Fry Cook

Westgate Resorts•Las Vegas, NV

22h

About The Position

The Fry Cook prepares food to recipe standards in a timely manner for guest service, including slicing, chopping, dicing, and cooking ingredients. The cook ensures prepared items are visually appealing and maintains adequate par levels so all menu items are available. The role also includes completing assigned side work, keeping the station stocked, clean, and properly set up, checking inventory, communicating with a supervisor, and following sanitation and safety standards. The work may involve hot, noisy, or wet conditions and requires sustained physical activity throughout the shift.

Requirements

Ability to read, write, speak, and understand English to use recipes and menus, understand instructions and safety notices, complete food requisitions, communicate with employees, respond in emergencies, and follow instructions from management, guests, and coworkers.
Ability to perform duties in 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 maintain a neat, clean, and well-groomed appearance.
Ability to grasp, bend, lift, and/or carry up to 60 pounds, or move or push goods weighing up to 300 pounds on a four-decker/warmer on a regular schedule.
Ability to walk, 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 heavy-volume periods.
Ability to perform tasks requiring bending, stooping, kneeling, and walking 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 to recipe standards in a timely manner.
Ensure prepared food is appealing to the eye.
Maintain adequate par levels so menu items can be served.
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 verbally advise the supervisor of inventory.
Keep the workstation neat and orderly, clean as you go, and perform assigned general cleaning tasks using standard hotel cleaning products.
Communicate with the supervisor throughout the shift.
Follow accepted sanitation standards and product-labeling instructions for safe application of products and processes.
Maintain attendance standards and a neat, clean, and well-groomed appearance.
Obtain or renew required government licenses or certifications.