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Hillsborough County Government

Event Chef/Cook (#ECCTSATSNC) TSNC
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$9.82-$15.71 Hourly / $1,702.13-$2,723.07 Monthly / $20,425.60-$32,676.80 Yearly


  • Ability to operate commercial food preparation and cleaning equipment.


The Event Chef/Cook will be accountable for the overall success of the daily event kitchen operations.  This position personally performs culinary tasks while working in a team and managing all food related functions.  Works to continually improve guest and associate satisfaction while maintaining the operating budget.  Supervises all kitchen areas to ensure a consistent, high quality product is produced.  Ensures sanitation and food standards are maintained.

In addition, the Event Chef/Cook shall follow the Authority operational policies and procedures designed to promote efficiency of operation, quality of service and a safe work environment.


Graduation from high school or possession of a GED Certificate; and
Two (2) years of previous experience in food and beverage preparation and service.


  • Knowledge of procedures and techniques for mixing, thawing, baking and cooking, measurement tools, recipe execution and methods for innovative preparation and presentation.
  • Knowledge of techniques and equipment for preparing and presenting food products including storage/handling techniques and sanitation standards.
  • Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
  • Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness (“First in, First Out”). 
  • Preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
  • Ability to walk or stand for long periods of time. 
  • Ability to lift over 50 lbs and work in non-conditioned environment.
  • Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems. 
  • Knowledge of  techniques for care and cleaning of silver, stainless steel and dish machines.


Note: The following duties are illustrative and not exhaustive. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position. Depending on assigned area of responsibility, incumbents in the position may perform one or more of the activities described below.

  • Assists in menu development and implementation.
  • Assists in determining how food should be presented and creates decorative food displays.
  • Ensures compliance with all Food & Beverage policies, standards and procedures.
  • Ensures compliance with food handling and sanitation standards.
  • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
  • Follows proper handling and right temperature of all food products.
  • Operates and maintains all department equipment and reports malfunctions.
  • Prepares and cooks foods of all types.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.

This classification description is not intended to be, nor should it be construed as an all inclusive list of the duties associated with a particular position. Management may require incumbents to perform job duties other than those contained in this document at any time.