Old Hickory Cook II

Gaylord Entertainment JOB DESCRIPTION

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