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

• 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.

• 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.  

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.

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

• 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.