Job Details
JOB GOAL: Weekend Availability is a must. Depending on Skills and Experience this position can start as a Line I or a Line II.
Pay: Line I- starts at $16.07, Line II- starts at $19.12.
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.
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. Substitute for, assist other cooks during emergencies, or rush periods. Wash, peel, cut, and seed fruits and vegetables in preparation for use. Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs for consumption. Identify, list and explain ingredients in response to dietary inquiries. Prepare and serve family meals for Hotel employees. Regular and consistent attendance at work. Perform other related work duties as assigned.
Cook II- Must Demonstrate Constantly certain predefined kitchen skills.
PERFORMANCE EXPECTATIONS: Effective time management and organizational skills. 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. Some Kitchen Line or Prep Experience desired.
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.