Westmont Hospitality Group, founded in 1975, is a leading global hospitality organization known for its diverse portfolio of hotels and commitment to integrity and reliability.
Houston, TX
Westmont Hospitality is a recognized name and has come to represent integrity, reliability and results in the hospitality industry since 1975. What started with a single hotel in North America, it has grown to become one of the largest privately held hospitality organizations in the world including the United States, Canada, Europe, Asia and Africa. Westmont Hospitality has a very diversified portfolio ranging from 2–5 star properties, full service to limited service business hotels, large conference hotels, aparthotels, boutique hotels and high-end luxury hotels.
On-site · Vancouver
The Chef de Partie is responsible for overseeing the preparation, cooking, and presentation of food at a specific kitchen station while maintaining high quality and safety standards. They also assist with menu planning, inventory management, and provide leadership to the culinary team to ensure efficient service.
On-site · Vancouver
The Broil/Grill Cook is responsible for preparing and cooking steaks, seafood, and other proteins on a high-volume grill and broiler station. They must maintain station organization, ensure food safety standards, and coordinate with the culinary team to deliver consistent quality during service.
On-site · Whistler
The Barista is responsible for greeting guests, preparing beverages according to established recipes, and maintaining the cleanliness of the cafe outlet. They will also process payments and assist guests with requests to ensure a high standard of service.
On-site · Vancouver
The Sous Chef manages daily back-of-house operations, ensuring high standards of food quality, safety, and service. They provide leadership to the culinary team while overseeing inventory, costs, and staff development.
On-site · Halifax
The Line Cook is responsible for preparing food according to standardized recipes while maintaining high quality and presentation standards. They also assist in managing culinary stations, training junior staff, and ensuring compliance with health and safety regulations.
On-site · Halifax
The Sous Chef oversees daily kitchen operations, including food production, inventory management, and staff supervision to ensure high-quality standards. They also act as the Executive Chef in their absence and maintain compliance with health, safety, and hygiene regulations.
On-site · Whistler
The First Cook serves as a front-line team leader responsible for all aspects of food production and banquet assistance. They ensure proper preparation techniques are used to execute daily service while providing guidance to junior staff.