Cook 3 (OC) - Westin Nanea

Company: Westin Properties ( Learn More )

General Information
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Job Description

Vistana Company Overview

Vistana Signature Experiences, Inc. (Vistana) is a leading developer, owner and operator of 22 high-end vacation ownership resort properties. Founded in 1980, Vistana is the exclusive licensee of the Sheraton® and Westin® brands in vacation ownership and uses related trademarks under license from Starwood Hotels & Resorts Worldwide, Inc. Vistana offers its more than 220,000 owners Gold status in the industry-leading Starwood Preferred Guest® (SPG) program and drives value for guests by delivering exceptional levels of service and programming that are unique to the brands and distinct in the market. Headquartered in Orlando, Florida, Vistana is an operating business of ILG, Inc. (Nasdaq: ILG), a leading global provider of professionally delivered vacation experiences. For more information, please visit:


Situated on Maui's majestic North Ka‘anapali Beach, The Westin Nanea Ocean Villas will offer 390 luxurious villas and a variety of world-class resort amenities. The Westin Nanea Ocean Villas will be a relaxing haven with culturally inspired programs and authentic Hawaiian experiences, complete with signature Westin® touches.

Job Description

Job Summary: Responsible for preparing hot foods on both front and back lines. Assist other line cooks as needed. Working with new menu ideas and daily specials. Adhere to sanitation practices.

Essential Functions
• 70% Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Assist in preparing and cooking foods under supervision of Sous Chef, Cook I & Cook II. Responsible for preparing and planning from breakfast, lunch and dinner items in a timely manner. Maintain established quality standards. Must have his/her own knives and special equipment required to perform assigned duties. Promote teamwork and morale. Knowledge of products, uses and availability. Dedication to excellence with continued development of our hotels reputation as well as your personal development. Review and implement Banquet Event Order. Prepare, serve and breakdown Banquet and Dining Room functions. Organize and prepare menu items for BEO events.

• 15% Set up station with predetermined mise en place required to service all banquet functions or any station assigned.

• 10% Breakdown workstation, including but not limited to workstation and cooler. Ensure cleanliness of workstation and equipment at the close of

• 5% Ensure proper storage of all pastry items in refrigerators and freezers to maintain product freshness. Rotation and quality.

• 5% preforms other duties as assigned by supervisor and practice sanitation and safety on a daily basis to ensure the total customer satisfaction.


• Must be able to speak, read, write and understand the primary language(s) used in the work place.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to read recipes and follow their instructions.
• Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.

Physical Demands
• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possibly for one hour or more.
• May be asked to work outdoor functions.
• Walking and standing is required during most of the workday. Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.) Proper usage and handling of various kitchen machinery to include slicer, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create, build, handle and dismantle displays up to 8 feet high, including ice carvings.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting walking, repetitive motions, bending, climbing listening and hearing ability visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10 key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

High school or equivalent education required.

Minimum of 3 to 4 years cooking experience in regional cooking, breakfast, lunch and dinner. Kitchen terminology required.
Advanced culinary knife skills, cooking methods, soups, sauces, butchering, product, identification, preparing stocks, expediting, as it relates to assigned work-station.

Licenses or Certificates
TB Clearance Required
Ability to obtain and or maintain any government required licenses, certificates or permits, including ServeSafe. TB clearance required.

Supportive Functions
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
• Consult with supervisor on a daily basis which included checking in and out as well as with other departments that are directly related to the culinary and Food & Beverage department
• Participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
Hospitality Values
Maintain and exemplifies resort and company hospitality standards by acting in a manner that upholds Our Promises and demonstrates the Spirit of Aloha in all interactions with owners, guests, peers, leadership and resort vendors and partners.

Service Values
Our service values will reflect a strong sense of positivity, teamwork, and learning to create an enriching environment for our guests and team members.
This Job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
Please refer the Associate Hand book for list of Rules and Regulations.

Diversity Commitment

At Vistana, we celebrate the diversity of people, ideas and cultures. We believe our differences are what make us better – a better place to work, a better place to grow, enabling a better way to see the world.

Equal Employment Opportunity

The Company is committed to providing equal employment opportunities in all employment practices, without regard to race, color, religion, sex, national origin, citizenship status, marital status, age, veteran's status, disability, sexual orientation, gender identity, or gender expression. The Company complies with the law regarding reasonable accommodation for disabled employees and applicants.

Job Requirements