Lead Cook (Hotel Job)

Job Goal

To 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. Our mission is to be the best place to learn, recruit and stay. We do this by teaching, developing and serving. General job summary: Prepare, season, and cook soups, meats, vegetables, desserts, or other food for both fine dining restaurant patrons and banquet events. The lead cook is held accountable for coordinating and directing a staff of cooks. This position serves as a trainer. Trainers are 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. Universal 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 create 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.

Duties/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 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.

Performance expectations: Serve as a professional role model with work ethic, attitude and compliance. Effective time management and organizational skills. Build positive relationships with staff, students and guests. Ability to follow instructions (i.e. menus/recipes) as well as to cook and plan meals. Must be able to stand 5-6 hours a day and to squat, reach & bend on a regular basis. Must be knowledge of food storage/handling techniques and relevant health code. Requesting or checking in product in 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, as well as support and promote an environment that accepts differences.

Physical Activities With/Without Reasonable Accommodation

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

• Indoor environment
• Noise
• Odors
• Extreme temperatures
• Moisture and/or humidity
• Fumes
• Gases
• Poor ventilation
• Burn hazards
• 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.
• This position requires lifting: Up to 50 pounds up to 2/3 of the time.

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

Minimum Qualifications

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

Preferred qualifications, licenses, certifications, or registrations: Preference will be given to those candidates with a post high school degree. Preference will be given to those candidates with a minimum of two years full-time experience in a related hospitality setting or the equivalent education and related work experience. Preference will be given to candidates who have demonstrated kitchen leadership experience.

EEO AA/Statement: It is the policy of Kirkwood Community College not to discriminate in its programs, activities, or employment on the basis of race, color, national origin, sex, disability, age, sexual orientation, gender identity, creed, religion, and actual or potential family, parental or marital status. If you have questions or complaints related to compliance with this policy, please contact the Vice President, Human Resources and Institutional Effectiveness (employees) or the Vice President of Student Services (students), 6301 Kirkwood Blvd. SW, Cedar Rapids, IA 52404, View phone number on click.appcast.io, View email address on click.appcast.io, or the Director of the Office for Civil Rights, U.S. Department of Education, Cesar E. Chavez Memorial Building, 1244 Speer Boulevard, Suite 310, Denver, CO 80204-3582, Telephone: View phone number on click.appcast.io FAX: View phone number on click.appcast.io, TDD View phone number on click.appcast.io Email: View email address on click.appcast.io.