Lead Line Cook (Hotel Job)

Cedar Rapids, IA, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Compensation

Hourly

Exact $20.56

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

continuing education assistance

Career development opportunities

Job Description

Kirkwood Community College is a renowned educational institution located in Cedar Rapids, Iowa. Known for its commitment to academic excellence and community engagement, Kirkwood offers a wide range of programs designed to prepare students for successful careers and meaningful lives. Among its diverse departments, The Hotel at Kirkwood Center stands out as a unique facility dedicated to hospitality education and training. Serving as a hub for culinary arts and hospitality management, this hotel provides real-world experience to both students and staff, fostering a learning environment that emphasizes professional development, practical skills, and industry standards.

The Hotel at Kirkwood Center is not just a hotel; it is a comprehensive training ground for aspiring hospitality professionals. The center integrates academic knowledge with hands-on experience, enabling students to advance their skills in a professional setting. This approach aligns with Kirkwood Community College's broader mission to be the best place to learn, recruit, and stay, where education meets real-life application. The facility hosts diverse dining options including fine dining restaurant services and banquet events, offering a dynamic workplace that caters to a variety of customer needs and occasions.

The position open at The Hotel at Kirkwood Center is for a Lead Cook, a full-time hourly role based in Cedar Rapids, IA, with a competitive hourly wage of $20.56. This role occupies a crucial leadership position in the kitchen team responsible for food preparation and quality assurance. The Lead Cook plays an essential role in upholding the vision of Kirkwood Community College's Center for Hospitality Excellence, which is to educate and prepare top hospitality professionals who make a global impact. The goal is to combine teaching, developing, and serving to provide exceptional service and high-quality culinary outcomes.

In this role, the Lead Cook is tasked with preparing, seasoning, and cooking a variety of foods including soups, meats, vegetables, and desserts for both restaurant patrons and banquet events. The individual will be accountable for coordinating and directing kitchen staff, ensuring food safety and sanitation, maintaining kitchen cleanliness, and supporting kitchen operations during busy periods or emergencies. Furthermore, as a trainer, the Lead Cook guides students and oversees their learning experiences, helping them develop professional culinary skills and workplace standards.

The Lead Cook position requires proficiency in advanced cooking techniques, a thorough understanding of health and safety regulations, and the ability to manage kitchen operations effectively. Additionally, the role demands strong interpersonal skills to foster positive relationships with students, staff, and guests. Due to the physical nature of the job, candidates must be capable of standing for extended periods and performing various physical activities necessary for kitchen work. This opportunity is ideal for individuals with a passion for culinary arts, leadership, training, and hospitality excellence who are eager to contribute to an innovative educational facility dedicated to hospitality.

Job Requirements

High school diploma or the equivalent required
commercial kitchen experience or culinary education
ability to stand for 5-6 hours a day and to squat, reach and bend on a regular basis
knowledge of food storage/handling techniques and relevant health code
capability to request or check in product in a timely manner
ability to assist in completing forms for employee and student needs such as injury reports
welcoming and valuing people of all backgrounds, perspectives, and experiences
support and promote an environment that accepts differences
effective time management and organizational skills
ability to follow instructions such as menus/recipes as well as to cook and plan meals
build positive relationships with staff, students and guests
serve as a professional role model with work ethic, attitude, and compliance

Job Qualifications

High school diploma or the equivalent
commercial kitchen experience or culinary education
post high school degree preferred
minimum of two years full-time experience in a related hospitality setting or the equivalent education and related work experience preferred
demonstrated kitchen leadership experience preferred

Job Duties

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