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 Pastry Chef is responsible for leading daily pastry kitchen operations, including production, baking, and the development of innovative dessert menus. They must also manage food and labour costs, oversee inventory, and lead a culinary team to ensure high standards of quality and consistency.
On-site · Vancouver
The Chef de Partie manages daily station operations, including food ordering, production quantities, and quality control to ensure consistency with hotel standards. They also provide leadership and guidance to kitchen associates while maintaining a safe and sanitary work environment.
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 · Ottawa
The Lounge Server is responsible for providing exceptional guest service, including taking orders, making recommendations, and serving food and beverages. They must also maintain the cleanliness of the service area and ensure all operational duties are completed efficiently.
On-site · Vancouver
The Cocktail Server is responsible for providing exceptional beverage service to guests in the casino's bars, lounges, and VIP areas. Duties include taking orders, processing payments, and maintaining a clean and professional service environment.
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 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 · Vancouver
The Housekeeping Supervisor leads day-to-day operations to ensure superior guest service and quality standards are met. Key duties include conducting room inspections, training associates, and managing employee performance and complaints.