What are the responsibilities and job description for the Pastry Cook III Seasonal - ICE! position at Marriott International?
Additional Information Seasonal position beginning in mid-November and will end at the end of the ICE! season. Rate $19.95
Job Number 23169815
Job Category Food and Beverage & Culinary
Location Gaylord National Resort & Convention Center, 201 Waterfront Street, National Harbor, Maryland, United States VIEW ON MAP
Schedule Part-Time
Located Remotely? N
Relocation? N
Position Type Non-Management
Why have less when you can have MORE — all under one roof? Rooted in our expertise and leadership in meetings and experiences, Gaylord Hotels intentionally deliver environments, services and programming that bring people together in an extraordinary way. The heart of our brand are STARs, who are creative, entrepreneurial and dedicated to providing thoughtful, big-hearted service to guests. At Gaylord, we provide STARs with opportunities well beyond that of a traditional hotel—offering you endless career opportunities, the extras, and MORE. In joining Gaylord, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Job Number 23169815
Job Category Food and Beverage & Culinary
Location Gaylord National Resort & Convention Center, 201 Waterfront Street, National Harbor, Maryland, United States VIEW ON MAP
Schedule Part-Time
Located Remotely? N
Relocation? N
Position Type Non-Management
Gaylord Entertainment
JOB DESCRIPTION
| 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 |
| Job Description 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 |
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. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.
Why have less when you can have MORE — all under one roof? Rooted in our expertise and leadership in meetings and experiences, Gaylord Hotels intentionally deliver environments, services and programming that bring people together in an extraordinary way. The heart of our brand are STARs, who are creative, entrepreneurial and dedicated to providing thoughtful, big-hearted service to guests. At Gaylord, we provide STARs with opportunities well beyond that of a traditional hotel—offering you endless career opportunities, the extras, and MORE. In joining Gaylord, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
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