9d ago

Banquet Kitchen Cook II (U)

United States·National Harbormid

CookFood Service

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Quick Summary

Key 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 job’s time.

Requirements Summary

Describe the minimum qualifications needed to complete the job responsibilities. Education High school degree or equivalent preferred.

Technical Tools

CookFood Service

The Gaylord National Resort & Convention Center is now partnering with the Rouxbe Cooking School to offer culinary associates engaging online training opportunities to help grow their careers. Through Rouxbe's self-paced online platform and culinary training curriculum, Marriott associates with all levels of culinary experience will have access to hundreds of well-designed and visually appealing lessons they can immediately apply to their jobs.

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 job’s time. Please include supervisory responsibilities.
1.	Perform the following cooking procedures in outlet kitchens: sauté, 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 Handler’s 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

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 celebrated. Our 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.