Cook - FT

Westin Las Vegas • Las Vegas, NV

3d

About The Position

The Cook prepares food items according to standardized recipes for Restaurants, Room Service, the Employee Cafeteria, and Banquets. The role maintains high standards for appealing food presentation while ensuring cleanliness, sanitation, and safety in kitchen and work areas, and minimizing waste while maximizing the cost-to-production ratio. The position requires culinary experience, knowledge of menus and preparation standards, and proficiency in several cooking techniques. Flexible and long hours may sometimes be required.

Requirements

• High school diploma or equivalent and/or experience in a hotel or related field preferred.
• Culinary experience required.
• Thorough knowledge of menus and preparation required according to hotel standards.
• Proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
• Knowledge of herbs and spices and their proper use.
• Ability to stand during the entire shift.
• Ability to withstand hot and cold temperature variations.
• Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Nice To Haves

• High school diploma or equivalent and/or experience in a hotel or related field.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete food and station preparation before restaurant opening to support prompt and efficient service during Restaurant and Room Service operating hours.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards for fresh vegetables, fish, dairy, and meat products.
• Maintain a clean and sanitary environment and properly handle, store, and sanitize food and equipment.
• Prepare banquet food as required, following specifications on Banquet Event Orders.
• Prepare and serve Employee Cafeteria food as specified by the Chef or Kitchen Supervisor.
• Prepare foods using hotel standard recipes; prepare specials under the direction of the Chef or Kitchen Supervisor.
• Break down buffets and the kitchen line, and properly store food and equipment at the end of each meal period.
• Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire-extinguishing equipment.
• Practice safe work habits to avoid injury to self or other employees.
• Use Production Charts as specified by hotel standards.
• Support any kitchen position that needs assistance.
• Follow Health Department and Company regulations concerning food, storage standards, and safety.
• Operate kitchen equipment and maintain its cleanliness.
• Follow a “Clean As You Go” policy.
• Assist with food storage and rotation according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) Retirement Plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program (EAP)
• Educational opportunities and tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED