Fry Cook

Westgate Resorts•Las Vegas, NV

8d•Onsite

About The Position

The Fry Cook prepares food to recipe standards for guest service, including slicing, chopping, dicing, and cooking items in a timely manner. The cook ensures prepared items are visually appealing and maintains adequate par levels so all menu items can be served. The role also includes station setup and cleanliness, restocking supplies, completing assigned side work, communicating with a supervisor, and following sanitation and safety practices. The position involves continuous physical activity and working with kitchen equipment in conditions that may occasionally be hot, noisy, or wet.

Requirements

Ability to read, write, speak, and understand English to use recipes and menus, comprehend instructions and safety notices, complete food requisitions, communicate with employees, respond to emergencies, and follow instructions from management, guests, and employees.
Ability to work within hot, normal, and refrigerated temperature ranges.
Sufficient manual dexterity to use kitchen knives and a slicer.
Ability to operate kitchen equipment, including a deep fryer, broiler, oven, and mixer.
Ability to work in conditions that may occasionally be hot, noisy, and wet.
Good working knowledge of accepted sanitation standards.
Ability to maintain attendance in conformance with standards and a neat, clean, well-groomed appearance.
Ability to grasp, bend, lift, and/or carry up to 60 pounds, or move or push goods on a four-decker/warmer weighing up to 300 pounds on a regular schedule.
Ability to walk or stand and work for 95 percent of the time, up to one mile per shift.
Ability to remain alert throughout the shift and calm during busy periods.
Ability to bend, stoop, kneel, and walk significant distances within the facility.
Any combination of education, training, or experience that provides the required knowledge, skills, and abilities.
Ability to obtain or renew all government-required licenses or certifications.

Responsibilities

Slice, chop, dice, cook, and prepare food according to recipes and service timelines.
Ensure prepared food is appealing in appearance.
Maintain adequate par levels so menu items can be served.
Communicate with the supervisor throughout the shift.
Perform assigned side work, including replenishing condiments and restocking banquet shelves with supplies.
Check the station before, during, and after the shift for proper setup and cleanliness, and advise the supervisor of inventory.
Keep the workstation neat and orderly and perform assigned cleaning tasks using standard hotel cleaning products.
Follow accepted sanitation standards and safe product-labeling instructions.
Maintain attendance and a neat, clean, and well-groomed appearance.
Obtain or renew government-required licenses or certifications.