Gaylord 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 |
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
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