Culinary. Professional knife sharpening or professional knife sharpening equipment shall be made available once a month for employees required to use knives.
Culinary. One regular full-time program faculty member will receive a $1500 stipend for the coaching of an ACF Student Competition Team (e.g., hot food, knowledge bowl, etc.) in the years in which faculty choose to build a team and compete. In years when funding is available through an existing Xxxxxxx xxxxx, the college will fund up to an additional $2,000 toward the stipend. This additional funding is contingent on grant fund availability. Any funding up to the maximum $3,500 will include both employer and employee benefits so the gross salary to the faculty will be less than the total funded amount. The stipend will be paid at the end of the competition cycle.
Culinary. In addition, a second tip committee will be maintained for Culinary employees who will choose, amongst themselves, two representatives. The Employer will provide facilities for the collection of gratuities, including provision of a secure location that is monitored by camera surveillance for the counting of gratuities biweekly. Two Culinary employees, one of which will be a Tip Committee member, will amalgamate, calculate, and distribute tips biweekly for the department. Straight-time wages to a maximum of two hours per member biweekly will be paid to the two members completing this process. The cost of such wages will be borne by the Employer. The counting of and distribution of gratuities shall remain the exclusive responsibility of the TIP Committee. The members of this committee will serve a one year term. At the conclusion of the one year term, it is agreed that the Union, and the Employer, will then issue subsequent calls for nominations. Members elected to the committee can serve multiple terms if so determined by the membership. Employees working in the culinary department will be entitled to all gratuities previously enjoyed prior to the date of ratification to the collective agreement, and after ratification will be entitled to 1.5% of the 18% service charge for banquet events that have food service prepared by the culinary team.
Culinary. Crew Members may request a vacation leave during the operation season. Vacation requests require the approval of an Executive Chef or a designate and are subject to operational requirements. * Note: It is understood that in the event of an employee taking such vacation leave, there will be no compensation in the understanding that the vacation rate is being paid on all regularly scheduled pay deposits.
Culinary. The student must successfully master the task list outlined for the listed CTE secondary program of study and apply to the listed LCCC Degree program in order to be eligible for articulated transfer credits. Culinary Arts 12.0508 Applied Technical Studies A.A.S. 24.0102 30 credits – TEC 199 Commercial Baking 12.0501
Culinary. 107.1 Cook Progression: Refer to the Cook Progression Program memo dated April 30, 2013. 108.1 Primary Assignment
Culinary. 17 TLCs with a maximum of 24 contact hours. [moved from MOA]
Culinary. 103.1 Xxxx Progression: Refer to the Xxxx Progression Program memo dated April 30, 2013.
Culinary. Each department will have a tip committee member to collect and distribute tips for members working in the following in addition, a second tip committee will be maintained for Culinary employees areas: • Buffet (one committee member) • Banquets (one committee member) • Food Court (one committee member) • Pastry Team (one committee member) • Curve Lounge (one committee member) • Any new F&B Outlets, operated by the Employer, during the term of this agreement (one committee member) Culinary members will vote for candidates from their area only. The members of this committee will serve a two calendar year term however members elected to the Committee may serve multiple terms. Tips collected by each area will be pooled and distributed separately. MEMORANDUM OF AGREEMENT 3
Culinary. The Employer will make knife sharpening equipment available in the kitchen, and training on the use of such equipment.
