The Westin Las Vegas Hotel & Spa
Cook 1 FT
Employer: The Westin Las Vegas Hotel & Spa
Location: Las Vegas, NV
Employment type: Full‑time
Compensation Hourly
Overview The Cook is responsible for preparing all food items based on standardized recipes for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. The Cook also ensures cleanliness, sanitation, and safety in the kitchen and work areas, minimizing waste and maximizing cost/production ratio.
Responsibilities
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation prior to the opening of the restaurant to ensure prompt service.
Prepare and display buffet food items according to hotel standards.
Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
Prepare food for banquets as required, following specifications on Banquet Event Orders.
Prepare and service food for the employee cafeteria as specified by the chef or kitchen supervisor.
Prepare all foods following hotel standard recipes; specials will be under the chef's direction.
Break down buffets and kitchen line, storing food and equipment properly at the end of each meal period.
Work banquet food station 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.
Use production charts as specified by hotel standards.
Be able to support any position in the kitchen that requires assistance.
Follow all health department and company regulations regarding food and storage standards and safety.
Operate and maintain cleanliness of all kitchen equipment.
Maintain a "Clean As You Go" policy.
Assist in storage and rotation of food items according to hotel procedures.
Sign keys out and back in under supervision as needed.
Qualifications
High school diploma or equivalent and/or experience in a hotel or related field preferred.
Culinary experience required.
Flexible and willing to work long hours when required.
Ability to lift up to 50 pounds occasionally or 20 pounds frequently.
Ability to stand for entire shift.
Ability to withstand temperature variations, hot and cold.
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.
Seniority Level Entry level
Employment Type Full‑time
Job Function Other
Industries Restaurants
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Compensation Hourly
Overview The Cook is responsible for preparing all food items based on standardized recipes for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. The Cook also ensures cleanliness, sanitation, and safety in the kitchen and work areas, minimizing waste and maximizing cost/production ratio.
Responsibilities
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation prior to the opening of the restaurant to ensure prompt service.
Prepare and display buffet food items according to hotel standards.
Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
Prepare food for banquets as required, following specifications on Banquet Event Orders.
Prepare and service food for the employee cafeteria as specified by the chef or kitchen supervisor.
Prepare all foods following hotel standard recipes; specials will be under the chef's direction.
Break down buffets and kitchen line, storing food and equipment properly at the end of each meal period.
Work banquet food station 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.
Use production charts as specified by hotel standards.
Be able to support any position in the kitchen that requires assistance.
Follow all health department and company regulations regarding food and storage standards and safety.
Operate and maintain cleanliness of all kitchen equipment.
Maintain a "Clean As You Go" policy.
Assist in storage and rotation of food items according to hotel procedures.
Sign keys out and back in under supervision as needed.
Qualifications
High school diploma or equivalent and/or experience in a hotel or related field preferred.
Culinary experience required.
Flexible and willing to work long hours when required.
Ability to lift up to 50 pounds occasionally or 20 pounds frequently.
Ability to stand for entire shift.
Ability to withstand temperature variations, hot and cold.
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.
Seniority Level Entry level
Employment Type Full‑time
Job Function Other
Industries Restaurants
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