Line Cook II (Hotel Job)

About the role

Weekend availability is a must. This position advances 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.

Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs for both fine dining restaurant and banquet/event guests. 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.

Core competencies

• Advocate for Continual Improvement — empowering each other to identify opportunities for excellence
• Collaborate with Mutual Accountability — working together with a willingness to take ownership and account for our actions
• Champion Service — anticipating needs and creating a welcoming, diverse, and inclusive environment
• Perseverance — commitment to excellence even in the face of adversity or delay in achieving success
• Lead — regardless of title, through positive influence

Responsibilities

• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
• Explain and uphold all health code standards
• Substitute for or assist other cooks during emergencies or rush periods
• Demonstrate expertise (as observed by Chef) in the following kitchen skills:
  • Egg Cookery: Prepare a Sunny Side Up Egg with no lace and no scorched bottom
  • Meat Cookery: Prepare a Medium Ground Beef Pattie — properly rested and temped at 145°F (within 3–5°F)
  • Knife Skills: Using russet potato, cut 4 oz each of Large Dice and Julienne; chiffonade 1/8 cup of basil or spinach
  • Fish Cookery: Properly sauté a piece of salmon — rested and temped at 150°F (within 3–5°F)
  • Production Skills: Properly prepare a standard vinaigrette using in-house products — yield 2 cups
• Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs for consumption
• Identify, list, and explain ingredients in response to dietary inquiries
• Create, prepare, and serve family meals for Hotel employees
• Maintain regular and consistent attendance
• Perform other related work duties as assigned

Performance expectations

• Effective time management and organizational skills
• Provide positive guidance, instruction, and interactions with other members of kitchen staff
• Passionately advocate for adherence to health code standards
• Keep current with all compliance trainings and certifications required for this position
• Ability to follow instructions (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
• Must have knowledge of food storage/handling techniques
• Welcome, value, and nurture people of all backgrounds, perspectives, and experiences; support and promote an environment that accepts differences

Physical requirements

• Occasional (10–33%): sitting, climbing, stooping, kneeling, crouching, crawling
• Frequent (34–66%): lifting up to 50 pounds
• Constant (67–100%): standing, walking, reaching, talking, hearing, tasting, smelling

The statements above reflect general details necessary to describe the essential job duties, responsibilities, and performance expectations; they should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned.

Qualifications

Minimum

• High school diploma or equivalent required
• Prior commercial cook experience, preferably line
• Demonstrated expertise in all essential duties listed

Preferred

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