Harbor Social Sports Bar Cook Iii (U)

Job Title:

Culinary III

Department:

F&B - Banquet Kitchen, F&B Outlet

Company:

Gaylord Hotels

Reports To:

Exec Chef - Restaurant, Sr Sous Chef - Banquets

Supervises:

N/A

Date:

10/03/06

Job Purpose: Two to three sentences describing the overall purpose of the job

Responsible for advanced 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 the outlet kitchen: Sauté, Braising, Wood Fire Grilling, Fry, Blanching, Emulsifying, Flat Bread Oven baking, Poaching, and Steaming.

2.

Perform the following baking procedures in the pastry kitchen: baking, measuring, tempering and proofing.

3.

Perform advanced knife skills (i.e. roll cut, brunoise, macedoine) in the preparation and production of food items.

4.

Communicate timing with other stations to ensure all food is ready at the same time for each order. Ensure accurate delivery of food in banquets.

5.

Produce food according to recipe cards and established plate presentations.

6.

Clean and organize walk-in coolers, food production areas, equipment and general kitchen areas.

7.

Provide support to the front line, following guidelines given by management.

8.

Perform according to HACCP, OSHA and sanitation guidelines.

9.

Able to work at each station in the kitchen.

10.

Perform other duties as assigned.

Job Qualifications: Describe the minimum qualifications needed to complete the job responsibilities.

Education

Associates degree in Culinary Arts or equivalent experience required.

Experience

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 III

Compensation Analyst

DK/CMc

Approved Job Grade:

4

Date Job Evaluated:

10-5-06

Approved FLSA Status:

Non-Exempt

Job Family:

F&B

Incentive Plan:

Customer Sat Bonus

EEO Category:

Service Workers