Line Cook I & II

Kirkwood Community College

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 foodstuffs for both fine dining restaurant and banquet/event guests. 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.

Starting Pay Depends on Experience and Skill Level.
 
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. Explain and uphold all health code standards.
  • Substitute for, assist other cooks during emergencies, or rush periods. 
  • To progress to Line Cook II demonstrate expertise (as observed by Chef) in the following kitchen skills:
    1. Egg Cookery: Prepare a Sunny Side Up Egg with no lace and no scorched bottom
    2. Meat Cookery: Prepare a Medium Ground Beef Pattie – that has been properly rested and temps at 145* (within 3-5*)
    3. Knife Skills : Using russet potato cut 4oz of each: Large Dice & Julienne. Chiffonade 1/8 cup of Basil or Spinach.
    4. Fish Cookery: Properly Sautee a piece of salmon – rested and temped at 150* (within 3-5*)
    5. Production Skills: Properly prepare a standard vinaigrette using products in house – 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.
  • Regular and consistent attendance at work.
  • 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.
  • 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 have knowledge of food storage/handling techniques.
  • 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:

Position involves working in a kitchen setting.  Occasional (10-33%) sitting, climbing, stooping, kneeling, 
crouching and crawling. Frequent (34-66%) lifting up to 50 pounds.  Constant (67-100%) standing, 
walking, reaching, talking, hearing, tasting and smelling.
 
 
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.   
  • Demonstrated Expertise in all essential duties listed.
 
 
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. 
 
EEO AA/STATEMENT:
 
Kirkwood Community College shall not engage in nor allow unlawful discrimination against any employee or applicant for employment. This includes all employment practices, hiring practices, and unwelcome harassment of applicants or employees based on race, color, national origin, creed, religion, sex, sexual orientation, gender identity, age, disability, genetic information or actual or potential parental, family, marital status or veteran status. If you have questions or complaints related to compliance with the policy please contact the Vice President of Human Resources at Kirkwood Community College, 313 Kirkwood Hall, 6301 Kirkwood Blvd., SW, Cedar Rapids, IA 52404, Telephone: 319-398-5572,  Email: equity@Kirkwood.edu or the director of the Office for Civil Rights U.S. Department of Education, John C. Kluczynski Federal Building, 230 S. Dearborn Street, 37th Floor, Chicago, IL 60604-7204, Telephone: (312) 730-1560 Facsimile: (312) 730-1576, TDD (800) 877-8339 Email: OCR.Chicago@ed.gov.

Job Benefits:

Kirkwood offers a wide range of employee benefits.  Read more about them here

Job ID: 83056

Posted 10 days ago

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