Build a skilled career protecting Las Vegas kitchens.
Paid training. Clear steps. Real raises as you learn.
Start at $22/hour as an Apprentice Fire Suppression Technician and move to $24.50 and $27/hour as you prove your skills. Then keep climbing a six-stage technician career ladder. No experience needed.
Why Western Fire Prevention
A Las Vegas company since 1955. Family-owned, and trusted by some of the largest casino-resort kitchens on the Strip.
Work that matters. The systems we service put out kitchen fires before they spread. Our work protects cooks, guests and buildings.
We teach you the trade. No fire-suppression experience required. You learn through structured lessons, a mentor, and hands-on practice.
You always know your next step. Every stage has written skills, a trainer sign-off, and a pay step attached.
Modern tools. We use tablets, digital service reports and structured system drawings, not clipboards.
"Start at the level your demonstrated experience supports, learn through structured training and supervised fieldwork, and progress toward higher-skilled, higher-paid roles as you demonstrate readiness."
Your career ladder and pay
You get raises by showing the skill, consistently and safely, and getting a trainer's sign-off. Time on the calendar doesn't count. Experienced techs can start at the stage their demonstrated skills support.
Stage 1 – Apprentice (three levels)
Foundation Apprentice – $22/hr: safe setup, tools, carts and kitchen prep, filter removal, nozzle changes.
Developing Apprentice – $24.50/hr: detection lines, nozzle coverage and placement, identifying systems and manufacturers.
Advanced Apprentice – $27/hr: own a defined part of the job and document it accurately.
Stage 2 – Developing Technician: defined service tasks under required supervision. To advance from Advanced Apprentice to Developing Technician: complete all apprentice levels with trainer sign-off; earn your Nevada State Fire Marshal certificate; run a routine service call solo, from customer coordination through tagging the system, including the business closeout of reporting and invoicing; and start exposure to invoicing, reporting and account basics. Pay: $60,000 a year.
Stage 3 – Technician: independent service and documentation where licensed and authorized. At this stage, pay moves to a commission-based model, with technicians typically earning $60,000 to $75,000 a year based on performance.
Stage 4 – Independent Technician: Handles a full service job alone, end to end, on smaller accounts such as standalone fast food restaurants, without anyone observing. Pay: Commission-based, $75,000 to $90,000 a year.
Stage 5 – Lead Technician: Handles jobs with complexity in the kitchen or system, or multiple kitchens, and runs our crews at large casino-resort properties. The step above Independent Technician. Pay: Commission-based, approximately $120,000 a year.
Stage 6 – Superintendent: Top stage on the ladder. Manages multiple hotels and takes responsibility for an entire crew. Pay: Commission-based, $175,000 plus.
Apprentice pay rates shown are hourly. Pay for the later stages is yearly, and commission-based where shown. Advancement depends on demonstrated skills and is not guaranteed on any timeline. Apprentice training builds toward the knowledge required for Nevada state licensing. Working without supervision requires the applicable Nevada license or credential.
A night in the life
Around 10:00 PM (often later): crew check-in by text: who's rolling and where we're meeting. Bring your ID.
Arrival: meet at the property, load the carts, badge in with security.
First kitchen: make the system safe to work on, cover the cooking equipment, pull the hood filters, set up.
The work: service detection lines, pull stations and piping, run a piping air test, exchange nozzles, check UL-listed nozzle coverage, test-fire the system, confirm the gas and electrical shutdowns, exhaust fans, makeup air and building alarm connections work, then return the system to service. As you advance, you'll also install systems: running pipe threaders and drilling through stainless steel.
Teardown: filters back in, wipe down, tool check, and leave the kitchen cleaner than we found it. On to the next kitchen.
Around 6:00 AM (often later): shift ends. Carts loaded, reports done, home.
Honest heads-up: this is demanding work. Shifts are overnight, typically around 10 PM–6 AM, while the kitchens are closed. Start and end times vary (often later), with occasional day and weekend work. You'll climb ladders, work in attics and tight spaces, get greasy, reach overhead, and push carts across big properties, all while following food-safety practices in working kitchens. If that sounds good to you, you'll fit right in.
How hiring works
Our process is simple, quick and built for people who are new to the trade. We reply to every applicant within one business day.
1. Apply and take a 15-minute phone call.
Apply in about 5 minutes on your phone, with no resume required. Then pick a time for a short call. We'll text reminders, and if something comes up, just reschedule.
2. Get your prep packet.
If the call goes well, we'll send a free prep packet: about 2–3 hours of reading and videos on how kitchen fire suppression works, the equipment we service, and the safety codes, plus a short online quiz you can retake. No experience needed. It's a head start, and a chance to see if this work interests you.
3. Join a group interview on Google Meet (about 60 minutes).
Join from a computer or phone. We'll give you an honest look at the job, teach a short hands-on lesson, answer your questions, and finish with a short quiz. We're looking at how you learn, not what you already know.
4. Meet the crew: interview and hands-on practical.
A short in-person interview at our shop, plus a simple practical: naming tools, ladder safety, and following a checklist.
5. Paid shadow shift with the night crew.
Work one shift alongside our night crew, paid at $20/hour, to see the job firsthand. Any job offer comes only after this shift. Then we aim to make a decision within 48 hours.
Need an accommodation at any step? Let us know and we'll be glad to help.
Frequently asked questions
-
No. We hire for reliability, safety and willingness to learn. Mechanical, construction, HVAC, electrical or military experience helps, but isn't required.
-
Full-time. Overnight shifts, typically around 10 PM–6 AM; start and end times vary (often later), with occasional day and weekend work. Kitchens are serviced after they close. Five nights a week, approximately 40 hours a week.
-
Apprentices start at $22/hour. You move to $24.50 and then $27/hour as you're signed off on each level's skills. At the Technician stage, pay moves to a commission-based model, with technicians typically earning $60,000 to $75,000 a year based on performance. Overtime is paid as required by law.
-
It depends on you. Advancement is based on demonstrated skills and reliability, not a calendar, so there's no guaranteed timeline.
-
Yes. You need a valid driver’s license and your own vehicle for travel to job sites, insured to the company’s required minimums.
-
Yes. You need your own mobile phone for crew communication.
-
WFP does not currently offer benefits.
-
No. "Apprentice" is our in-house training title for people learning the trade with us.
-
After your phone call, we send free reading and videos (about 2–3 hours) and a short quiz you can retake. The group interview is a 60-minute Google Meet session where we teach a short lesson and answer questions. No experience needed.
-
Yes. Job offers depend on passing a pre-employment drug test, as permitted by Nevada law. Testing may also happen during employment under company policy or customer site and badge requirements.
-
Tell us at danny@westernfireprevention.com and we'll be glad to help.
Apply now
It takes about 5 minutes, and no resume is required. We reply to every applicant within one business day.
Western Fire Prevention is an equal opportunity employer. If you need an accommodation to apply, contact danny@westernfireprevention.com.