Job Title:Culinary III
Department:F&B – Banquet Kitchen, F&B Outlet
Reports To:Exec Chef – Restaurant, Sr Sous Chef – Banquets
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 jobs 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.
EducationAssociates degree in Culinary Arts or equivalent experience required.
ExperienceMust have the ability to read and write in English.
Licenses/CertificationsFood 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
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.
QuestionAnswer ( 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
xStand for long periods of time
Walk extended distances
xLift/carry 6-25 lbs.
xLift/carry 26-50 lbs.
Lift/carry over 50 lbs.
xReach hands and arms in any direction
Kneel and/or stoop repeatedly
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)
xOutdoor weather conditions
xExtreme cold (non-weather)
xExtreme heat (non-weather)
xWet or humid conditions
xNear moving or mechanical parts
On high precarious places
xWith fumes or airborne particles
xNear toxic or caustic chemicals
xNear risk of electrical shock
Near loud noises
In areas of strong vibration
xOther: Varying schedule to include evenings, holidays and overtime as business dictates.
For Compensation Department Use Only
Final Job Title:Culinary IIICompensation AnalystDK/CMc
Approved Job Grade:4Date Job Evaluated:10-5-06
Approved FLSA Status:Non-ExemptJob Family:F&B
Incentive Plan:Customer Sat BonusEEO Category:Service Workers
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