Line Cook II (Hotel Job)

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. 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. Demonstrate expertise (as observed by Chef) in the following kitchen skills: Egg Cookery: Prepare a Sunny Side Up Egg with no lace and no scorched bottom Meat Cookery: Prepare a Medium Ground Beef Pattie - that has been properly rested and temps at 145* (within 3-5*) Knife Skills: Using russet potato cut 4oz of each: Large Dice & Julienne. Chiffonade 1/8 cup of Basil or Spinach. Fish Cookery: Properly Sautee a piece of salmon - rested and temped at 150* (within 3-5*) 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. Must keep current with all compliance trainings and certifications required for this position. 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. 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.