To advance the college’s mission, vision, principles, values and strategic initiatives through continuous improvement decisions.

As part of Kirkwood Community College, We are proud to offer Amazing benefits, that are unheard of in our industry! Check them out HERE! (Download PDF reader) This includes things such as 20 days of paid time off a year, 7 Paid Holidays, Plus Sick Leve. A very low cost for health insurance, life insurance, vision and dental. Tuition benefits for self and dependents, hotel stay discounts, and a generous retirement account program. 

GENERAL JOB SUMMARY: 
The Executive Chef at The Hotel at Kirkwood Center is a highly skilled, hospitality focused leader for our culinary team, serving our highly regarded fine dining restaurant and banquet/event center. As an Executive Chef, you will be responsible for overseeing all aspects of the kitchen operations and ensuring the highest quality of food production for our guests. The ideal candidate will have a passion for culinary creativity, a strong leadership presence, and a commitment to providing exceptional dining experiences. This position serves as a Mentor. The Mentor is 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. 

• Supervises kitchen staff on all shifts, including staffing, scheduling, counseling, onboarding and performance evaluation. Selects, trains, evaluates and recommends/carries out discipline to all kitchen staff.
• Oversee all food production, including stewards, for both full service restaurant and banquet facility, ensuring timely execution all quality standards are met for food, appearance and presentation.
• Manage food costs, waste, inventory and labor costs to ensure bottom line income targets are achieved, and actively participate in monthly P&L reviews and budgeting processes.
• Timely and efficient resolution of arising problems or complaints, proactively addressing changing needs and communicating effectively
• Demonstrate expertise in all areas of food production and pitches in where needed in day to day operations.
• Train, mentor, and coach kitchen staff in best practices, culinary techniques, food safety and hygiene standards to drive excellence and foster a positive work environment.
• Ensure the quantity and quality of received products. 
• Provide accurate cost estimates and order or requisition food and other supplies needed to ensure efficient operation. 
• Inspect supplies, equipment, and work areas to ensure conformance to established standards. 
• Collaborate with other personnel and other departments to plan and develop recipes and menus and unique dining experiences for customers, taking into account such factors as seasonal availability of ingredients and the forecast of customers. Communicate new menu items effectively with relevant staff and provide ownership of presentation.
• Maintain a safe, clean, and organized kitchen environment, ensuring proper sanitation and hygiene practices are followed at all times. This includes compliance with college policies and required trainings.
• Perform other related work duties as assigned.

• Serve as professional role model, maintaining a positive and professional approach with staff, student and guests.
• Assist students in achieving course objectives.
• Coach and nurture student in performance of skills.
• Document observations of performance & progress in timely fashion, utilizing forms provided.
• Supervise students and provide feedback on performance, as required.
• Complete evaluation tools in timely manner, and evaluate and report student performance to the Hospitality Program faculty. 
• Serve as a resource for students:   answer questions and provide guidance during the practicum.
• Ensure adherence to all regulatory requirements, including the health code. 

• Be able and willing to represent the College in the most positive manner with prospective, former and current students, clients, suppliers and the community we serve.
• Supports and drives a culture where business decisions made in this role drive employee engagement, top-line revenue and guest satisfaction.

• Understand and implement industry trends and innovative cooking techniques to continuously elevate the culinary offerings at the hotel 
• Promotes trust and respect between staff, students, faculty, college and professional staff. 
• Assists staff and students in identifying strengths and areas for improvement. 
• Acts as a facilitator of learning; discusses, questions, and oversees student and staff learning. 
• Expresses high expectations of student performance concurrent with course objectives.  
• Maintains confidentiality. 
• Expresses and demonstrates high standards of hospitality and service at all times.
• Pays attention to the details.
• Stays current with industry and educational trends.
• Welcome, value, and nurture people of all backgrounds, perspectives, and experiences, as well as support and promote an environment that accepts differences.  

Position involves, standing, and/or walking constantly (67-100%).   Constant (67-100%) talking to or listening to persons over the phone or face to face.  Constant (67-100%) reaching with hands/arms, lifting, dexterity, grasping, repetitive motions, and use of hands.  Constant tasting or smelling (67-100%).  Climbing, balancing, stooping, kneeling, crouching, or crawling occasionally (10-33%).  Exerting up to 50 pounds constantly (67-100%).
 
Working Conditions
 
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

• High school diploma or the equivalent required, culinary arts degree preferred.
• Must have a minimum of five years full-time management experience in a related hospitality setting or the equivalent education and related work experience.  

• Preference will be given to those candidates with a post high school degree.
• Preference will be given to those candidates who are Serve-Safe certified.
• Preference will be given to those candidates who have demonstrated success as an Executive Chef both in Fine Dining and Banquet environments.
• Preference will be given to those with working knowledge of various computer programs related to restaurant management, POS, Ordering, Microsoft Office.