Top 19 Chefs and Head Cooks Jobs in Tampa, FL

Head Executive Chef
Feeding Tampa Bay —Tampa, FL
- $75,700 - $80,410 a year
- Weekends as needed
- 18 years or older
- ServSafe
- 5 years
- Food provided
Line Cook
Bouzy —Tampa, FL
- $16 - $19 an hour
- Part-time
- Communication skills
- Entry level
- Kitchen
Quick Apply
10d
Head Chef / Pitmaster
Station House BBQ —Tampa, FL
- $62,000 - $75,000 a year
- 8 hour shift
- Management
- ServSafe
- Mid-level
Quick Apply
5d
Line Cook
Jackson s Bistro And Bar LC —Tampa, FL
- $19 - $23 an hour
- High school diploma or GED
- Communication skills
- Entry level
Line Cook
BERTIES RESTAURANT LLC —Brandon, FL
- Full-time
- ServSafe
- Ability to lift 75 pounds
- Restaurant
- Paid time off
- Opportunities for advancement
Quick Apply
Line Cooks
Cheeky's —Saint Petersburg, FL
- $18 - $21 an hour
- Full-time
- Ability to walk for extended periods
- High school diploma or GED
- Cash register
- Health insurance
- Dental insurance
Quick Apply
Head Chef
Cru Hospitality Group —Tampa, FL
- $55,000 - $65,000 a year
- Hospitality
- ServSafe
- Senior level
Quick Apply
Sous Chef
Cru Hospitality Group —Tampa, FL
- $55,000 - $60,000 a year
- Hospitality
- Mid-level
- Recruiting
Quick Apply
Cook, Senior
SeaWorld Parks & Entertainment —Tampa, FL
- $17.25 an hour
- Part-time
- Basic math
- Mid-level
- High school diploma or GED
PT Suites Culinary Supervisor - Raymond James Stadium
Legends Global —Tampa, FL
- Part-time
- Senior level
- Kitchen
Executive Chef - Three Oaks Hospitality
Three Oaks Hospitality —Tampa, FL
- $75,000 - $85,000 a year
- Bachelor of Science
- Mid-level
- 3 years
- Free parking
- Paid training
Quick Apply
CATERER
US Air Mobility Command —Macdill AFB, FL
- $18.67 - $22.50 an hour
- Part-time
- Hybrid work
- Background check
- Pass drug screening
- Travel
Line Cook
Nabulsi Consulting LLC —Saint Petersburg, FL
- $18 - $20 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Opportunities for advancement
Quick Apply
Line Cook/Cook
Lionfish Hospitality, LLC —Largo, FL
- $16 - $18 an hour
- Part-time
- Cleaning
- In-person
- Communication skills
- Employee discount
- Flexible schedule
Quick Apply
Premium Cook at Tropicana Field
Levy Sector —Saint Petersburg, FL
- $17 an hour
- Part-time
- Restaurant
- Entry level
- Wellness program
- Paid time off
Quick Apply
Entry Level Cook/Baker
Kazba Cafe —Oldsmar, FL
- $13 an hour
- Part-time
- Ability to lift 50 pounds
- Ability to stand for extended periods
- Café
Line Cook/Saute' Cook /Prep Cook
ClubLink —Sun City Center, FL
- Extended hours
- Background check
- Ability to walk for extended periods
- Ability to lift 50 pounds
- Dental insurance
- Paid time off
Quick Apply
Line Cook
The Nina Hospitality Company —Dunedin, FL
- $17 - $19 an hour
- Weekends as needed
- ServSafe
- Restaurant
- Food Handler Certification
- Opportunities for advancement
Quick Apply
Part Time Line Cook
Indian Rocks Church —Largo, FL
- Part-time
- Mid-level
- High school diploma or GED
- Ability to lift 50 pounds

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Head Executive Chef
Feeding Tampa Bay —Tampa, FL
Mission Mobility: At least 18 years of age with a valid driver's license and the ability to meet company driving guidelines.
$75,700 - $80,410 a year
Head Chef / Pitmaster
Station House BBQ —Tampa, FL
Execute catering events (up to 750+ guests) and retail production accurately. Food-cost and yield discipline; can build a prep list and scale recipes.
$62,000 - $75,000 a year
Quick Apply
5d

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PREP COOK
Levy Sector —Columbus, OH
Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations.
$16 an hour
Quick Apply
Cook/Prep Cook
Levy Sector —Columbus, OH
Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations.
$16 - $18 an hour
Quick Apply

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Head Executive Chef

Feeding Tampa Bay -
Tampa, FL

Apply Now

Job Details

$75,700 - $80,410 a year

Benefits

Food provided

Qualifications

Steam cooking
Food preparation for special diets
ServSafe
Team leadership
Driver's License
Working with individuals with specific medical conditions
Institutional kitchen experience
Math
Industrial equipment
Dietetics
ServSafe Food Manager Certification
Food preparation equipment operation
Senior leadership

Full Job Description

Description:

Position Title: Head Executive Chef

Reports to: Director, Food Services

Department: Operations

Location: Causeway Center

Classification: On-site

Core Hours: Weekdays, weekends and holidays (hours subject to change with business need)

Status: Exempt

Range: $75,700 - $80,410

COMPANY OVERVIEW

Feeding Tampa Bay serves ten counties in West Central Florida and we are a leader in hunger relief across our region. Just last year, we served 85M meals to our neighbors through direct service and through our network of 400+ food pantry partners. But we know food alone won’t solve hunger – that’s why we’re redefining that it means to feed our region. By creating pathways to possibilities for nearly 1 million people, Feeding Tampa Bay connects and convenes solutions, partners and resources that nourish long-term stability. As a member of the Feeding America Network, we will work to dismantle barriers for individuals, families, and seniors across our area – because it’s possible.

At Feeding Tampa Bay, we are on a united path to transform our community. We thoughtfully drive change while embracing and celebrating our collective impact, as well as the impact of each individual. Through our Grow Code we strive to honor all, conquer together, be imaginists, speak with truth, and stay rooted in the mission of Feeding Tampa Bay.

SUMMARY

The Head Executive Chef is responsible for high-level strategic culinary management and overall kitchen operations. This pivotal role oversees a diverse portfolio of food programs, including daily community meals, Child Hunger initiatives, Medically Tailored Meals (MTM), high-end catering, and disaster feeding.

The ideal candidate blends elite culinary skills with nutritional science, focusing on creating delicious, balanced, and nutrient-rich dishes tailored to specific wellness and medical needs. This position specializes in large-scale production ("volume, efficiency, and batch consistency") using standardized recipes, while managing, mentoring, and inspiring the kitchen brigade (including Executive Chefs, catering teams, and BOH Cafe operations).

DUTIES and RESPONSIBILITIES

Exemplifies the desired culture and philosophies of Feeding Tampa Bay
Culture & Leadership
Team Management: Recruit, hire, train, and mentor the kitchen brigade (Executive Chefs, sous chefs, cooks, prep cooks, and stewards).
Workplace Culture: Foster a positive, collaborative, and respectful work environment. Manage staff schedules, labor costs, and performance evaluations.
Culinary Education: Teach and train staff on nutrition, healthy cooking techniques, and the benefits of "food as medicine."
Culinary Vision & Menu Engineering
Strategic Menu Design: Design, price, and update seasonal menus based on guest expectations, cost targets, and global culinary trends.
Food as Medicine: Develop nutrient-dense menus tailored to specific health goals, caloric requirements, or medical restrictions (e.g., gluten-free, low-sodium, diabetic-friendly).
Creative Resourcefulness: Utilize strong culinary techniques and creativity to transform donated food into high-quality, delicious meals for our neighbors.
Nutritional Analysis: Collaborate closely with registered dietitians to align meals with health objectives; calculate and track macronutrient ratios and caloric content.
High-Volume Operations & Production
Large-Scale Execution: Execute daily production sheets to meet high-volume targets, maintaining strict flavor, texture, and quality profiles across large batches.
Industrial Equipment Mastery: Expertly operate and train staff on heavy industrial kitchen equipment, including tilt skillets, kettles, blast chillers, and combi ovens.
Standardization: Create new recipes, standardize cooking procedures, and define distinct plating and presentation standards for various programs (from community feeding to high-end catering).
Food Safety, Sanitation & Compliance
Quality Control: Conduct sensory evaluations (taste, smell, appearance) of every batch before distribution to ensure it meets established standards.
Strict Compliance: Enforce rigorous food safety, hygiene, and health code regulations (HACCP, ServSafe, and local health department standards).
Inventory & Waste Management: Oversee ingredient sourcing, selecting high-quality, fresh inputs. Manage strict "First-In, First-Out" (FIFO) rotation of bulk ingredients to minimize food waste.
Audit Readiness: Ensure the kitchen consistently passes all internal and external health department inspections and safety audits. Maintain a spotless workspace and oversee deep-cleaning schedules.
This position is regularly required to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch, or crawl

Requirements:

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Excel working in a fast-paced, evolving environment and demonstrate the ability to embrace the FTB’s commitment to treat all people with equity and respect in pursuit of our mission to feed people in need and mobilize our community to eliminate hunger
Education, Certifications & Experience
Culinary Education: Degree from an accredited culinary school is required.
Professional Experience: A minimum of 5–10 years of experience in a professional, high-volume kitchen.
Leadership History: Proven track record as an Executive Chef, Head Chef, or Culinary Director—ideally blending high-volume production (e.g., catering, institutional, hotel, or commissary) with nutritional/dietary healthcare cooking.
Food Safety Certification: Valid ServSafe Manager Certification is required.
Nutritional Credentials: Certification in Nutrition, Dietetics, or a related field is highly preferred.
Technical Culinary & Dietary Expertise
Nutrition Science: Deep understanding of nutritional science, superfoods, functional ingredients, and how various cooking methods affect nutrient bioavailability.
Dietary Mastery: Advanced knowledge of food allergies, sensitivities, and medical dietary restrictions. Proven ability to transform "restrictive" diets into diverse, exciting, and aesthetically pleasing meals.
Healthy Techniques: Mastery of cooking techniques (e.g., steaming, poaching) that preserve nutrient integrity.
Industrial Operations: Proficiency with industrial, high-capacity kitchen equipment (tilt skillets, kettles, blast chillers, combi ovens).
Culinary Mathematics: Advanced mastery of batch-cooking math, including the precise scaling of recipes up or down while maintaining flavor and texture profiles.
Agility: Comfortable pivoting menus dynamically based on changing health data, donation variations, or seasonal availability.
Core Attributes & Interpersonal Skills
Mission Alignment: Excels in a fast-paced, evolving environment and demonstrates a deep passion for community impact. Fully embraces Feeding Tampa Bay's (FTB) commitment to treating all people with equity and respect.
Leadership Style: Strong operational efficiency, high emotional intelligence, adaptability, and excellent mentoring skills.
Work Style: Self-starter who can work independently, collaborate seamlessly as part of a cross-functional team, and handle multiple complex tasks simultaneously.
Execution: Excellent time management, organizational, and prioritization skills.
Physical & Logistical Requirements
Physical Demands: Regularly required to stand for long periods, walk, reach with arms and hands, climb, balance, stoop, kneel, crouch, or crawl.
Lifting Capacity: Ability to safely lift and move up to 50 lbs.
Schedule Flexibility: Ability to work a flexible schedule, including occasional nights, weekends, and holidays as operational needs dictate.
Mission Mobility: At least 18 years of age with a valid driver's license and the ability to meet company driving guidelines. Willing to actively participate in hands-on mission-driven programs, such as mobile food distribution initiatives and disaster relief operations.
Compliance & Internal Requirements
Internal Candidates: Must be an employee in good standing with no corrective actions within the last 90 days.
Scope of Role: Ability to perform other duties as assigned by leadership.
Willing to actively participate in mission-driven programs, such as food distribution initiatives and disaster relief operations as needed.
All internal candidates must be in good standing with no corrective actions within the last 90 days.

Apply Now

Refine Your Search

Chefs and Head Cooks jobs in Tampa, FL

Head Executive Chef

Line Cook

Head Chef / Pitmaster

Line Cook

Line Cook

Line Cooks

Head Chef

Sous Chef

Cook, Senior

PT Suites Culinary Supervisor - Raymond James Stadium

Executive Chef - Three Oaks Hospitality

CATERER

Line Cook

Line Cook/Cook

Premium Cook at Tropicana Field

Entry Level Cook/Baker

Line Cook/Saute' Cook /Prep Cook

Line Cook

Part Time Line Cook

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