Marriott International – The Gaylord Texan Hotel – Culinary Kitchen Rotation

Please refer to your DS 7002 training plan that the Gaylord Texan, your host organization has offered you. This is a training opportunity and not a work program. Your training will help give you hands-on experience in U.S. business practices in your chosen occupational field or field of study. | Participants who are identified as moving forward in the selection process will apply for the position through the Gaylord Texan’s Career’s website and follow standard operating procedures that domestic team members follow. | Participants who are selected to move forward will be submitted to Gaylord Texan’s standard background check process per Gaylord Texan’s standard operating procedures. | During your training program while placed at Gaylord Texan, participants will have an on-boarding orientation, Basic Culinary Kitchen Operations, Advanced Culinary Training, and Culinary Supervisory Training. | For your training, you may rotate within just 1 kitchen, or you may rotate within more than 1 kitchen in order to learn your skills and knowledge. | Please refer to your specific training plan or contact the training host company or Alliance Abroad to clarify if your training will be in 1 kitchen or multiple kitchens. | Culinary Kitchen Rotational Intern or Trainee: | Intern Hourly Wage: $16.50/hour | Trainee Hourly Wage: $17.50/hour | The experience will provide you the opportunity to network, interact with industry experts and develop under the guidance of company mentors as well as participate in orientation and guest services training. | In this position you will be part of the success in bringing the best experience to our guests by preparing and cooking food according to recipes, quality standards, presentation standards, and food preparation checklist. | You will rotate around different kitchen areas or one specific kitchen, starting with Basic Culinary Kitchen Operations, where you’ll learn how to prioritize event orders and synchronize by meal period. Then you will go into Advanced Culinary Training to develop your food preparation and plating. In Culinary Supervisory Training, you will learn to advance your culinary skills as well as learn how to function as a supervisory through shadowing. | Additional aspects of this training program include: | Food Preparation | Chop, slice, and portion ingredients. | Prepare sauces, marinades, and other components. | Follow recipes and portion control guidelines. | Cooking | Operate grills, fryers, ovens, and other kitchen equipment. | Cook menu items according to specifications. | Ensure food is cooked to the correct temperature and consistency. | Station Management | Maintain a clean and organized workstation. | Stock and restock ingredients and supplies. | Coordinate with other cooks to ensure timely service. | Quality Control | Check food for taste, presentation, and portion size. | Ensure dishes meet restaurant standards before serving. | Sanitation & Safety | Follow food safety and hygiene protocols. | Clean and sanitize equipment and surfaces regularly. | Properly store food to prevent spoilage or contamination. | Communication | Communicate effectively during busy service periods. | Respond to feedback and adjust as needed. | Inventory & Supplies | Monitor ingredient levels and report shortages. | Assist with receiving and storing deliveries. | **During the Interview Process, participants will be required to conduct a knife skills test via Microsoft Teams or in-person with Chef. During the knife skills test, participants should be in a quiet well-lit location with a strong internet connection if conducting through Microsoft Teams. | **Chef will require participants to have a Beet, Onion, Potato, Carrot, and one vegetable of choice and will require participants to show cutting skills using the Brunoise, Small Dice, Rough Chop, Juliene, and Oblique cuts.