Jobs at The Westin Anaheim Resort

• Baker (Chefs/Kitchen)

  The Baker will be responsible for all baked goods in the pastry shop which will include but not limited to: baked breads, rolls, croissants, Danish, muffins, cookies, cakes and other specialty products. The baker will also be responsible for finishing products with certain fillers, icings and glazes. The baker will ensure all standards are met and of the highest quality.  The Baker reports directly to the Pastry Chef.

• Banquet Captain (Catering/Banquet)

  OVERVIEW: The Westin Anaheim Resort’s Banquet Captain represents a multimillion dollar event operation overseeing an array of events from corporate to high complexity socials, and by this; the Captain is an extension of the banquet leadership lobby bartender will have a magnetic and charismatic personality that encases the ultimate bar experience by preparing beverages with an organic mixologist approach for guests and serving them at the bar and/or through the wait staff. The lobby bartender maintains a clean and organized work environment.

• Cafeteria Cook (Chefs/Kitchen)

  OVERVIEW: To create the company experience by preparing the menu items and ingredients for all employees. Responsible for creating monthly rotating cafeteria menus, ordering food product and all preparation. Works closely with the Banquet Chef or Executive Chef to ensure highest quality fresh tasty food is prepared for the hotel staff.

• Cook 1 (Chefs/Kitchen)

  OVERVIEW: The Cook 1 is responsible for overseeing and supervising their area of responsibility. The Cook 1 must demonstrate the highest standards as a role model and have the ability to coach other cooks as needed to ensure standards are being met. Responsible for daily production and execution of menu items. The Cook 1 communicates effectively and daily with the Chef on duty in regards to staff performance and daily production.

• Cook 4 (Chefs/Kitchen)

  OVERVIEW: The Cook 4 is responsible for kitchen inventories, and basic food preparation. Supports other cooks with daily mis en place and daily preparation lists. Keeps kitchen clean and well stocked and is able to work certain cook stations. Should have basic cooking technique knowledge.

• Dishwasher (Chefs/Kitchen)

  OVERVIEW: Dishwashers are responsible for ensuring the cleanliness and sanitization of dishes, tableware, glassware, pots, pans, and utensils through manual and machine cleaning methods. Additionally, dishwashers are expected to keep the dishwashing area clean and safe. Dishwashers are also responsible for maintaining the cleanliness and maintenance of the dish machines and pot wash areas including chemical inventories.

• Engineer Level 1 - Overnight Shift (Engineering/Maintenance)

  OVERVIEW:  The Engineer 1 is the Supervisor for the Overnight Shift.   He will assist and collaborate with the Chief & Asst Chief Engineer to develop maintenance related programs, processes and standards. The Engineer Level 1 will assist in directing the daily operation, maintenance, service and repair of all related equipment during the overnight hours. This position will be responsible for the hotel’s HVAC requirements, general maintenance, repairs, electrical and plumbing. Daily monitoring and preventative maintenance are included.

• Engineering Level 2 (Engineering/Maintenance)

  OVERVIEW:  Performs above basic general maintenance work to ensure resort and surrounding buildings maintenance quality standards are achieved and maintained. The Maintenance Engineer performs above basic general and preventive maintenance and repairs, monitors life safety systems and utilities and assist in department administration in compliance with policies and procedures, brand standards, and federal, state and local regulations.

• Engineering Level 3 (Engineering/Maintenance)

  OVERVIEW:  Performs above basic general maintenance work to ensure resort and surrounding buildings maintenance quality standards are achieved and maintained. The Maintenance Engineer performs above basic general and preventive maintenance and repairs, monitors life safety systems and utilities and assist in department administration in compliance with policies and procedures, brand standards, and federal, state and local regulations.

• Engineering Supervisor (Engineering/Maintenance)

  DISCOVER WHAT IT MEANS TO RISE! At The Westin Anaheim Resort, discover a place where you’re given a choice to not just get up and go to work, but to RISE. To work together to enhance the well-being of our guests and our communities. Job Fair: July 21 10-3 at The Anaheim Hotel.

  OVERVIEW:  The Engineering Supervisor will assist and collaborate with the Chief & Asst Chief Engineer to develop maintenance related programs, processes and standards. The Maintenance Engineer will be responsible for the hotel’s HVAC requirements, general maintenance, repairs, electrical and plumbing. Daily monitoring and preventative maintenance are included.

• Front Service Attendant (Guest Services)

  DISCOVER WHAT IT MEANS TO RISE! At The Westin Anaheim Resort, discover a place where you’re given a choice to not just get up and go to work, but to RISE. To work together to enhance the well-being of our guests and our communities. Apply today.

  Responsible for greeting guests, parking and retrieving guest vehicles in a prompt yet safe manner and escorting guests to rooms. Open doors and assist guests/visitors entering and leaving property. Inform guests of property amenities, services, and hours of operation, and local areas of interest and activities. Identify and orientate the guests on room features (e.g., use of room key, ice and vending areas, in-room safe, valet laundry services, and other features of the room). Transport guest luggage to and from guest rooms and/or designated bell area. Assist with luggage storage and retrieval. Assist guests/visitors in and out of vehicles, including assisting guests with loading/unloading luggage. Supply guests with directions. Arrange transportation (e.g., taxi cab, shuttle bus) for guests/visitors, and record advance transportation request as needed. Communicate parking procedures to guests/visitors.

• Front Services Supervisor (Guest Services)

  DISCOVER WHAT IT MEANS TO RISE! At The Westin Anaheim Resort, discover a place where you’re given a choice to not just get up and go to work, but to RISE. To work together to enhance the well-being of our guests and our communities. Apply today.

  Responsible for all Front Services and staff. Areas of responsibility Valet and Bell operations. Directs and works with Front Services employees to successfully execute all guest arrival and departure procedures. Works to establish a safe and secure environment for all guests and associates. Strives to continually improve guest and employee satisfaction and maximize financial performance of the department.

• Painter (Engineering/Maintenance)

  OVERVIEW:  The Painter is responsible for painting, finishing, and maintaining the interior and exterior surfaces and structures of the hotel.  The Painter prepares surfaces for painting and finishing by applying undercoats and finish coats while using a range of application methods and materials. The painter is able to apply paint, stain and other finishes for walls, ceilings and furniture using brushes, spray guns or rollers.

• Pantry Cook (Chefs/Kitchen)

  OVERVIEW: The Pantry position is responsible for all a la carte cold food and banquet cold food preparation. This position at times will also be responsible for hot food techniques such as blanching, grilling and roasting to complete a cold food preparation. Must be able to follow recipe cards and adhere to the culinary standards. Will need to support other areas in the kitchen as needed.

• Receiving Clerk (Finance/Accounting)

  JOB OVERVIEW: Receiving involves numerous details and a watchful, organized team member to follow the standards. As a Receiving Clerk, some of your duties will include ordering, stocking, and rotating product. You will assist with creating and maintaining inventory pars, as well as maintaining a neat, clean, and organized storage room. You will help team members with locating product, creating purchase orders and taking special orders for events. This role also orders and is responsible for the requisition process internally for all departments.

• Stewarding Supervisor (Chefs/Kitchen)

  OVERVIEW: The stewarding supervisor is responsible for supervising all stewards and dishwashers. The stewarding supervisor coordinates equipment needs for all F&B departments including culinary. The stewarding supervisor plans logistics of equipment, china, glass and silver for all banquet events and outlets. The stewarding supervisor inventories and maintains all OSE for F&B and ensure all OSE is clean and operational. The Stewarding supervisor plans and executes cleaning and sanitizing schedules to meet local, state and company regulations including HACCP and Covid 19 regulations. The stewarding supervisor is responsible for the cleanliness and maintenance of all stewarding equipment including chemical inventories.

• Water Feature Engineer (Engineering/Maintenance)

  Responsible for the preventive maintenance and repair of the pool, spa and fountain including knowledge of chemical use, chemical level testing, pool plumbing and other related items.Performs above basic general maintenance work to ensure water features and surrpunding areas are well maintained. The Water Feature Engineer performs above basic general and preventive maintenance and repairs, monitors safety systems and utilities and assist in department administration in compliance with policies and procedures, brand standards, and federal, state and local regulations.

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