Line Cook

About the role

For more than 131 years and four generations, J.C. Newman Cigar Co. has handcrafted the world's finest cigars in the heart of Tampa's historic Ybor City. Our factory, El Reloj, is the last operating hand-rolled cigar factory in the United States—a living landmark where more than 25,000 guests from around the world visit each year to experience Tampa's cigar heritage. In late 2026, we will open three new hospitality experiences inside a beautifully restored 1910 building across the street from El Reloj: Elaine's, a classic American restaurant with continental and local influences serving breakfast, lunch, and dinner; Stanford's Cigar Club, a premium cigar lounge built around an exclusive barrel-aged spirits and reserve red wine program; and The Inn at El Reloj, eleven beautifully appointed guest rooms upstairs from Elaine's. Together with our private events programming on both sides of the street, they form the El Reloj District, a hospitality destination unlike anything else in Tampa. We are seeking a Line Cook to join our culinary team and support daily kitchen operations across the property. This is an exciting opportunity to join a growing hospitality team and help create exceptional dining experiences at one of Tampa's most significant historic properties.

Why you will love this role: Help bring a culinary program to life within a landmark hospitality destination; join a passionate team focused on creating one of Tampa's most unique dining and hospitality experiences; join a 131‑year, four‑generation family business that values craftsmanship, heritage, and doing things the right way; work in a state‑of‑the‑art kitchen designed by a nationally recognized kitchen design firm with dedicated restaurant, event, and prep lines; be part of the El Reloj District in one of Tampa's most iconic and storied neighborhoods.

Responsibilities

• Set up and stock assigned stations with all necessary ingredients, equipment, and supplies before service
• Prepare ingredients for service, including chopping vegetables, preparing sauces, portioning proteins, and completing other assigned prep
• Cook and execute menu items according to recipes, specifications, and established quality standards
• Work closely with other kitchen team members to ensure food is prepared and served accurately, consistently, and on time
• Follow direction from the Executive Chef, Sous Chef, and other culinary leadership
• Maintain proper portion sizes, food quality, presentation, and consistency throughout service
• Ensure dishes are completed and coordinated with the kitchen team, so orders are served on time
• Maintain a clean, organized, and sanitary workstation throughout preparation and service
• Properly store, label, date, and rotate food products according to food safety standards
• Assist with receiving, stocking, inventory, kitchen cleaning, and other back‑of‑house responsibilities as needed
• Physical requirements: ability to stand and walk for extended periods in a fast‑paced kitchen environment; frequent reaching, bending, lifting, handling kitchen tools, and operating equipment; ability to lift and move up to 50 pounds occasionally; exposure to heat, cold, steam, sharp equipment, and other typical kitchen conditions