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Full-time
- Lead Cook – Sous Chef – Executive Chef – Food and Beverage Director
- Wash, peel, and cut fruits and vegetables; cut, trim, or clean meat.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Bake breads, rolls, or other baked goods.
- T he Westin Dallas Fort Worth Airport hotel features 506 rooms, 38,000 square feet of meeting space, a fitness facility and multiple food and beverage outlets.
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