DescriptionGaylord Entertainment
JOB DESCRIPTION
| Job Title: | Culinary II |
| Department: | F&B Banquet Kitchen F&B Outlet |
| Company: | Gaylord Hotels |
| Reports To: | Exec Chef - Restaurant Sr Sous Chef - Banquets |
| Supervises: | N/A |
| Job Description Date: | 10/03/06 |
| Job Purpose: Two to three sentences describing the overall purpose of the job |
| Responsible for food production food preparation and a la carte line cooking according to company standards. |
| Job Responsibilities: Maximum of ten responsibilities in order of percentage of time spent on functions from longest to shortest; do not list anything that does not represent at least 10% of the jobs time. Please include supervisory responsibilities. |
| 1. | Perform the following cooking procedures in outlet kitchens: saut grilling and roasting. |
| 2. | Prepare and produce baked and pastry items according to established standards in pastry kitchens as assigned. |
| 3. | Performs basic to more advanced knife skills (i.e. slice julienne dice batonnet tourne) in the preparation and production of food items. |
| 4. | Clean and organize walk-in coolers food production areas equipment and general kitchen areas. |
| 5. | Read tickets from the printer and produce product as described by manager and as shown in information books provided. |
| 6. | Provide support to the front line following guidelines provided by management. |
| 7. | Perform according to HACCP OSHA and sanitation guidelines. |
| 8. | Properly store food and chemicals. |
| 9. | Perform other duties as assigned. |
| Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. |
| Education | High school degree or equivalent preferred. |
| Experience | Minimum one year culinary experience or completion of a recognized culinary educational program. Must have the ability to read and write in English. |
| Licenses/Certifications | Food Handlers Card may be required. |
| Management Activities: Check all that apply |
| Interview select and train STARS |
| Set and adjust their rates of pay and hours of work |
| Direct the work of STARS |
| Appraise STARS productivity and efficiency for the purpose of recommending promotions or other changes in status |
| Handle STAR complaints |
| Discipline STARS |
| Plan the work |
| Determine the techniques to be used |
| Apportion the work among the STARS |
| Determine the type of materials supplies machinery equipment or tools to be used or merchandise to be bought stocked and sold |
| Control the flow and distribution of materials or merchandise and supplies |
| Provide for the safety and security of the employees or the property |
| Plan and control the budget |
| Monitor or implement legal compliance measures |
| Customarily and regularly direct the work of at least 2 or more full-time STARS or their equivalent (1 full-time STAR at 40 and 2 half-time STARS at 20 hours each are equivalent to 2 full-time STARS). |
| Authority to hire or fire other STARS or makes suggestions and recommendations as to the hiring firing advancement promotion or any other change of status of other employees are given particular weight. |
| Discretion & Independent Judgment: Answer all questions and provide multiple specific examples. |
| Question | Answer ( If yes give multiple examples) |
| Does this position have authority to formulate affect interpret or implement management policies or operating practices | No |
| Does this position have authority to commit the employer in matters that have significant financial impact | No |
| Does this position have authority to waive or deviate from established policies and procedures without prior approval | No |
| Does this position have authority to negotiate and bind the company on significant matters | No |
| Is this position involved in planning long or short-term business objectives | No |
| Does this position represent the company in handling complaints arbitrating disputes or resolving grievances | No |
| Does this position have authority to make an independent choice free from immediate direction or supervision or make decisions or recommendations that may occasionally be reviewed revised or reversed | No |
| Physical Requirements: Indicate requirements that are representative of those that must be met to successfully perform the essential duties of this job. |
| Ability to speak and hear. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 5 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. |
| Additional physical and visual requirements (check all that apply) |
| Identify and distinguish colors |
| x | Stand for long periods of time |
| Walk extended distances |
| x | Lift/carry 6-25 lbs. |
| x | Lift/carry 26-50 lbs. |
| Lift/carry over 50 lbs. |
| x | Reach hands and arms in any direction |
| Kneel and/or stoop repeatedly |
| Other: |
| Working Conditions: Indicate the environmental aspects of the job. |
| Continually works inside and in close proximity to others. |
| Additional working conditions (check all that apply) |
| x | Outdoor weather conditions |
| x | Extreme cold (non-weather) |
| x | Extreme heat (non-weather) |
| x | Wet or humid conditions |
| x | Near moving or mechanical parts |
| On high precarious places |
| x | With fumes or airborne particles |
| x | Near toxic or caustic chemicals |
| x | Near risk of electrical shock |
| Near loud noises |
| In areas of strong vibration |
| x | Other: Varying schedule to include evenings holidays and overtime as business dictates. |
| For Compensation Department Use Only |
| Final Job Title: | Culinary II | Compensation Analyst | DK |
| Approved Job Grade: | 3 | Date Job Evaluated: | 10-5-06 |
| Approved FLSA Status: | Non-Exempt | Job Family: | F&B |
| Incentive Plan: | Customer Sat Bonus | EEO Category: | Service Workers |
The pay range for this position is $22.12 per hour and may offer 401(k) plan earned paid time off and/or sick leave stock purchase plan discounts at Marriott properties commuter benefits employee assistance plan childcare discounts and other wellness benefits. Benefits may be subject to generally applicable eligibility waiting period contribution and other requirements and conditions.
At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.
DescriptionGaylord EntertainmentJOB DESCRIPTIONJob Title:Culinary IIDepartment:F&B Banquet Kitchen F&B OutletCompany:Gaylord HotelsReports To:Exec Chef - Restaurant Sr Sous Chef - BanquetsSupervises:N/AJob Description Date:10/03/06Job Purpose: Two to three sentences describing the overall purpose of...
DescriptionGaylord Entertainment
JOB DESCRIPTION
| Job Title: | Culinary II |
| Department: | F&B Banquet Kitchen F&B Outlet |
| Company: | Gaylord Hotels |
| Reports To: | Exec Chef - Restaurant Sr Sous Chef - Banquets |
| Supervises: | N/A |
| Job Description Date: | 10/03/06 |
| Job Purpose: Two to three sentences describing the overall purpose of the job |
| Responsible for food production food preparation and a la carte line cooking according to company standards. |
| Job Responsibilities: Maximum of ten responsibilities in order of percentage of time spent on functions from longest to shortest; do not list anything that does not represent at least 10% of the jobs time. Please include supervisory responsibilities. |
| 1. | Perform the following cooking procedures in outlet kitchens: saut grilling and roasting. |
| 2. | Prepare and produce baked and pastry items according to established standards in pastry kitchens as assigned. |
| 3. | Performs basic to more advanced knife skills (i.e. slice julienne dice batonnet tourne) in the preparation and production of food items. |
| 4. | Clean and organize walk-in coolers food production areas equipment and general kitchen areas. |
| 5. | Read tickets from the printer and produce product as described by manager and as shown in information books provided. |
| 6. | Provide support to the front line following guidelines provided by management. |
| 7. | Perform according to HACCP OSHA and sanitation guidelines. |
| 8. | Properly store food and chemicals. |
| 9. | Perform other duties as assigned. |
| Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities. |
| Education | High school degree or equivalent preferred. |
| Experience | Minimum one year culinary experience or completion of a recognized culinary educational program. Must have the ability to read and write in English. |
| Licenses/Certifications | Food Handlers Card may be required. |
| Management Activities: Check all that apply |
| Interview select and train STARS |
| Set and adjust their rates of pay and hours of work |
| Direct the work of STARS |
| Appraise STARS productivity and efficiency for the purpose of recommending promotions or other changes in status |
| Handle STAR complaints |
| Discipline STARS |
| Plan the work |
| Determine the techniques to be used |
| Apportion the work among the STARS |
| Determine the type of materials supplies machinery equipment or tools to be used or merchandise to be bought stocked and sold |
| Control the flow and distribution of materials or merchandise and supplies |
| Provide for the safety and security of the employees or the property |
| Plan and control the budget |
| Monitor or implement legal compliance measures |
| Customarily and regularly direct the work of at least 2 or more full-time STARS or their equivalent (1 full-time STAR at 40 and 2 half-time STARS at 20 hours each are equivalent to 2 full-time STARS). |
| Authority to hire or fire other STARS or makes suggestions and recommendations as to the hiring firing advancement promotion or any other change of status of other employees are given particular weight. |
| Discretion & Independent Judgment: Answer all questions and provide multiple specific examples. |
| Question | Answer ( If yes give multiple examples) |
| Does this position have authority to formulate affect interpret or implement management policies or operating practices | No |
| Does this position have authority to commit the employer in matters that have significant financial impact | No |
| Does this position have authority to waive or deviate from established policies and procedures without prior approval | No |
| Does this position have authority to negotiate and bind the company on significant matters | No |
| Is this position involved in planning long or short-term business objectives | No |
| Does this position represent the company in handling complaints arbitrating disputes or resolving grievances | No |
| Does this position have authority to make an independent choice free from immediate direction or supervision or make decisions or recommendations that may occasionally be reviewed revised or reversed | No |
| Physical Requirements: Indicate requirements that are representative of those that must be met to successfully perform the essential duties of this job. |
| Ability to speak and hear. Close and distance vision. Frequent sitting with some walking and standing. Frequently lifts/carries up to 5 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. |
| Additional physical and visual requirements (check all that apply) |
| Identify and distinguish colors |
| x | Stand for long periods of time |
| Walk extended distances |
| x | Lift/carry 6-25 lbs. |
| x | Lift/carry 26-50 lbs. |
| Lift/carry over 50 lbs. |
| x | Reach hands and arms in any direction |
| Kneel and/or stoop repeatedly |
| Other: |
| Working Conditions: Indicate the environmental aspects of the job. |
| Continually works inside and in close proximity to others. |
| Additional working conditions (check all that apply) |
| x | Outdoor weather conditions |
| x | Extreme cold (non-weather) |
| x | Extreme heat (non-weather) |
| x | Wet or humid conditions |
| x | Near moving or mechanical parts |
| On high precarious places |
| x | With fumes or airborne particles |
| x | Near toxic or caustic chemicals |
| x | Near risk of electrical shock |
| Near loud noises |
| In areas of strong vibration |
| x | Other: Varying schedule to include evenings holidays and overtime as business dictates. |
| For Compensation Department Use Only |
| Final Job Title: | Culinary II | Compensation Analyst | DK |
| Approved Job Grade: | 3 | Date Job Evaluated: | 10-5-06 |
| Approved FLSA Status: | Non-Exempt | Job Family: | F&B |
| Incentive Plan: | Customer Sat Bonus | EEO Category: | Service Workers |
The pay range for this position is $22.12 per hour and may offer 401(k) plan earned paid time off and/or sick leave stock purchase plan discounts at Marriott properties commuter benefits employee assistance plan childcare discounts and other wellness benefits. Benefits may be subject to generally applicable eligibility waiting period contribution and other requirements and conditions.
At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.
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Job Location:
Monthly Salary:
Not Disclosed
Posted on:
30+ days ago
Vacancies:
1 Vacancy
