Westmont Hospitality Group was founded in 1975. What started with a single hotel in North America, has grown to become one of the largest privately-held hospitality organizations in the world.

Throughout the years, Westmont has had an ownership interest in and operated over 1,100 hotels. Currently this stands at over 500 hotels across three continents. Westmont has formed strategic alliances with many of the world's largest hotel brands. These include Fairmont, InterContinental Hotels Group, Hilton, Accor, Starwood, Wyndham, Choice Hotels, Renaissance, Radisson and Best Western. The company is one of the largest franchisees and co-owners of IHG hotels and Hilton hotels worldwide. Westmont has a very diversified portfolio ranging from budget and aparthotels to mid-market business and large conference hotels to boutique hotels and luxury resorts.

Our employees are our most valued resource.  Their expertise is what drives our future success.
If you are skilled in the hospitality industry and seek a stimulating workplace that fosters creativity, teamwork and personal development, contact us today. We reward our employees with the benefits and opportunities you’d expect from an industry leader.

This is a semi-skilled position responsible for supervising the kitchen line and prep, in addition to sanitation and cleanliness of the kitchen.

ESSENTIAL FUNCTIONS/TYPICAL EXAMPLES OF WORK PERFORMED (This list is not comprehensive, but indicates duties and responsibilities which may be redefined pursuant to operational needs):

1. Supervise, train, develop, coach, and provide constant feedback to employees in order to achieve the best possible product at the best possible productivity levels.
2. Hold staff accountable to recipes and plating specifications.
3. Responsible for supervising the kitchen and insuring that all tasks are completed correctly and in a timely manner.
4. Maintain productivity of line and prep cooks, steward & dish staff, and cafeteria attendant.
5. Hold daily pre-shift meetings with kitchen staff.
6. Monitor food and labor costs daily; evaluate and make adjustments as needed to make department goals.
7. Required to expedite the restaurant line during peak meal periods.
8. Produce production lists and order goods for banquet functions
9. Prepare and execute banquet meal functions.
10. Short order cooking to include; Sandwiches, Salads, Entrees, Pizza, Pasta, etc., according to proper plating specifications, always producing a top quality product.
11. Closing the Kitchen to include; Following all closing procedures, breaking down and cleaning the Line and Kitchen, properly storing all food.
12. Responsible for supervising and maintaining the employee dining room.
13. Responsible for maintaining a clean and organized kitchen and main dishroom at all times while insuring that all company and Health Dept. regulations are followed consistently. Maintain cleanliness of F&B operations as outlined by Corporate and Health Sanitation guidelines.
14. Maintain nightly cleaning documentation logs
15. Act as point of contact with all Chemical &Pest elimination vendors.
16. Compile Quarterly China/ Glass/ Silverware inventory
17. Maintain and MSDS Kitchen informational program; maintain cleaning chemical pars.
18. Maintain nightly cleaning schedule as dictated by departmental standards.
19. All other duties as assigned.

WORKING RELATIONSHIPS:
1. Reports directly to Executive Chef
2. Supervises line cooks, prep cooks, and dish stewards
3. Must maintain good working relationship with other departments, employees, and guests.

WORKING CONDITIONS:
1. Must be able to work on your feet for prolonged periods of time.
2. Must be able to lift 50 pounds.
3. Will work in very hot and very cold environments.
4. Will work with various hazardous chemicals and materials at high temperatures.

Minimum 3 years previous cooking experience with at least 1 year of supervisory/management experience. Prefer Culinary degree. Hotel experience desired. Must complete Food Handlers Training within 40 days of hire. Ability to perform a task with minimal direction or supervision. Must be able to lift 50 pounds on a regular basis. Basic math skills. Ability to communicate effectively with the public and other team members on a continuous basis. Ability to divide attention among several tasks at one time. Willingness to assist co-workers with their job duties without being told by a superior to help. Eye-hand foot coordination or the simultaneous movement of several limbs to carry out an activity. Ability to learn new tasks quickly and thoroughly. Ability to supervise several hourly employees on a daily basis. Must be able to work independently and as a team. Ability to stand 7+ hours per shift. Must be able to meet or exceed productivity standards for the position and follow all appropriate policies and procedures. Must be able to lead team to follow all appropriate policies and procedures. Excellent organizational skills. Must be able to meet personal appearance and cleanliness or hygiene standards. Must be able to effectively manage time. Excellent work history and attendance record required. Must be able to work flexible hours, including evenings, weekends and holidays