Lead Cook (Hotel Job)

About the Role

Advance The Kirkwood Community College Center for Hospitality Excellence's vision to lead the world in educating and preparing the finest hospitality professionals that will impact the global community. The mission is to be the best place to learn, recruit, and stay by teaching, developing, and serving.

This position serves as a trainer, responsible for supervising the learning experiences of students in all areas of The Hotel at Kirkwood Center, The Kirkwood Center for Hospitality Arts, and The Kirkwood Center for Continuing Education.

Responsibilities

• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices and adherence to health code.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Prepare, season, and cook soups, meats, vegetables, desserts, or other food for both fine dining restaurant patrons and banquet events.
• Demonstrate all proficiencies required in a Line Cook II position.
• Substitute for or assist other cooks during emergencies or rush periods.
• Act as manager of the kitchen in the absence of the Chef or Sous Chef.
• Check food and kitchen supplies; ensure cooking utensils, pans, and other equipment are kept in a clean and sanitary condition.
• Assign cleaning duties as needed to all kitchen staff to complete daily, weekly, and monthly cleaning schedules.
• Ensure the kitchen is cleaned and ready for the next shift.
• Ensure all food preparation for the next shift is complete and accurate.
• Record food temperatures, production, and waste on required documentation.
• Assist with schedule accountability.
• Perform other related work duties as assigned.
• Serve as a professional role model with work ethic, attitude, and compliance.
• Build positive relationships with staff, students, and guests.
• Request or check in product in a timely manner.
• Assist in completing forms for employee and student needs such as injury reports.
• Welcome, value, and nurture people of all backgrounds, perspectives, and experiences, supporting an inclusive environment.

Performance Expectations

• Effective time management and organizational skills.
• Ability to follow instructions (e.g., menus/recipes) as well as to cook and plan meals.
• Must be able to stand 5-6 hours a day and to squat, reach, and bend on a regular basis.
• Knowledge of food storage/handling techniques and relevant health code.

Physical Activities

The following physical conditions and hazards may be encountered while working in this position:

• Indoor environment with noise, odors, extreme temperatures, moisture, humidity, fumes, gases, and poor ventilation.
• Burn hazards and moving mechanical parts.
• Standing over 2/3 of the time.
• Walking over 2/3 of the time.
• Sitting under 1/3 of the time.
• Using hands over 2/3 of the time.
• Reaching with hands and arms over 2/3 of the time.
• Climbing or balancing under 1/3 of the time.
• Stooping, kneeling, crouching, or crawling under 1/3 of the time.
• Talking or listening over 2/3 of the time.
• Tasting or smelling over 2/3 of the time.
• Lifting up to 50 pounds up to 2/3 of the time.

Requirements

• High school diploma or the equivalent required.
• Commercial kitchen experience or culinary education.

Preferred Qualifications

• Post high school degree.
• Minimum of two years full-time experience in a related hospitality setting or equivalent education and related work experience.
• Demonstrated kitchen leadership experience.