Wok Cook at Westgate Resorts

Las Vegas, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Dec, 25

Salary

0.0

Posted On

24 Sep, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Training, Food Preparation, Communication, Organization, Judgment, Sanitation, Inventory Management, Cooking Techniques, Equipment Operation, Problem Solving, Teamwork, Attention to Detail, Time Management, Cost Control, Cleaning

Industry

Hospitality

Description

Company Description ABOU WESTGATE RESORTS Westgate Resorts provides a diverse range of vacation experiences. From sandy beaches on the Atlantic Ocean to snow-covered Utah mountains, families can affordably experience the country's most desirable vacation destinations. A world leader in the timeshare and hospitality industry, Westgate has resorts in Florida, Tennessee, South Carolina, Missouri, Utah, Nevada, and Arizona. Westgate meets every vacation expectation, for every family, for every budget. As we continue growing, we will continue offering the best and most-affordable vacation options out there! Job Description General Summary Of Duties: Supervise and participate with all specialty room kitchen personnel to prepare, cook and present food according to hotel standard recipes. Create quality food products to ensure guest satisfaction. Role and Responsibilities: (Includes but is not limited to the following) Assign, in detail, specific duties to all employees under supervision for efficient operation of kitchen. Train and supervise kitchen staff in the proper preparation of menu items. Assist in preparation of food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Ensure proper receiving, storage and rotation of food products so as to comply with regulations. Adhere to control procedures for cost and quality. Reports any equipment in need of repair to chef and engineering for service. Qualifications Performance Requirements: (Knowledge, skills and abilities) Ability to read, write, speak and understand the English language to read and utilize math skills for recipes, measurements and food requests. Communicate effectively both verbally and in writing to provide clear direction to staff. Assign and instruct staff in details of work. Observe performance and encourage improvement. Monitor level of workload and make staffing adjustments accordingly. Ability to read, write, speak and understand the English language in order to complete inventories, requisitions and communicate with other employees and/or verbal instructions and to provide clear direction, instruction and guidance to staff. Ability to relate to all levels of management, guests and employees in verbal/written form. Ability to read, write, speak and understand the English language to comprehend and follow written and/or verbal instructions from management, guests and employees. Communicate with supervisor throughout the shift. Ability to perform duties within hot to normal to cold temperature ranges. Sufficient manual dexterity of hand in order to use knives and kitchen tools. Ability to operate kitchen equipment including: steamer, deep fryer, ovens, broilers, and grills. Ability to organize/prioritize work and meet deadlines. Directs and actively participates with staff to complete all job assignments. Ability to exercise judgment and implement control over the performance of staff. Supervise all staff including training, counseling and discipline. Adheres to control procedure for food costs, labor costs, and quality. Ability to deal with a number of problems requiring initiative and good judgment. Perform all assigned side work to include replenishing/restocking work station with supplies. Check station before, during and after shift for proper set-up and cleanliness. Keep spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products/inventory. All HAZCOM positions: Ability to comprehend product labeling instructions to enable the safe application of products and processes with the Hotel. Maintain inventory of supplies needed to perform job function. Good working knowledge of accepted standards of sanitation. Ability to read, write, speak and understand the English language to comprehend product labeling instructions to enable the safe application of products and processes. "CLEAN AS YOU GO" -- Keep your workstation neat and orderly, and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards. Ability to maintain attendance in conformance with standards. Ability to maintain a neat, clean and well-groomed appearance.

Responsibilities

Supervise and participate in the preparation, cooking, and presentation of food according to hotel standards. Train kitchen staff and ensure quality food products for guest satisfaction.