Lead Cook Company Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1000 properties in over 100 countries, is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis(R), The Luxury Collection(R), Sheraton(R), Westin(R), Four Points(R) by Sheraton, W(R), Le Méridien(R), Aloft(R)and ElementSM. Starwood Vacation Ownership, Inc., a subsidiary of Starwood Hotels & Resorts Worldwide, Inc., is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com or www.starwoodvacationownership.com. The Company is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regard to race, color, national origin, gender (including pregnancy), age, religion, disability, sexual orientation, or veteran status, or any other status or characteristic protected by law. EOE-M/F/V/D Location Welcome to the newly transformed Westin Galleria & Westin Oaks Houston where you can expect a warm welcome upon your arrival. Our AAA 4-Diamond hotels overlooks Uptown Houston and are connected to The Galleria Shopping Centerthe citys top attraction and the fourth largest shopping center in North America with over 350 stores. Our 897 spacious guest rooms offer a soothing oasis for travelers and offer upgraded amenities such as The Westin Heavenly Bed(R) and Heavenly Bath(R) products, flat-screen televisions, ergonomic desk chairs and strategically placed workstations that will leave you feeling refreshed and rejuvenated. Department Culinary Job Description Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices. Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Requirements Must be able to speak, read, write and understand the primary language(s) used in the workplace. 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 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 slicers, 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 50 lbs. 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 and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Experience Lead Cook experience required.