Ability to follow recipe guidelines and verbal instruction, knowledge of basic cooking methods, and manual dexterity
Performs work under supervision of managers or lead cooks
Detail oriented and self-motivated, ability to work independently after instruction
Ability to learn and retain menu item specifics including, but not limited to, ingredients, preparation process and holding and serving temperatures and service guidelines
Constantly strives to improve, learn and further their knowledge by maintaining an open and honest relationship with supervisors

Experience & Education

A minimum of One to three (1-3) years of experience in the food and beverage industry or culinary education equivalent
Prefer Experience with recipe based seasonally scratch cooking in hotel or restaurant
Banquet/catering experience a plus
Possesses some basic knowledge of subject matter
High School diploma or equivalent
A valid state of Florida food server certification
Understands, maintains updated knowledge and adheres to health department guidelines including proper food handling, cooking, cooling, labeling and storage of menu items as well as any other function related to contact with food items

Work Environment

The Company is a professional, fast paced, creative business environment. Other environment conditions:

Extended evening, weekend work hours sometimes required; may have to work occasional holidays
Stressful and demanding work environment in executing work on short deadlines
Sitting, standing, working with hands for extended periods of time
Lifting more than 50 pounds
Frequent bending, stooping and reaching
Constant standing throughout the shift
Always wears non-slip shoes while working
Hazards include, but are not limited to, slips, trips, falls, cuts, burns and strains

This job description is intended to set forth the core functions required for this position and describe the general nature of the work performed by employees in this position. It may not contain a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to do this job. Employees may be assigned additional responsibilities, as necessary. The Company reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of the Company’s business, competitive considerations, or the work environment changes. This document describes the position currently available and is not an employment contract.

The position covered by this Job Description is expressly declared to be “at will,” meaning the Company has the right to terminate the incumbent’s employment at any time, with or without cause. Any written or oral promises or representations to the contrary are expressly disavowed and should not be relied upon any employee. Any change to this “at will” employment status must be in writing and signed the by the Chief Operating Officer of the Company.

It is the policy of the Buccaneers to provide equal employment opportunity to all individuals regardless of race, color, religion, sex, national origin, marital status, disability, age, veteran status or any other legally protected status, including sexual orientation and gender identity.

FT - Food Services - Cook III